1. Dice bacon; soak black and white glutinous rice and undressed mung beans overnight; prepare pumpkin puree and flour.
2. Put the pumpkin puree, flour, and baking powder into the bread machine and adjust to the start of the fermentation program and the dough is fermented.
3. Until it ferments to twice its original size, it will be fine.
4. Steam the glutinous rice in a pot for 20 minutes.
5. Put the bacon in a pot over low heat to force out the oil.
6. Add the glutinous rice to the glutinous rice, add the oil, salt and monosodium glutamate from the fried bacon to taste, mix well and let cool.
7. Roll the fermented dough into 1 cm thick rectangular dough.
8. Spread the glutinous rice evenly and compact it.
9. Roll the strips from bottom to top, and leave to ferment for 20 minutes.
10. Put it in a steamer, steam for 15 minutes on high heat, and cut into sections when it cools slightly.
Tips:1. Don't cook the rice too badly. The grains of rice will taste better.
2. After the rice is cooked, stir it to dissipate heat.
3.If the glutinous rice roll is too long, it can be divided into two sections.
4. If the glutinous rice roll is very thick, it may take longer to steam.
