Eight Treasure Rice

Method

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1. Soak the glutinous rice in cold water 4 hours, then drain it.

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2. Steam the rice in a lined steamer 25 minutes, until tender.

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3. Turn the hot rice through the sugar, oil and water until glossy and evenly coated.

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4. Oil a 1 litre bowl generously, right up the sides.

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5. Arrange the candied fruit, raisins, longan, lotus seeds and walnuts face down against the bowl in a pattern.

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6. Press half the rice over the fruit in an even layer, right up the sides, without disturbing the pattern.

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7. Pack the red bean paste into the hollow, then cover with the rest of the rice and press level.

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8. Cover with foil and steam 35 minutes.

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9. Simmer the syrup water and sugar together, thicken with the slaked cornflour, and add the osmanthus.

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10. Rest 5 minutes, run a knife round the edge, invert onto a plate and pour the syrup over.

    Mark done

Chef’s Tips

• Oil the bowl heavily and lay the fruit face down.
• Press the rice firmly but do not compact it solid.
• Run a knife round the edge before inverting.

Pairing Suggestions

• Green tea
• Chinese New Year
• A small bowl each

Storage & Reheating

Refrigerated for 4 days. Re-steam 20 minutes. Freezes 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.