How to make lard and sand rice with eight treasures

Whenever your stomach growls, you will most likely choose to open the mobile app and place an order. Maybe you are used to this kind of life, but you don’t think that the food outside is so monotonous and tastes like wax. Therefore, in order to eat better, you need to learn from me how to make eight-treasure rice pudding with lard and sand.

1.12 Prepare materials. The amount of dried fruit can be adjusted according to your preference.

2.21 Soak the glutinous rice in cold water the night before (at least 4 hours), wash and drain

3.1 Cover and continue steaming for about 5 minutes.

4.2 Place clean gauze in the steamer and spread the glutinous rice loosely inside. Steam over high heat without covering for about 20 minutes. When you see steam rising and the rice turns jade-colored, spray some cold water on the rice (until the surface of the rice grains is moistened, which will make the rice softer and more evenly distributed).

5. After steaming, add sugar and melted lard while it is still hot, the amount depends on your personal preference. It is best to mix it evenly with glutinous rice.

6. While steaming glutinous rice, prepare the following ingredients: soak raisins, dried longans, and wolfberries until soft; wash and pit red dates; slice candied kumquats; crush ginkgo nuts, put them in a kraft paper bag, and microwave for 40 seconds; then take them out and remove the shells and skins while they are still hot, cut them in half, and remove the cores; microwave raw walnut meat on medium heat for 1 minute.

7. Apply oil to the inner wall of the large bowl to facilitate removal of the film (if you want to preserve it, you can first cover it with a layer of plastic wrap). Arrange various preserved fruits according to personal preference. It should be noted that since the finished product needs to be turned upside down, the preserved fruits should be placed with the smooth and beautiful side facing the bowl.

8. Spread a layer of glutinous rice, flatten it, and make a slight depression in the middle to facilitate the filling.

9. Fill in red bean paste, and you can add a little fruit and osmanthus, etc. When spreading the bean paste, try to cover as large an area as possible, close to the edge. If you like diced lard, you can add some in.

10. Finally, spread a thin layer of glutinous rice to cover the red bean paste, basically level with the surface of the bowl.

11. If you need to store it, wrap it with plastic wrap and put it in the refrigerator to freeze quickly until hard. When ready to eat, remove the plastic wrap, put the bowl into the steamer and steam it over high heat for 30 minutes, then turn it upside down on a plate.

The method of making lard and sand-filled eight-treasure rice pudding has been introduced, but everyone’s understanding of it is definitely different, so the taste will inevitably be different. So, go try it and see what it tastes like when you make it yourself.