Eight Treasure Rice (Easy to Use)

Cooking Instructions

1. Put the purple rice and white glutinous rice in a container and wash them well.

   

2. Fill the water with about half a knuckle (pictured above) and soak overnight.

   

3. After the glutinous rice is soaked overnight, the rice grains swell, and the amount of water is just right when steamed as shown in the picture above. If you want to eat something a little harder and chewy, you can decant some more water and then steam.
   
   If the amount of water is higher than in the picture above, the steamed glutinous rice will be more wet and taste much worse. Therefore, a reference map of water volume was deliberately added

   

4. 
   Put the glutinous rice, water and container (the big bowl I used above) into the steamer and steam for 40 minutes.
   Add sugar and lard to the steamed glutinous rice while it is hot, mix well, and set aside.

   

5. Use a knife to cut a red date horizontally.

   

6. Divide in half.

   

7. Cut the flower knife around the jujube pit in equal parts.

   

8. Peel the jujube flesh a little, pinch the jujube core and twist it left and right, and remove the jujube core.

   

9. Get both ready.

   

10. Stacked on top of each other, a simple floret is ready.

    

11. Take a large bowl, brush the bowl with oil, and turn the jujube flowers upside down in the middle.

    

12. Scoop in the mixed sticky rice and press it tightly with a spoon as you scoop it.

    

13. Spread a layer of bean paste in the middle of the bowl and continue to spread the sticky rice.

    

14. Flatten and press after paving.

    

15. Take a large plate and grease the bottom of the plate (or without)

    

16. Buckle the plate over the bowl.

    

17. Flip it over.

    

18. The sticky rice is upside down! Next styling~~

    

19. Let's have a few goji berries.

    

20. Raisin. You would never have imagined that the yellow one was the soybean I put at the bottom of the lard jar... It's been used by me

    

21. Press on the cut red dates.

    

22. Cut the dried mango into the desired strips with kitchen scissors and set it on top of the purple rice! Bang Bang

    

23. Put the plate in the steamer and steam for half an hour, and the sweet, soft and glutinous eight-treasure rice is ready to be served!

    

24. You can also make it and eat it on a regular basis