(1) Ingredients: pumpkin 2 10/0g, wheat flour 300g; Accessories: appropriate amount of raisins; Seasoning: 30 grams of sugar and 230 grams of milk.

(2) Remove seeds, peel and cut the pumpkin into large pieces, and steam it (or bite it in a microwave oven for 20 minutes).

(3) Mash the cooked pumpkin pieces with a shovel, add milk and sugar and mix well, and then beat them into a uniform paste with a stirring rod.

(4) Add baking powder and mix well, then add flour, and stir with a shovel to form a uniform dough (slightly wet and soft).

(5) Put it into a mold (I use a cake mold of18cm) or any vessel, and wipe the surface with a shovel dipped in water. (6) Ferment to twice the size, and evenly sprinkle raisins or other dried fruits on the surface.

(7) Put cold water on the pot, turn to medium heat for steaming for 30 minutes after the fire starts, turn off the fire and stew for 5- 10 minutes, and then take it out.

2. Method 2

(1) Ingredients: 90g of flour, three eggs and 50g of raisins.

(2) Seasoning: 70g of sugar, a little salad oil or butter (for smearing).

(3) fully sieve and analyze the flour, and set aside for later use; Beat three eggs, and take the egg white and yolk respectively.

(4) Take a large container and beat the egg whites until they are creamy.

(5) Gradually add white sugar into it and mix well.

(6) Add the egg yolks respectively and stir until they are foamed.

(7) Add the screened flour into it, and fully mix with the prepared egg liquid.

(8) Add raisins and mix well.

(9) Take a container, thinly spread salad oil or butter on the inside, then pour the prepared flour and smooth the surface; Cover with a paper towel, heat for 5 minutes, take it out after the container cools, and cut it into thin slices.

3. Method 3

(1) Wash glutinous rice, sorghum rice, sticky millet and rice and grind them into powder. Divide the rice into three parts and put them into the other three kinds of rice flour.

(2) Roughly grind mung beans, soak them in water, peel them, steam them into bean paste in a steamer, and sprinkle some salt on them.

(3) Pour water mixed with refined salt and sugar into the prepared flour (3 kinds), rub with both hands and sift with a sieve. Serve with spicy cabbage in the bowl.

(4) Spread wet gauze in the steamer, spread a thin layer of mung bean powder on the gauze, then spread rice flour doped with sticky rice grains, and steam for about 10 minute. Then spread a layer of mung bean paste on it, and spread a layer of rice flour doped with sticky sorghum rice on it, and steam it for about 10 minutes. Repeat the above procedure, spread a layer of mung bean paste on the top, and steam for 15 minutes. ?

(5) After the cake is steamed, take it out, cut it into appropriate sizes and put it on a plate.