Eight-Treasure Glutinous Rice Cake
Serves: 6
Santiago Howell
1 January 1970
Based on User reviews:
23
Spice
48
Sweetness
51
Sourness
48
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
1 cup
Dried Apricot1 cup
Pear (dried)1 cup
Mango (dried)1 cup
Dried Pineapple1 cup
Dried Peaches1 cup
Raisin2.5 cups
Water (cold)1.5 cups
Glutinous Rice1.5 tbsps
Peanut Oil1 cup
Red Bean PasteDirections:
1
Cut all dried fruit, except the raisins, into 1/3-inch dice
2
Place all fruit, including the raisins, in a large bowl
3
Reserve
4
Wash the glutinous rice 4 times in room-temperature water and drain well
5
Place in a cake pan
6
Add 2 1/2 cups cold water to the rice
7
Place the cake pan in a steamer, cover, and steam for 30 to 40 minutes, until the rice is cooked
8
It will acquire a glaze and be translucent
9
Turn off the heat
10
Scoop out the rice, add to the bowl of fruit, and mix well to combine all ingredients thoroughly
11
Coat a steamproof bowl, 1 1/2-quart size, with 1 1/2 teaspoons of peanut oil, making certain the bowl in well coated
12
Coat the hands as well, so the glutinous rice may be handled
13
Pick up half of the rice-fruit mixture, coat it with the remainder of the peanut oil, and pack it into the bowl, pressing it to the sides
14
Place the red bean paste in the center of the rice mixture and spread it a bit
15
Place the remainder of rice on top and press down gently
16
Place the bowl in a steamer, cover, and steam for 45 minutes
17
Turn off the heat
18
Remove the bowl and allow to cool for about 5 minutes
19
Pass a blunt dinner knife around the edge of the rice to loosen it
20
Place a serving plate, inverted, on top of the bowl, and upend it
21
The cake should slip out easily
22
Its fruit-dotted texture will glisten
23
Use a large spoon to divide among individual bowls
24
Because of its texture, the steamed glutinous rice is virtually impossible to slice as one might a cake
25
Often a sugar syrup is poured over Eight-Treasure Glutinous Rice Cake when served
26
It is not at all necessary, because the various fruits, their sugars concentrated from drying, and the red bean paste are sufficiently sweet