1. Banana crisp

Ingredients: pumpkin, glutinous rice flour, banana, flour.

Method: Peel and remove the seeds from the pumpkin, cut into small slices and put in the microwave for 6 minutes, then press into puree. If you like it sweet, you can add some sugar. Pumpkin and glutinous rice flour are mixed into a dough, which becomes sticky when kneaded. Peel the banana and then cut it into thin strips. Flatten the dough and evenly wrap the banana in the middle to make banana shapes. Heat the oil pan for 5 minutes, add the banana crisps one by one, fry until golden brown, remove and remove the oil and place on a plate.

2. Strawberry Daifuku

Ingredients: 300g glutinous rice flour, 27g fine sugar, 1 pinch of salt, about 225ml of water.

Method: Put the ingredients except water into a basin, add water little by little depending on the hardness of the batter, until the dough is as hard as an earlobe. Use your hands to peel off about 4cm pieces of dough, flatten it, and steam it in a steamer over high heat for about 20 minutes. After steaming, use corn starch as hand flour to prevent sticking, and shape the dough into a dumpling wrapper shape while it is still hot. Then wrap the strawberries in.

3. Egg fried rice balls

Ingredients: rice, eggs, vegetable oil.

Method: Let the cooked rice cool slightly and then knead it into rice balls (put some water on your hands to make them less sticky). Beat the eggs well, add a little salt, and roll the rice balls in the egg mixture. Pour an appropriate amount of oil into the pan, add the rice balls, and fry until brown.