1. Wash the glutinous rice, soak it for more than 4 hours in advance, and steam it in a rice cooker.
2. Add sugar and melted lard to the steamed glutinous rice while it is hot, mix well and set aside. (The amount of sugar and lard depends on personal preference. It is better to mix it with glutinous rice evenly
3. Prepare the auxiliary materials such as candied fruit and red bean filling (I prepare various candied fruit, orange preserves, kiwi fruit, candied dates, medlar, fruit peel, red bean paste filling, etc., which can be prepared according to the ingredients you like or have on hand. They do not need to be exactly the same.)
4. Cut the fruit peel, candied dates, and other candied fruit into small pieces for later use.
5. Take a bowl, smear it with lard (the lard is easy to be poured after steaming, so that it will not stick to the bowl), and spread all kinds of preserved fruits as you like.
6. Spread a layer of mixed glutinous rice, and then spread the preserved fruit again.
7. Dig a hole in the middle of the glutinous rice and fill the hole in the middle with bean paste.
8. Finally cover a layer with glutinous rice and compact it with a spoon.
9. Make all (700 grams of glutinous rice made four bowls of Babao rice)
10. Put the cooked eight-treasure rice on the steamer, steam again for 20 minutes, take it out and place it on the plate.
Tips:You can make a few more bowls at a time. If you need to preserve, wrap them in plastic wrap, and put the bowls in the refrigerator to quick-freeze until hard. When you need to eat, pull off the surface of the fresh-keeping film, put the bowl into the steamer and steam for 30 minutes, and buckle upside down on the plate.
