Cake flour	100 g
Butter	50 g
Fine sugar	15 g
Egg yolk	8 g
Cold water	25 g
Salt	1 g

Pumpkin	125 g, of cooked
Coconut milk	125ML
Desiccated coconut	25 g
Egg	1
Sugar	30 g

1. Sift together flour and sugar to the bowl, add softened butter
2. Into coarse flour
3. Egg yolk mix, cold water, salt, and the salt is completely dissolved. Pour the yolk a little water and mix well
4. Catch knead the dough lightly. Kneaded dough in refrigerator for 4 hours or more (I only 2 hours, your master if no time for at least 1 hour). Refrigerated well out of the dough, roll into thin slices. Cover sheet pan, with a rolling pin to roll over the pie plate, extra side cut (I put oil, dip, do I need to wipe)
5. Some holes in the bottom of the pie plate fork, to prevent the baked bottom up
6. School paper for 10 minutes or so, this process can be prepared stuffing
7. Steamed slightly crushed Purple Potatoes take needs, add coconut milk, sugar, eggs, and mix in a blender pour the filling, 8 minutes
8. Preheat the oven prior to 200 degrees, 200 degrees bake ten minutes, turn the temperature down to 170 degrees and continue baking until filling solidification