The old pumpkin's method is home cooking.

1. Sweet coconut pumpkin glutinous rice paste

Ingredients: pumpkin 1, 2 tablespoons sugar, appropriate amount of red bean paste, a small bowl of glutinous rice flour 1, and a half bowl of coconut.

1, pumpkin is cleaned, peeled, sliced and steamed in a steamer 15 minutes.

2. Press the steamed pumpkin slices into a paste with a spoon, add 2 spoons of sugar and stir well.

3. Add glutinous rice flour to pumpkin puree several times to make dough.

4. Pumpkin dumplings are cut into small doses of uniform size, and the red bean paste balls are spherical.

5. Pumpkin glutinous rice flour is pressed into a cake, wrapped in bean paste balls, and then made into balls.

6. Brush a layer of oil on the grate of the steamer, and steam the pumpkin glutinous rice paste in the steamer for 10 minute.

7. Steamed pumpkin glutinous rice balls are put into coconut milk while they are hot, and rolled once, so that the coconut milk is wrapped with pumpkin glutinous rice balls, and the sweet and soft coconut milk pumpkin glutinous rice balls are ready.

Second, pumpkin, millet and jujube balls

Ingredients: pumpkin 1, millet 1, 5 red dates, 2 tablespoons sugar, 3 tablespoons honey beans, glutinous rice flour and starch.

1. Wash pumpkin, peel and slice. Wash the millet and soak it in water. Wash red dates and soak them in water.

2. Put the pumpkin in a steamer and steam for about 15 minutes. Put the millet into the rice cooker, add appropriate amount of water, and open the rice cooker to steam the millet.

3. Mash the steamed pumpkin in a blender. Cut the jujube in half, remove the core and chop it.

4. Add pumpkin and sugar to steamed millet, stir well, and then add glutinous rice flour and starch several times to form dough.

5. Add chopped red dates and honey beans, mix well, knead into a ball, and steam in a steamer for 8 minutes.

Third, pumpkin millet cake

Ingredients: half a bowl of millet, 1 pumpkin, half a bowl of flour, 2 tbsps of sugar, 1 tbsps of yeast powder 1 tbsps of baking powder, 2 tbsps of honey beans and 3 tbsps of starch.

1, wash millet, soak 1 hour, add appropriate amount of water and cook for about 15 minutes.

2. Wash the pumpkin, peel and cut into pieces, and steam in a steamer 15 minutes.

3. Put the millet gruel and pumpkin into a blender, add 2 spoonfuls of sugar and beat into a paste. Air-dry the millet pumpkin sauce to about 30 degrees, add 1 spoon yeast powder and stir well.

4. Add starch and baking powder to the flour, mix well and filter with a sieve.

5. Add the mixed powder into the millet pumpkin sauce and stir it evenly, which is sticky and difficult to fall off after being fished out with a scraper.

6. Brush the inner wall of the mold with oil and pour the millet pumpkin sauce into the mold. Don't fill the mold with millet pumpkin sauce. The batter will swell after fermentation. Leave some space, smooth the surface and sprinkle with honey beans.

7. After fermentation, steam in a steamer for about 20 minutes. Turn off the heat and stew for 5 minutes. Cooling, demoulding, and cutting into thick pieces.