1 bowl glutinous rice (250g) 2 tablespoons bean paste (30g) 1 tablespoon lotus seeds (15g) 1 tablespoon red dates (15g) 1 tablespoon raisins (15g) 1 tablespoon chestnuts (15g) 1 tablespoon lard (5g) 1 teaspoon sugar (5g) 1. Soak the glutinous rice in water for 6 hours. Place the glutinous rice loosely in a cage drawer lined with a thin cloth and steam over high heat for 30 minutes, making the glutinous rice 8-minute cooked. 2. Pour the glutinous rice into a larger container, add sugar, lard and mix well. 3. Remove the bitter heart of lotus seeds, wash, and cook for 30 minutes in advance until ripe. Soak red dates in warm water for 30 minutes and remove the core. Chestnuts shells and leave the pulp. 4. Take the open bowl, wipe a layer of oil on the inner wall of the bowl (to prevent sticky bowl). Spread the processed lotus seeds, jujube meat and raisins on the bottom of the bowl in a regular pattern. 5. Then add a layer of mixed glutinous rice and press down. Add another layer of bean paste and compact it. Add a few chestnuts and a final layer of sticky rice, sealing the sides of the bowl. 6. Place the bowl of glutinous rice into a steamer and steam over high heat for 40 minutes. After cooling slightly, use a large flat plate to invert the bowl, then carefully flip the whole thing over, and invert the eight treasures of rice in the large flat plate.