Photograph of the finished Eight treasure rice

China · Cơm nếp bát bảo úp khuôn

Eight treasure rice

2 hr Hands-on time + 4 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sticky rice Sticky rice 15.5 oz
  • Photograph of Red bean Red bean 7.1 oz
  • Photograph of Pork fat Pork fat 3.5 oz
  • Photograph of Sugar Sugar 6.3 oz
  • Photograph of Raisins Raisins 2.8 oz
  • Photograph of Dried jujube Dried jujube 16
  • Photograph of Dried lotus seeds Dried lotus seeds 3.5 oz
  • Photograph of Pistachios Pistachios 1.4 oz
  • Photograph of Tapioca starch Tapioca starch 1.1 oz

Method

  1. 1 Soak glutinous rice for 4 hours, then steam it for 25 minutes and mix it with pork fat and sugar while it's still hot.
  2. 2 Cook red beans until tender with sugar to form a thick filling.
  3. 3 Arrange jujubes, lotus seeds, raisins, and pistachios in a pattern at the bottom of the bowl — the bowl is inverted, so the bottom of the bowl is the top of the cake.
  4. 4 Press a layer of glutinous rice onto the pattern, place the red bean filling in the middle, then cover with the remaining glutinous rice and press firmly.
  5. 5 Steam for 45 minutes, then invert onto a plate and pour over with the syrup made from tapioca starch.

With an appliance

  • Pressure cooker 1 hr

    Replace step 5: steam in a pressure cooker for 18 minutes at high pressure, then release the pressure naturally. The glutinous rice will stick together more tightly, so the cake will retain its shape when turned upside down.

Start cooking