Black Glutinous Rice with Eight Treasures

Name: Black Glutinous Rice with Eight Treasures
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 500g Blood glutinous rice; 200g White glutinous rice; 100g Honey bean; Some walnut; A small amount raisin; 8 pcs Red dates

by Setu

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

On January 1, 2019, the New Year will be new. When I was a child, I would like to eat this eight-treasure rice at the dinner table. This kind of delicacy will have to wait a long year. On the night of the New Year’s Eve, I would like to eat this kind of delicacy. My desire erupted in an instant. I was able to eat a whole eight-treasure rice, and the adults always told me that eating too much glutinous rice is not good for my stomach, but how can I easily let go of the food I have been looking forward to for a year? ~If I can't let me enjoy the food, then life will become so boring~
Although when I grow up, I can go to the supermarket to buy it when I want to eat eight-treasure rice, but the anticipation of a year of gourmet food and the process of suffering are the only things I can look forward to for the Chinese New Year holiday~

Ingredients

500g Blood Glutinous Rice
200g White Glutinous Rice
100g Honey Bean
Some Walnut
A small amount Raisin
8 pcs Red Dates

Black Glutinous Rice with Eight Treasures

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

Black Glutinous Rice with Eight Treasures recipe

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.

Tips:
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.