1. 200g glutinous rice, wash and soak for 2 hours, remove and drain
2. Kumquat 300g is washed clean with salt water, cut off the top, dig out the pulp, and chop the pulp for later use
3. Fill the soaked glutinous rice into the kumquat
4. Pour water in the steamer to boil, add kumquat glutinous rice balls, and steam for about 15 minutes on high heat
5. Pour a little water into the wok, add 15g rock sugar, 50g butter, and minced pulp, fry until thick, add a little water and starch to thicken
6. Pour the boiled jam on the steamed kumquat glutinous rice ball.
