[Firm pumpkin pancake]
Put a little water in a bowl, add sweet pumpkin, wrap and microwave for 4 minutes.

Separate cooked sweet pumpkin from shell, place in bowl, mash gently and add glutinous rice flour.

Place each in two bowls, add green tea powder in one bowl and mix well.

Remove the green tea pumpkins and sweet pumpkins little by little, make them round, and press them lightly to shape them.

Pour only a small amount of oil into the preheated pan and bake slowly back and forth over low heat.

Place on a plate, sprinkle with honey to taste, and decorate with edible flowers.

[Sujeonggwa]
Peel and thin the ginger and wipe the cinnamon clean.

Pour water into a skillet, add cinnamon, ginger and brown sugar and simmer for 30 minutes.

Add a little pine nut when you eat. You can add a little jujube when you boil it, depending on your preference.

You can put it in a glass bottle and refrigerate it or eat it warm.

[Summary]
Remove the seeds from the jujube and roll it up and slice it thinly.

Don't throw away the seeds, make jujube water with water and strain them through a sieve.

Cut the peeled chestnuts into quarters.

Please wash the sticky rice clean.

Add glutinous rice, dates, pine nuts, and chestnuts to the rice cooker and pour in the jujube water, leaving a few pine nuts and dates to be decorated.

Mix well and place in an electric pressure rice cooker and press the cooking button.

Mix well-cooked rice well up and down, wrap the cookie cutter when it is warm, add rice, decorate it with dates and pine nuts, and press it with your palm to shape it.

Put it in the freezer and take it out every time you eat it and microwave it.