1. Half a small bowl of glutinous rice, soaked in water 1 hour.
2. Add a little water to the rice cooker and steam.
3. After the rice cooker automatically jumps up, stew for a while.
4. Mix the sugar into the steamed glutinous rice.
5. Take a small bowl and coat the wall with salad oil. Put the dried blackcurrants and hawthorn rolls into the pattern shown in the finished product drawing and spread them evenly at the bottom of the bowl (I forgot to take pictures).
6. Take a small amount of glutinous rice and spread it at the bottom of the bowl. Spread a layer of red bean paste and a little floss on it first.
7. Spread a layer of glutinous rice, put the cut Cantonese sausage in the middle, spread some bean paste, and sprinkle some floss on the surface.
8. Take a flat plate, turn the bowl upside down and put it in the flat plate. Add water to the pot, cover the pot, and steam on the pot for 10 minutes.
9. After steaming, leave the fire and pick up the upside-down bowl. The glutinous rice will be round in the center of the dish and have the shape of an eight-treasure rice.
10. Finally, pour a little orange sauce and Bulgarian rose sauce for wrapping, decoration and sauce. The glutinous rice paste is finished.
1, because the two kinds of jam poured with eight-treasure rice are already very sweet, there is no need to cook honey juice.
2. You can add candied dates, green shredded pork, melon slices, melon seeds and sweet-scented osmanthus, and the taste will be more authentic.