Ingredients: 400g of glutinous rice, appropriate amount of butterfly tofu, 70g of coconut/shredded coconut, 50g of onion, 35g of spicy fried shrimp sauce, 50g of wax gourd sugar, 3 cloves of garlic, 3 slices of ginger, appropriate amount of edible oil, 3 slices of banana leaf/kloc-0, 3 slices of vanilla leaf, 45g of shrimp skin, 250ml of coconut milk, one spoonful of pepper and appropriate amount of dried pepper.
1. Soak glutinous rice for more than four hours in advance. Pour in the right amount of water and soak the butterfly bean curd in the water.
2. Put the soaked glutinous rice into a large bowl, drain the water, add the processed vanilla leaves, pour in 2/3 coconut milk, cover the pot and steam for 15 minutes.
3. After 15 minutes, open the lid, then pour in13 coconut milk and stir, cover the lid and continue steaming for15 minutes. Open the lid again, pour in a proper amount of butterfly bean curd water and steam for 10 minute.
4. In the process of steaming glutinous rice, stuffing can be prepared. First, pour the coconut into the pot, stir-fry until golden brown, and put it in a bowl.
5. Chop onion, wax gourd candy, dried pepper, ginger slices, garlic and shrimp skin with a cooking machine. Pour the right amount of oil into the pot. When the oil is hot, pour the onion into the pot and stir fry slightly. Put it in the bowl.
6. Pour the right amount of oil into the pot again, and add the spicy fried shrimp sauce to stir fry and melt. Then add onion, minced garlic, minced pepper, Jiang Mo, minced shrimp and candied wax gourd, stir-fry, add pepper, stir-fry and put into a bowl.
7. Processing banana leaves into 15×20 pieces, washing, soaking in hot water for about 1 min, and draining. Spread it on the table, scoop in appropriate amount of glutinous rice and smooth it.
8. Spread a layer of stuffing.
9. Start to roll up, roll up a little tighter, and fix both ends with toothpicks after rolling up.
10, all rolled up and baked in the oven at 200 degrees 10 minute, baked twice at a time, that is, baked for five minutes.