Chinese Food
Coconut pumpkin pie
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Cooking ingredients
Cooking Steps
Step1:Mix the main ingredients into a ball. It doesn't need to be kneaded smooth and even. Just a ball. Roll it out for half an hour and cover it on the pie plate. Use a rolling pin to press out the extra corners. Make holes at the bottom with fork
Step2:Spread tin paper and beans. Preheat the oven for 200 degrees. Bake for 20 minutes.
Step3:Mix the ingredients. Fill in the paipiri. Preheat the oven 180 degrees. Bake for 1520 minutes.
Step4:Bake the coconut slightly until crispy. Sprinkle on the surface of the pie. (it's better to roast coconut with burnt yellow. Just don't burn it.
Cooking tips:1. The pumpkin I use is old and dry. If your pumpkin has a lot of water, you should adjust the coconut milk properly. 2. If the filling is too dry, it will crack and affect the appearance. Too wet will prolong the baking time. It also affects the taste. 3. If you make a 6-inch pie with these materials, you will have a little left. You can make another 12 chrysanthemum pagodas. There are skills in making delicious dishes.
