Chestnut Bean Paste and Rose Eight Treasure Rice

Name: Chestnut Bean Paste and Rose Eight Treasure Rice
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Glutinous rice; 45g Rose sauce; 75g Red bean paste; 75g Creamy Chestnut Paste; 10 capsules Lotus seed; 10 pcs raisin; 10 pcs Small red dates

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Every Chinese New Year, it seems that there must be such a bowl of sweet glutinous rice. If you want to be lazy and save it, it seems that you always feel a little bit overwhelmed. However, the annual brown sugar glutinous rice has been made to taste greasy. Although the ingredients are different every year, there is not much difference. This year, is this bowl of rice made? Still not doing it? I almost want to save it. . . .
Suddenly, I don't know how this idea came out: brown sugar is used every year, why can't it be replaced with rose fragrance? Use rose paste instead of brown sugar to mix into rose sweet glutinous rice. Red bean paste can be used for the filling, and the creamy chestnut paste made before can also be added to it. Suddenly I was agitated by this idea. With such a variety of flavors and rich levels of the main body, you don't need to bother to think about the fruits placed, just the red dates, raisins and lotus seeds at hand.
The rose-scented glutinous rice sandwiches red bean paste and chestnut paste in the center, and a chopstick is used to pestle it. It has a triple taste and is full of sweetness. . . . "

Ingredients

Chestnut Bean Paste and Rose Eight Treasure Rice

1. Ingredients: 100 grams of glutinous rice, 45 grams of rose paste, 75 grams of red bean paste, 75 grams of creamy chestnut paste, 10 lotus seeds, 10 raisins, and 10 small red dates.

Chestnut Bean Paste and Rose Eight Treasure Rice recipe

2. Wash glutinous rice and lotus seeds separately and soak.

3. Add the clean water that has just barely reached the surface of the soaked glutinous rice.

4. Put it in a boiling steamer and steam for 10-15 minutes.

5. Once cooked out of the pot, stir continuously from the bottom to let the heat escape.

6. Let dry until warm, add rose paste.

7. Mix well and set aside.

8. Put the soaked lotus seeds in a steamer.

9. Steamed and set aside.

10. Place the raisins in a circle at the bottom of the bowl, and place a red date in the center.

11. Spread 2/5 of the glutinous rice, and place the lotus seeds in a circle around the circle.

12. Spread red bean paste.

13. Cover the red bean paste with 1/5 glutinous rice.

14. Spread a layer of chestnut paste.

15. Place the red dates along the circumference.

16. Spread the remaining glutinous rice on the surface and compact it.

17. Put it in a steamer and steam on high heat for about 15 minutes.

18. Steam out of the pot.

19. Deducted into the plate.

Tips:
Various fruit materials can be replaced at will according to your preferences.
Rose paste can be replaced with other jams, but you need to pay attention to adjust the amount.
The glutinous rice should not be steamed too soft, so as not to be unsuitable for shaping.