Ingredients
Dried mango 100 g (about 3.5 oz), 1½ cups black glutinous rice, 10 red dates, 1 fresh lily bulb, 5 black dates, 2 tablespoons candied pine nuts, 2 tablespoons flour, 7-8 candied walnut halves, 2 sheets (half-moon shaped) bean curd skin, 1 cup water.
Seasonings
Half cup of Changchun wine, 2 tablespoons each of peanut powder and granulated sugar, sesame seeds and salt to taste.
Instructions
1. Remove the ends of the lily bulbs, separate into individual petals, and rinse clean; set aside with the diced jujubes. Place the red dates and black dates in a small bowl and steam over medium-low heat for 15 minutes, then remove the pits and finely chop.
2. Wash the black glutinous rice, then cook it in a rice cooker with Changchun wine, sugar, and water until tender and fully cooked.
3. While the cooked black sticky rice is still hot, vigorously stir it in one direction for 5-6 minutes until it becomes sticky and pasty, then sprinkle in the dried mango pieces and mix well.
4. Place a half-moon shaped tofu skin flat on a sushi rolling mat, spread the mixed eight-treasure glutinous rice thinly over the tofu skin, then roll it into a cylinder; seal the opening with a flour paste.
5. Add oil to the wok and heat over medium heat until it reaches 350°F (180°C), then deep-fry the glutinous rice rolls until golden brown, turn the heat to high and fry for about 30 seconds, then drain the excess oil and remove from the wok, then turn off the heat.
6. Drain the oil from the crispy sticky rice rolls, then cut into 1.5 cm (about 1/2 inch) thick pieces and serve with peanut powder or sesame salt for dipping.