1. Mix the sticky rice flour and glutinous rice flour
2. Add proper amount of water, stir well, and it will become a liquid state. Please pay attention here, try to dilute it as much as possible
3. Pumpkin shredded
4. Add some salt, oyster sauce and cornstarch to the minced meat and stir evenly
5. Put a tablespoon of rice syrup on the steaming dish, mix it evenly, then put pumpkin, minced meat, egg liquid, sprinkle with wahua, ready to steam. Note here that the steaming pan is first brushed with a thin layer of oil. Also, wait for the water in the pot to boil before putting it on for steaming, and steam for 3 minutes.
6. Use a spoonful of XO sauce, add water, soy sauce, corn starch, and wahua to make a pot of sauce
7. After the rice rolls are steamed, they can be started with the sauce directly. The delicious Cantonese pumpkin rice rolls are finished.
Tips:The mixing of rice milk should be as thin as possible. The steaming pan should be brushed with a thin layer of oil before placing the rice milk. The steaming time should not be too long, and it should be steamed after the water is boiled.
