(1) Ingredients: 50 grams of coix seed rice, 50 grams of white lentils, 50 grams of lotus seed meat (heart-removed), 20 red dates, 50 grams of walnut meat (fried), 50 grams of longan meat, 25 grams of sugar plums, 500 grams of glutinous rice, and 0/00 grams of white sugar/kloc.

(2) manufacturing steps:

Cook the first three kinds of soaked rice, soak red dates, stir-fry walnut meat and steam glutinous rice for later use;

Take a large bowl and coat it with lard. Set the bottom of the bowl with plums, longan pulp, dates, walnuts, lotus seeds, white lentils and coix seed rice. Finally, put the cooked glutinous rice.

Then steam in a steamer for 20 minutes, put the eight-treasure rice in a big round plate, and then boil the juice with white sugar and water.

2. Practice 2:

(1) Ingredients: glutinous rice 1 kg, 500 grams of red beans, 25 grams of longan meat, 5 grams of melon seeds, 40 grams of sugar lotus seeds, 200 grams of candied fruit, 75 grams of candied dates, 5 grams of osmanthus, sugar 1.25 kilograms, and 200 grams of lard.

(2) manufacturing steps:

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

Make red beans, white sugar (350g) and sweet osmanthus into bean paste stuffing; Tear longan meat into long strips; Sugar lotus seeds are divided into two points; The candied dates are peeled and chopped into mud, together with the candied fruit and melon seeds, which are divided into 30 parts each. Then use 30 small bowls, put lard in the bowls, arrange the above-mentioned raw materials at the bottom of the bowls in patterns, thinly spread glutinous rice on them, put bean paste stuffing in the middle, put glutinous rice even with the bowl mouth, and gently smooth it. Then put it in a steamer, steam it with boiling water until the lard completely penetrates into the rice and turns red (about 1 hour), then take it out and cover it in a plate (if it is not eaten immediately, it can be steamed after cooling).