Eight Treasures Umi Rice

Name: Eight Treasures Umi Rice
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Umi Rice; Some Red bean paste; Some ginkgo; Some Red dates; Some raisin; Some Barley seed; Some Honey bean; Some Osmanthus Sauce; Some granulated sugar

by A piece of cake

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

At the turn of spring and summer here, we don’t know which solar term is to eat wu rice. Use wu rice tree leaves to smash the juice, dye the white glutinous rice into a crystal clear and moist black, and then eat it with various dishes. This year, a manufacturer developed it. I have vacuum-packaged ud rice, so even in winter, I still have a good taste of ud rice and create an eight-treasure rice to play with. Ha ha"

Ingredients

Eight Treasures Umi Rice

1. Soak the Umi rice in warm water for a few minutes.

2. The jujube is too big, just cut a section, just the part without the core. Peel the ginkgo, cut and remove the core, and wash the rest of the ingredients for later use.

3. Soak the barley kernels in hot water for ten minutes.

4. Place a shape you like on the bottom of the bowl, and act carefully.

5. Cover honey beans.

6. Add more bean paste, concentrate a little, not to avoid staining the edges, and evenly circle the barley kernels.

7. Mix ou rice and sweet-scented osmanthus sauce evenly on top.

8. Add red bean paste and udon rice, and compact.

9. Just steam it in the pot for 20 minutes, it's very fragrant, black and shiny, very tempting!

Tips:
1. When it is warm, you can pour out and enjoy.

2. If you don't eat it right away, you can wait for it to cool down and put it in a fresh-keeping bag and put it in the freezer to freeze it. Whenever you want to eat it, take it out, steam it, and steam it.

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