Pumpkin rice paste: pumpkin 80g, millet 20g. Jujube rice paste: jujube 30g, longan 20g. Black rice paste: 50g of black rice, black sesame 10g. Yam rice paste: 80g yam, 20g oat.

Pumpkin millet cake: pumpkin rice paste 94g, egg white 2, egg yolk 2, sugar 25g, low-gluten flour 30g, corn starch 10g. 1. Beat pumpkin rice paste first. 2. Mix 94g rice paste and flour evenly. 3. Add the egg yolk and stir well. 4. Send protein here. 5. Egg white and egg yolk paste, stir well. 6. Pour the batter into the mold. 7. Bake in the oven 150℃ for about 50 minutes.

Jujube longan cake: 2 red dates, 2 egg whites, 2 egg yolks, 94g rice paste, 20g sugar, 30g low-gluten flour and corn starch 10g. 1. Beat the red dates and rice paste first. 2. Mix 94g rice paste and flour evenly. 3. Add the egg yolk and stir well. 4. Stir the egg whites and mix well. 5. Egg white and yolk paste. 6. Pour the batter into the mold. 7. Bake in the oven 150℃ for about 50 minutes.

Black rice and black sesame cake: 94g black rice paste, 2 egg whites, 2 egg yolks, 25g sugar, 30g low-gluten flour and corn starch 10g. 1. Beat black rice paste first. 2. Mix 94g rice paste and flour evenly. 3. Add the egg yolk and stir well. 4. Send protein here. 5. Mix the egg white and egg yolk paste evenly. 6. Pour the batter into the mold. 7. Bake in the oven 150℃ for about 50 minutes.

Yam oatmeal cake: 94g yam rice paste, 2 egg whites, 2 egg yolks, 25g sugar, 30g low-gluten flour and corn starch 10g. 1. Beat the yam rice paste first. 2. Mix 94g rice paste and flour evenly. 3. Add the egg yolk and stir well. 4. Send protein here. 5. Mix the egg white and egg yolk paste evenly. 6. Pour the batter into the mold. 7. Bake in the oven 150℃ for about 50 minutes.