Ingredients

BlackRice150 grams, and white rice 200 grams,Red beansMung bean paste 150 grams, honeyJujubes10 pieces,Lotus seeds20 pieces,Walnuts10 pieces,GrapesDried50 pieces, smallRed dates20 pieces,Lard20 grams,Sugar10 grams.

Step 1 Soak the jujubes, lotus seeds, and walnuts for one day in advance.Soaked well; 

Step 2 Rinse the black and white rice, then add water to cover the surface by about 5 cm. If you prefer a drier texture, use less water. Cook in an electric rice cooker.RiceCooked intoCooked riceReserve;Step 3 Stir the cooked rice with sugar and lard while it is still hot, mixing thoroughly. 

Step 4 Use a round-bottom bowl. Arrange the honey dates, lotus seeds, walnuts, raisins, and small red dates neatly at the bottom of the bowl, then use gloves to grab a handful of the reserved rice and press it on top, pressing against the sides as well. 

Step 5 Insert 

Mung bean pasteinto the hollow center, then cover with more rice, pressing down firmly to level.Rice 

Place the assembled eight-treasure rice in a steamer, and steam over medium-low heat for 50 minutes.IngredientsMung beans 300 grams, sugar 2 tablespoons,Butter1 tablespoon, vegetable oil half a teaspoon,


Mung bean paste

200 grams, roastedPeach kernels20 pieces, dried jujubes 5 pieces, roastedPumpkin seeds3 grams, roastedPeanuts3 grams,Sugar waterOrange slices 10 pieces, peeledPineapple1 piece, purified water 450 milliliters.RiceStep 1 Rinse the mung beans and soak in cold water for 50 minutes. Drain and place in an electric rice cooker with 450 ml of purified water; cook as directed to make glutinous rice.Transfer to a large bowl, let cool slightly for 2 minutes before adding sugar and butter, then mix well and set aside.RiceStep 2 Rinse the jujubes, soak in warm water for 30 minutes, remove the pits, and cut into halves.

RiceChop the roasted pumpkin seeds, peanuts, and peach kernels finely. Mix them with the mung bean paste.
RiceStep 3 Use vegetable oil to grease a shallow bowl of about 18 cm diameter to prevent sticking. Place pineapple slices in the center of the bowl, then fill in the gaps with the chopped peanuts and pumpkin seeds.Rice
Arrange the jujubes and sugar peeled orange slices around the pineapple, radiating outwards from the center. Add half of the cooked glutinous rice and spread it evenly; apply the mung bean paste mix evenly over this layer; then cover with the remaining glutinous rice, pressing down to fill the bowl completely.RiceSteam in a steamer filled with water until fully done—about 25 minutes—to allow the flavors to infuse into the rice.RiceAfter cooking, carefully remove the bowl and let it cool for 5 minutes. Use a knife to separate the glutinous rice from the edges of the bowl. Invert a 22 cm plate over the bowl to ensure an intact transfer onto the plate; the eight-treasure glutinous rice is ready for serving.OrangesSlice the oranges and place them around a pineapple in the bowl radiating out from its center.Place half of the glutinous rice on top, spreading it evenly.Spread the walnut and sweet bean paste mixture evenly over the rice.Cover with the remaining half of the glutinous rice, fill to the rim of the bowl, and press down flat.Add sufficient water to a steamer and place the bowl on the steaming rack. Cover and steam for about 25 minutes over medium-high heat until the flavors are well-infused into the rice.
After steaming, carefully remove the bowl from the steamer and let it cool for 5 minutes.Use a small knife to separate the glutinous rice from the sides of the bowl.Place a 22-centimeter plate upside down over the bowl and invert to transfer the glutinous rice whole onto the plate.