📝 About This Recipe
A crown jewel of the Lunar New Year feast, this vibrant steamed glutinous rice cake is a masterpiece of texture and symbolism. Each of the 'eight treasures'—a colorful array of dried fruits and seeds—represents a different blessing, from wealth to longevity, all centered around a decadent heart of sweet red bean paste. The result is a sticky, fragrant, and jewel-toned dessert that brings families together to celebrate a sweet and prosperous year ahead.
🥗 Ingredients
The Rice Base
- 2 cups Glutinous rice (sweet rice) (soaked in water for at least 4 hours or overnight)
- 2 tablespoons Lard or Coconut Oil (melted; lard is traditional for flavor and gloss)
- 3 tablespoons Granulated sugar
The Eight Treasures (The Fruits & Seeds)
- 1/2 cup Sweet red bean paste (smooth, store-bought or homemade)
- 6-8 pieces Red dates (Jujubes) (pitted and halved)
- 8-10 pieces Dried longan (rehydrated)
- 1 tablespoon Goji berries
- 8-10 pieces Lotus seeds (cooked until tender)
- 4 pieces Maraschino cherries (halved for a pop of color)
- 4 pieces Dried apricots or Kumquats (sliced into strips)
- 2 tablespoons Walnut halves or Pine nuts (lightly toasted)
- 1 tablespoon Golden raisins or Sultanas
Osmanthus Honey Glaze
- 1/2 cup Water
- 2 tablespoons Rock sugar or Honey
- 1 teaspoon Dried osmanthus flowers (for a floral aroma)
- 1 teaspoon Cornstarch (mixed with 1 tablespoon water to make a slurry)
👨🍳 Instructions
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1
Drain the soaked glutinous rice and rinse until the water runs clear. Steam the rice in a steamer basket lined with cheesecloth over boiling water for 30-35 minutes until the grains are translucent and tender.
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2
While the rice is still hot, transfer it to a large mixing bowl. Fold in the melted lard (or coconut oil) and granulated sugar. Mix gently until the rice is glossy and every grain is coated.
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3
Generously grease a medium-sized heatproof bowl (about 6-7 inches in diameter) with lard or oil. This ensures the rice releases perfectly later.
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4
Create the 'treasure' pattern: Arrange the dried fruits, nuts, and seeds at the bottom of the greased bowl. Start with a central piece (like a cherry or date) and radiate outwards in a symmetrical, decorative pattern. Remember, the bottom will be the top when inverted!
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5
Carefully place about one-third of the sweetened rice over the fruit pattern. Press down gently with a wet spoon or spatula to secure the design without shifting the fruits.
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6
Build the sides: Press rice up the sides of the bowl, leaving a hollow well in the center.
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7
Place the sweet red bean paste into the center well, flattening it slightly.
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8
Cover the red bean paste with the remaining rice, smoothing the top until it is level with the edges of the bowl. Press down firmly to compact the layers.
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9
Place the bowl back into the steamer. Steam on medium heat for another 30-40 minutes. This second steaming allows the flavors of the fruits to meld into the rice.
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10
While the rice steams, prepare the glaze. In a small saucepan, combine water, rock sugar, and osmanthus flowers. Bring to a simmer until the sugar dissolves.
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11
Whisk in the cornstarch slurry and simmer for 1 minute until the sauce thickens into a clear, light syrup. Keep warm.
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12
Remove the rice bowl from the steamer. Let it rest for 5 minutes. Run a thin knife around the edge to loosen.
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13
Place a large serving plate over the bowl and, in one swift motion, invert it. Lift the bowl slowly to reveal the jewel-toned treasure rice.
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14
Drizzle the warm osmanthus glaze over the rice cake, allowing it to pool slightly at the base. Serve immediately while hot and sticky.
💡 Chef's Tips
Soak the rice for at least 4 hours; if the rice is too dry, the cake will fall apart when unmolded. Lard is the secret to the traditional 'crystal' look and authentic aroma, but refined coconut oil is an excellent vegan substitute. When arranging the fruits, place them 'face down' so the prettiest side is visible after inverting. Wet your hands or spatula with water frequently to prevent the glutinous rice from sticking to you. If you cannot find osmanthus, a drop of rose water or orange blossom water in the glaze adds a lovely floral note.
🍽️ Serving Suggestions
Serve with a pot of hot Jasmine or Oolong tea to cut through the sweetness. Pair with a side of fresh pomelo segments for a bright, citrusy contrast. For an extra indulgent touch, serve with a small pitcher of warm coconut milk. This dish is traditionally served as the grand finale of a multi-course Chinese New Year dinner.