2. Cut the pumpkin and purple potato into pieces and steam them in the pot. After the water is boiled, it takes about 12 minutes.
3. Add a proper amount of condensed milk (try the sweetness yourself) and a few milliliters of milk (just add a little until it can be kneaded into a ball) and stir.
4. Stir well, divide into 15g, and knead into dough.
5. Drain the steamed pumpkin and press it into glutinous rice flour 150g (pumpkin needs to be added slowly because of its different water absorption), low flour 40g (sticky rice flour and corn starch can also be used instead) and fine sugar 40g. Stir well.
6, mix well, divided into 30 grams, rounded.
7. Finally, squash the pumpkin, wrap it in purple potato, put it in the tiger's mouth, wrap it in a circle, wrap it in a layer of starch, and press it out with a mold.
8. Put oil paper on the plate, put pumpkin and purple potato cake on it, and steam in the pot for 18 minutes (counting after the water is boiled).
9. It is best to eat it when it is just out of the pot. It hardens when the weather is cold. If you stay overnight, keep it fresh in the refrigerator and steam it when you eat.