Ingredients: wax gourd, glutinous rice noodles.

Practice: 1. Peel the wax gourd, remove the seeds, clean and slice it, put it in a steamer and add water to cook it, then mash the cooked wax gourd in a vessel, and then add a proper amount of sugar to stir it evenly. After the pumpkin puree is cooled, add a proper amount of sticky rice flour and stir well.

2. After kneading the prepared batter until it doesn't stick to your hands, you can divide it into several small batter with the same size, then lightly press it into cakes, and then fry it in the oil pan until both sides are golden (it should be noted that the corn steamed bread here doesn't need to be made too thick, otherwise it may cause external coke and internal coke).

Second, crispy pumpkin pie.

Ingredients: white gourd, red bean paste, glutinous rice flour, fragrant fried powder.

Practice: 1. Peel the wax gourd, remove the seeds, clean and slice it, put it in a steamer and add water to cook it, then mash the cooked wax gourd in a vessel, add a proper amount of sticky rice flour, stir well and knead it into a smooth batter.

2. Divide the batter into pieces of appropriate size, then roll one piece into sesame glutinous rice balls and gently press them into cakes. After soaking in water, sprinkle fragrant fried powder on both sides, put it in a 50% hot pot, and fry the corn steamed bread until it floats (remember to use slow fire or it may cause scorching outside and undercooked inside).

Third, pumpkin glutinous rice

Ingredients: sticky rice flour, wheat flour, red bean stuffing, white gourd, sugar and shredded coconut.

Practice: 1. Peeling and removing seeds from the wax gourd, cleaning and slicing, putting into a cage and adding water to cook the wax gourd, then mashing the cooked wax gourd in a vessel, adding appropriate amount of white sugar and stirring evenly, then mixing an appropriate amount of sticky rice flour and custard powder evenly, adding pumpkin puree and sugar and stirring evenly, and kneading the mixed batter until smooth.

2. Divide the batter into small batter with appropriate size, then gently press the small batter into dough, and then wrap the red sesame dumplings into the dough and knead them into balls. When all the balls are cooked, put them in a steamer and steam for 10 minutes, then take them out and wrap them with a layer of shredded coconut.