Pumpkin and purple potato are rich in dietary fiber and nutrients, and are easy to digest and absorb. On the one hand, it can supplement various nutrients needed by the human body, on the other hand, it can promote gastrointestinal peristalsis and clean up the deposited toxins and feces, which is extremely beneficial to the human body.

Today, I will bring you this coconut milk pumpkin and purple potato dumpling, which can be used as a staple food or a dessert. It tastes soft, tender and sweet, refreshing and not greasy. Eating more is not only helpful to lose weight, but also has the effect of losing weight, which is low-fat and healthy.

Coconut, pumpkin and purple sweet potato dumplings.

Required ingredients:

One purple potato, half a pumpkin (about three ounces), appropriate amount of glutinous rice flour, appropriate amount of coconut, a little sugar, a little condensed milk and a little honey.

Cooking process:

1. Dig out the inner pulp and seeds of pumpkin, peel off the hard pumpkin skin, rinse with clear water and cut into blocks for later use; After peeling the purple potato, rinse it, cut it into pieces, and steam it with the pumpkin pieces in a steamer. 2. Take out the steamed pumpkin pieces and put them in a big container. After the pumpkin pieces are warmed and softened, crush them, and then add appropriate amount of glutinous rice flour and soft sugar.

3. Stir the pumpkin paste with glutinous rice flour and soft sugar evenly with chopsticks or spoons, then knead it into pumpkin dough with smooth surface by hand, and put it aside to relax for later use. 4. Cooked purple potato pieces are the same as pumpkin pieces. Take it out, crush it, mash it into your own smooth purple potato paste, and pour a proper amount of condensed milk into the purple potato paste to increase sweetness and viscosity.

5. Add a small amount of glutinous rice flour to the purple potato paste (purple potato is used for stuffing, so the amount should not be too much, which is about half of pumpkin dough), and fully stir the purple potato paste and glutinous rice flour to form purple potato dough. 6. Divide the pumpkin dough and the purple potato dough into small doughs with equal parts (pumpkin with large skin and purple potato with small stuffing), and knead each small dough into a ball for later use. ?

7. Knead the pumpkin ball into a thick pumpkin powder cake by hand, put a purple potato filling in the middle of the pumpkin powder cake, then gather around the powder cake and knead it into a uniform ball. 8. After all the pumpkin and purple potato dumplings are wrapped, put them aside and relax for a while. Add a proper amount of water to the steamer and steam the prepared pumpkin and purple potato dumplings on the steamer for about ten minutes. 9. Prepare two containers, one containing proper amount of honey and the other containing coconut milk. Take out the steamed pumpkin and purple potato dumplings, put them in a honey dish and wrap them evenly, then roll them back and forth in a coconut juice dish and hang coconut juice evenly. ?

Cooking skills:

1. Pumpkins are mainly made into skins, so when selecting and preparing materials, add more water when adding glutinous rice flour according to the actual situation, so that the final pumpkin dough is moderate in hardness.

2. When making purple sweet potato stuffing, if there is no condensed milk, you can also use ordinary soft candy instead. Be sure to put the soft candy into the purple potato paste while it is hot, so that the particles of the soft candy will melt with the heat contained in the purple potato paste, and then stir and blend, so that the purple potato stuffing is more creamy and delicious.