Ingredients
300 g glutinous rice, 50 g sweet red bean paste, 15 g each of candied dates and lotus seeds, 10 g each of dried longan and candied kumquat, 5 g each of preserved plum, melon seeds, and pine nuts.
Seasonings
30 g (about 1/4 cup) powdered sugar, 15 g (about 1 tablespoon) lard, 1 g (about 1/2 teaspoon) dried osmanthus flowers.
Instructions
1. Rinse the glutinous rice, soak it, then steam until fully cooked. Mix in soft white sugar and lard. Grease a bowl with lard; arrange the eight assorted dried fruits and nuts in a decorative pattern in the bowl, then pack in the seasoned rice, leaving a small well in the center. Fill the well with sweet bean paste, then cover and level the surface with more rice.
2. When ready to serve, steam the rice until fully cooked, then invert it onto a plate. Top with a thin glaze made from sugar, cornstarch, and osmanthus flowers. This dish is sweet, sticky, rich, and beautifully presented.