Any variety of dried and candied fruits can decorate this lightly sweet sticky rice dessert, but using a lucky assortment of eight is traditional.
Ingreadient
- 1 ½ cups uncooked sweet glutinous rice (such as Rom America) (about 10 ¾ ounces)
- 1 ¾ cups water, divided
- 2 tablespoons dark brown sugar
- 2 tablespoons unsalted butter, plus more for greasing pan
- 1 ½ cups preserved or candied Chinese fruits (such as mandarin orange slices, cherries, dates, kumquats, lychees, kiwis, kiwi berries, goji berries, and/or red dates), divided
- ½ cup sweetened red bean paste (such as Shirakiku)
- 1 tablespoon plus 1 teaspoon granulated sugar
- ¼ teaspoon cornstarch
- ¼ teaspoon grated lemon zest plus 1 teaspoon fresh lemon juice
Direction
- Place rice in a fine wire-mesh strainer; rinse under cold water, stirring rice with your fingers, until water runs clear, about 1 minute and 30 seconds. Transfer rice to a small saucepan; add 1 1/2 cups water. Bring to a boil over high. Stir once; cover and reduce heat to low. Simmer until water is absorbed, 8 to 10 minutes. Remove from heat; let stand, covered, until rice grains are almost tender with a slightly firm center, about 10 minutes. Uncover; stir in brown sugar and butter.
- While rice stands, fill a large stockpot with water to a depth of 2 1/2 inches. Fit a steamer basket in stockpot, making sure water doesn't touch steamer. Bring water to a boil over high. Generously grease a 6- x 3-inch round cake pan with butter. Press 1 cup candied fruit onto bottom of prepared cake pan, forming a decorative pattern.
- Spoon 1 1/2 cups cooked rice mixture over fruit in cake pan, 1 spoonful at a time, pressing to form a compact, even layer with fruit anchored in place. Spread red bean paste in an even layer over rice, leaving a 1/2-inch border. Press remaining 1/2 cup candied fruit evenly around edge of cake pan. Spread remaining 1 1/2 cups rice mixture over bean paste, pressing to form a compact, even layer. Cover tightly with aluminum foil.
- Place cake pan, foil side up, in steamer over boiling water. Cover stockpot; reduce heat to medium, and steam 1 hour.
- Meanwhile, whisk together granulated sugar and cornstarch in a small saucepan over medium. Whisk in remaining 1/4 cup water. Cook over medium, whisking often, until sugar dissolves and thickens into a very light syrup, about 4 minutes. Stir in lemon zest and juice; remove from heat.
- Remove cake pan from steamer; remove foil, and let cake cool slightly, about 10 minutes. Run a knife along edge of cake to loosen. Place a small cake stand on top of cake pan, and invert; unmold onto stand. Pour lemon syrup evenly over cake. Slice into wedges, and serve. For clean slices, dip knife into warm water and wipe clean between slices.
