Sweet Rice with Candied Brown Sugar and Eight Treasures

Name: Sweet Rice with Candied Brown Sugar and Eight Treasures
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Glutinous rice; 100g Red bean paste; 55g brown sugar; 36 capsules Candied cherry; 12 capsules raisin; 7 Honey Kumquat; 2 pcs Half plum; 3 pcs Dried fruit

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

Once a year, a must. Although a little bit poor, I don't feel any tricks can be changed. But it really made it disappear from the table, as if it felt a bit wrong again.
Think about it carefully, there are still so many kinds of dried fruits in my hand, it seems that there is a pile of red bean paste, simply, this year I will have a pure dried fruit embellished with sand.
Brown sugar bibimbap, the glutinous rice is dyed dark, it is necessary, although, this Babao should be better looking with a white substrate. But every year, I got used to the taste of brown sugar and changed it rashly.
The dark and thick tuft, there are some ingredients, go find the treasure by yourself, and slowly guess after eating it. . .

Ingredients

150g Glutinous Rice
100g Red Bean Paste
55g Brown Sugar
36 capsules Candied Cherry
12 capsules Raisin
7 Honey Kumquat
2 pcs Half Plum
3 pcs Dried Fruit

Sweet Rice with Candied Brown Sugar and Eight Treasures

1. Ingredients: 150 grams of glutinous rice, 55 grams of brown sugar, 100 grams of red bean paste, 36 preserved cherries, 12 raisins, 2 half plums, 7 honey kumquats, 3 dried cherry tomatoes

2. Wash glutinous rice and control water

3. Add water and soak until the hair rises.

4. Control dry water,

5. Pour it into a steamer covered with a cloth and steam it.

6. Stir evenly while hot.

7. Stir evenly while hot.

8. Core half plum, cut into strips,

9. Slice the dried cherry tomatoes and set aside.

10. Put a piece of kumquat in the center of the bottom of the bowl, and form a circle with the dried cherry tomatoes.

11. Add a small amount of mixed glutinous rice and cover the preserved fruit.

12. Place six kumquats evenly on the side of the bowl, and put a half plum between the kumquats.

13. Put a raisin between the kumquat and half plum.

14. Fill in half of the glutinous rice and spread out.

15. Spread the bean paste and smooth the surface.

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

17. Make a circle around the edges with preserved cherries.

18. Buckle the plate and steam it through the pot.

19. Deduct and serve while hot.

Tips:
All ingredients can be changed as you like.
The amount of sugar can be increased or decreased according to your taste.
The glutinous rice needs to be eaten hot to facilitate digestion.