Wash the glutinous rice, steam it, and mix it with white sugar and lard (salt-free butter can be used instead). The cooked red bean paste is fried with lard (unsalted butter) and white sugar for later use. (You can also buy ready-made red bean paste in bags, without adding sugar and oil.) Crushed walnuts, stoned red dates and various preserved fruits are chopped for later use.
Take a large bowl of vegetables, apply a thin layer of lard (butter) to the bowl, and place it layer by layer from the bottom.
Put some walnuts, red dates and preserved fruits at the bottom of the bowl first.
Spread a layer of glutinous rice mixed with sugar and oil.
On the outer edge of the rice, some walnuts, red dates and preserved fruits are placed in a circle next to the bowl.
Spread a layer of red bean paste, more or less according to your own preferences, and then it has been spread to the middle of the depth of the bowl.
Finally, spread glutinous rice on the bean paste layer and level the bowl.
Put the whole bowl full of eight-treasure rice into a steamer, and the lard (butter) will melt and penetrate under the action of steam. When the rice, bean paste, preserved fruit and other ingredients are steamed thoroughly, take the whole bowl out of the steamer and put it upside down in a flat plate, so that the beautiful and delicious eight-treasure rice can be eaten!
Let's take another close-up
Remarks: Because the steps are a little complicated, you might as well make several more bowls at a time and store them in the freezer. It should be noted that the eight-treasure rice to be stored should be stored in the freezer after it is reversed and cooled, wrapped with plastic wrap. When you take it out, you must put it back in the big bowl as it is when you cook it, and then buckle it back to the flat plate after steaming it thoroughly. Remember not to steam it directly on the plate, it will be scattered.