1. Soak the white glutinous rice + blood glutinous rice in cold water overnight. Add lard and sugar to the steamed glutinous rice and stir well. About 1 spoonful of lard is enough. About 1 to 2 spoons of white sugar, I don’t like it. Very sweet, just put a spoonful, red beans, red dates and raisins are all sweet
2. The walnuts are fried and cooled, the red dates are cut into strips, the raisins are prepared, and the filling is the honey red beans that I used instead of red bean paste, so the granulated red beans have a richer taste
3. Take a small bowl and brush with melted butter to make it easier to demould. Put walnuts, red dates and raisins on the bottom, press a large spoonful of glutinous rice, and put red beans in the middle of the glutinous rice.
4. Add a few walnuts and then press the glutinous rice, compact it, and the amount is just flush with the rim of the bowl
5. Take a plate, put it on the bowl and unmould it, and steam it on the pot for 10 minutes. It must be steamed, so that it will not loose when it is steamed after cryopreservation, and it can also allow the rich aroma of the ingredients to fully penetrate the blood glutinous rice. In the taste, the unfinished eight-treasure rice is steamed and cooled, wrapped in plastic wrap and stored in the refrigerator, and eaten within a week.
Compared with white glutinous rice, blood glutinous rice tastes more chewy, but blood glutinous rice is not as sticky as white glutinous rice, and it is easy to loose. Therefore, we need to add some white glutinous rice to cook together to make Babao rice sticky and easy to shape.