1. Soak the glutinous rice and mushrooms overnight. When you start cooking, first steam the glutinous rice, dice the pork and mushrooms, heat up the wok, add the diced pork belly and fry about half a bowl of oil, then add the mushrooms and fry them until the mushrooms are fragrant. , Then add the dried shrimp and dried shrimp skin and stir-fry evenly, add salt and tea powder and continue to stir-fry evenly, turn off the heat, add the cut garlic sprouts and fragrant tofu strips (crushed) and fry them with residual heat, and finally stir in the steamed glutinous rice. The filling part is ready. Adding peanuts can easily break the kuih skin, which is not suitable for novices, so I did not write in the ingredients.
2. Put the sticky rice noodles and noodles (Chaozhou dialect) into the bread machine while stirring, add boiling water, slowly add until the flour becomes flocculent, add a little red yeast rice, knead the dough and knead it into one A small dose, about 50 grams
3. Roll out a piece of dough into a round slice, sprinkle with rice flour if it will stick, and wrap your hands
4. Wrap around two spoons of glutinous rice
5. Press into the mold, don't fill the mold too much, just flat, pay attention to ⚠️ full of sharp corners, the old man said that a sharp pinch will give birth to a son 👦 haha, do you believe it?
6. Tap both sides of the kueh mold on the table to easily demold
7. After everything is done, start steaming. After boiling the water, steam for 8 minutes.
8. Let it cool and put it in the refrigerator for deep freeze. Whenever you want to eat it, you can steam it or fry it. It's delicious.
