Starch can be used instead. Since the characteristics of starch are similar to glutinous rice flour, they become sticky after heating. This is also the viscosity needed to make pumpkin pie, otherwise it will fall apart. However, the taste of starch is not as good as that of glutinous rice, so use as little starch as possible. Northerners generally use rice flour to make pumpkin pie, but for many Northeasterners, rice flour is not very common. The most common ones are sweet potato vermicelli, so Northeasterners usually use sweet potato vermicelli instead of rice flour to make pumpkin cakes. Corn buns made with sweet potato vermicelli taste sweeter than rice flour and are very easy to make. During the National Day holiday, a person made corn buns with sweet potato vermicelli at home. It tastes delicious, soft and sweet.

Recipe: 250g winter melon, 250g rice flour, 25g baby milk powder, 40g white sugar, 50g red bean filling. Peel the pumpkin, clean and cut into slices, steam it, add rice flour, milk powder, white sugar, animal oil, stir and knead into corn buns. Knead the Pixian bean paste into a round filling, take the corn bun dough, flatten it, wrap the filling, and grind it into a cake shape. Put vegetable oil in the pot, and when the water temperature rises to 120°C, put the corn buns into a colander, dip them in the oil and fry over low heat until the corn buns swell, then remove and fry until the temperature rises to 160°C.

Seasoning: winter melon, pure honey, flour, rice flour, bread crumbs, vegetable oil. Slice the winter melon, remove the flesh, cook, peel, and mash. Add pure honey, flour, and rice flour to make a soft winter melon dough. Make a dose first, then grind it into small round cakes, and dip it evenly in bread crumbs. Add oil to the pan and fry the pumpkin pie until golden brown. The benefits of eating pumpkin to protect the gastric mucosa: promote bile secretion, prevent irritation from rough food, improve gastrointestinal motility, and assist food digestion. Lowers blood fat and blood fat: It can adjust the balance of insulin and maintain normal blood pressure and blood sugar. It is the most ideal weight loss food for obese people.

Starch, also known as "Fu Ling", is a milky white and odorless powder, mainly extracted from starch-containing substances such as corn and sweet potatoes. It can be taken directly, or used to make wine, or as a cooking auxiliary material for frequent banquets. It has an irreplaceable effect in cooking. However, there is a lot of knowledge in using the right starch. Generally, there are three ways to use starch in Chinese cooking, namely melting, desizing and thickening. Paste means adding dry starch to the raw materials before cooking; desizing means adding cornstarch to the raw materials before steaming; thickening means adding starch to the food sauce before serving.