1 kg white glutinous rice, 500g red beans, 25g longan pulp, 5g melon seeds, 40g sugar lotus seeds, 200g candied fruit, 75g candied dates, 5g osmanthus fragrans,1.25kg sugar and 200g lard.

Production steps:

1. Wash the glutinous rice, soak it in cold water for four or five hours, take it out and drain it, and sprinkle it into the steamer with a wet cloth without covering it. Steam over high fire until it is steaming. When the rice is emerald-colored, sprinkle cold water on it to make the rice grains moist. Cover again and steam for about 5 minutes. When the top of the cage is steaming, pour the rice into the jar, add about 400 grams of white sugar, lard and boiling water (about 400 grams) and mix well.

2. Make red beans, sugar (350g) and osmanthus into bean paste stuffing; Tearing longan pulp into strips; Sugar lotus seeds are divided into two; Peel and chop the candied dates into mud, together with candied fruit and melon seeds, 30 portions each. Then put lard in 30 small bowls, arrange the above raw materials at the bottom of the bowl according to the pattern, thinly spread glutinous rice on it, and put bean paste stuffing in the middle. Put the glutinous rice flush with the mouth of the bowl and gently smooth it. Then put it in a steamer, steam it with boiling water until the lard has completely penetrated into the rice and turned red (about 1 hour), then take it out and cover it on a plate (if you don't eat it right away, you can steam it after cooling).

Precautions:

1, glutinous rice should be properly added with water and boiled, not too soft;

2, you can also fry the bean paste stuffing, a layer of glutinous rice and a layer of bean paste, preferably 3 ~ 4 layers;

3. Using milk instead of water to thicken has a unique flavor.