Recipe Ingredient
- 200g glutinous rice, rinsed and soaked for at least 4 hours
- 2 tbsp castor sugar
- 1 tbsp finely dried pork fat (ask the pork seller for some)
- 80g lotus seeds
- 80g gingko nuts
- 10 pitted red dates, soaked
- 2 tbsp canned red kidney beans
- 40g dried longan flesh
- Glaze
- 50g castor sugar
- 50ml water
- 50ml thick coconut milk
- 1/4 tsp salt
- Thickening
- 1 tsp sweet potato flour mixed with 1 tbsp water
Instructions
- Steam glutinous rice over medium heat for 15 to 18 minutes. Sprinkle a little water occasionally during the steaming process to allow rice to puff up. Once rice is cooked, add sugar and pork fat. Stir through thoroughly until rice is ready.
- Steam lotus seeds and gingko nuts until soft and tender.
- Arrange beans, red dates, lotus seeds, gingko nuts and longan flesh on the base of a flat bowl. Top with cooked glutinous rice. Press down firmly and steam for 10 to 15 minutes.
- Remove and invert onto a serving plate.
- For the glaze, combine sugar, salt, water and coconut milk in a saucepot. Bring to a simmering boil. Thicken glaze with potato flour mixture. Pour the sugar syrup gradually over the prepared sweet rice. Serve as a dessert.