1, cinnamon pumpkin glutinous rice porridge. Raw materials: 200 grams of glutinous rice, pumpkin, cinnamon sugar. Practice: after washing the glutinous rice, put the water soaked for half an hour; pumpkin washed and peeled to remove the flesh, cut into small pieces; glutinous rice into the casserole, large fire boil, adjust the fire slow cooking half an hour, and then put into the pumpkin, continue to cook on a small fire, stirring a few times with a spoon, to prevent sticking to the pot, cooking about half an hour until the rice is soft and rotten melon can be adjusted to the right amount of sugar, cinnamon sugar, mixing can be evenly.

2, cinnamon glutinous rice lotus root. Ingredients: 1 section of lotus root, 50 grams of glutinous rice, 20 grams of fresh osmanthus, 6 jujubes, rock sugar, brown sugar, osmanthus honey. Method: Wash and peel the lotus root. Wash and soak the glutinous rice in water for 2-3 hours, while putting some fresh osmanthus, so that the glutinous rice with the fragrance of osmanthus; with a knife in the lotus root at one end with the lotus root tip cut off 2-3 centimeters, stay as a cover, will have been soaked in glutinous rice into the lotus root; filled with glutinous rice, cover the lotus root tip, with a toothpick to fix the seal; do a good job of the glutinous rice lotus root into a pot, add the water did not exceed the lotus root, inside the brown sugar, jujubes. Boil on high heat and then change to low heat and cook for half an hour, then add rock sugar and cook for 15 minutes. During the time to turn the body of the lotus root from time to time, so that the flavor immersed in a more uniform; boiled glutinous rice lotus root fish out a little cooled and sliced, after the plate drizzled with some cinnamon honey, taste better.

3, glutinous rice cake. Materials: glutinous rice (rice) 500 grams, 250 grams of date paste filling, 100 grams of sugar, 500 grams of water. Practice: wash the glutinous rice with water, put into a small pot, then add 500 grams of water, steam about 40 minutes, that is, into the glutinous rice. Steamed glutinous rice will be poured on the wet clean cloth wrapped, dipped in cool water, repeatedly kneaded, so that the rice into the mud. Hand dipped in cool water pulled a piece of dough (about 1/30), flattened, wrapped into the appropriate amount of date paste filling (see the method of date paste buns) closed and pressed into a small round cake shape, into the hot frying pan deep-fried until golden brown and fish out. When eating put on the plate sprinkled with sugar can be.