- 300g glutinous rice flour
- 200g rice flour
- 200g pork stuffing
- 50g rice sprouts
- loquat leaves
- salad oil
Add glutinous rice flour and rice flour into a pot and mix well. Gradually add hot water, then add a little cold water. Make it into a dough. Add a little salad oil and knead evenly. Let it sit for 15 minutes.
Add water to a skillet. Bring to a boil. Blanch lotus leaves until boiling again. Remove lotus leaves from hot water and drain.
Add vegetable oil into a wok. Fry minced pork stuffing until no longer pink. Add bean sprout to stir-fry until aromatic.
Divide the dough into the small size doughs. Make them into a bowl shape. Wrap the pork stuffing, then make it into oval shape cake. Place the buns on the purple perilla leaves. Use loquat leaves to wrap the skin of the cake tightly.
Add water to a steamer. After bringing to a boil, steam the cake for 6 minutes. Enjoy.