Prep 45 mins
Cook 1 hr 30 mins
This is a recipe from one of my mother's old cookbooks. I haven't tried it yet, but it's full of all kinds of neat ingredients and it looks yummy!
- 2 cups glutenous rice, rinsed and drained
- 2 cups water
- 1⁄4 cup vegetable shortening or 1⁄4 cup lard, melted
- 2 tablespoons sugar
Eight Treasure Garnish
- 2 tablespoons sliced almonds
- 6 red candied dates
- 8 -10 canned whole lotus seeds (optional)
- candied red cherries
- green glazed cherries
- 2 tablespoons raisins
- 4 candied kumquats (optional)
- 2⁄3 cup sweet red bean paste
- 3⁄4 cup water
- 1⁄3 cup honey
- 4 teaspoons triple sec or 4 teaspoons Grand Marnier
- 2 teaspoons cornstarch, mixed with
- 1 teaspoon water
- Boil rice and water on med heat.
- Boil uncovered 10 minutes or until water evaporates and you see big holes.
- Reduce heat, cover and simmer for 25-30 minutes.
- Fluff rice then stir in melted shortening and sugar.
- Set aside.
- Generously grease 1 quart glass bowl.
- Arrange almonds, dates, lotus seeds, red and green cherries, raisins and kumquats attractively over bottom of bowl.
- Spread half the cooked rice over decoration.
- Press down lightly.
- Spread bean paste over rice for an even layer.
- Cover with remaining rice, spreading evenly.
- Cover bowl with small damp cloth.
- Place covered bowl in steamer or on rack in wok.
- Cover with a lid and steam over gently boiling water for one hour, replenishing water when necessary.
- Meanwhile, place syrup over medium heat, swirling pan occasionally.
- Continue to cook until syrup is reduced to 1/2 c, stirring constantly.
- Keep warm.
- Just before serving, add triple sec and mix well.
- Cover mold with serving platter and invert, gently shaking to unmold.
- Pour hot syrup over mold and serve hot.