Eight-Treasure Sweet Rice【八寶糯米飯】 скачать в хорошем качестве

Eight-Treasure Sweet Rice【八寶糯米飯】

Please see all my other recipe videos here: https://www.youtube.com/c/SimplyFlavo...#ChineseNewYearDish #EightTreasureStickyRice #EightTreasureRicePudding #EightTreasureGlutinousRicePudding #年菜 #新年特色菜 #八寶飯 #八寶糯米飯 Click here for more Special Chinese New Year Dish videos:    • Special Chinese New Year Dishes【新年菜譜】   Follow Simply Flavorful【好滋味】 on Instagram:   / simplyflavorful.hzw   Ingredients: 500 grams glutinous rice (500克糯米) 2 Tbsp sugar (2湯匙砂糖) 2 Tbsp melted butter (2湯匙融化白脫油) *Red Bean Paste: (自製豆沙) 200 grams red beans (200克赤豆) ¼ tsp table salt (1/4 茶匙細鹽) 175 grams sugar (175克砂糖) 1/3 cup vegetable oil (1/3杯菜油) Alternative: You can buy ready-made red bean paste at local Asian markets. *Select a combination of your favorite nuts, dried fruits and candied fruits for toppings. (挑選自己喜歡的堅果和乾果做裝飾) *Sauce: (糖水) 1 cup water (1杯清水) 1 Tbsp sugar (1湯匙砂糖) 1 Tbsp Osmanthus syrup (1湯匙桂花醬) 2 tsp cornstarch (2茶匙玉米澱粉) 2 Tbsp water (2湯匙) First, soak the red beans in water overnight. They will be plumped up the next morning. Drain the soaking liquid and rinse the beans thoroughly. Add the beans to a pot, then cover with 1 inch of water above the surface of the beans, and also drop in a few jujubes for its fruity aroma and caramel flavor. Simmer everything for an hour and half or until the beans are fall apart tender. Add the beans to a blender, blend them with its cooking liquid in batches. Add the puree to a non-stick pan, add salt, sugar and vegetable oil. Mix the sugar and oil into the puree, stir fry the mixture on medium high heat to cook off any moisture. It takes about 30 minutes. At first, there are many large bubbles bursting and releasing steam, gradually there will be fewer bubbles. When my spoon starts to leave trails behind, it’s an indication that most of the moisture has evaporated. It’s done when the entire bean paste moves with the spoon and the swirl pattern doesn’t disappear. Set aside the red bean paste while working on the other ingredients. Soak the glutinous rice in water for two hours. Drain the water, line the steamer with cotton cheese cloth. Spoon the rice on top of the cloth, do not pack them down. Steam on medium heat for 35 minutes. Transfer the rice to a large plate, add sugar, melted butter, and gently mix well. The bowl I use is 8 inches in diameter and 2 and half inches tall. Lightly coat the inside of the bowl with butter. The butter will help the fruits to stick to the bowl during the construction of the pattern, and also will help to release the rice cake from the bowl. Placing the fruits in a pattern is an exercise in focus and care. Be creative and fun, any pattern is good pattern. Next, add a layer of cooked rice, firmly but gently pack it down. Then add the sweet red bean paste, again firmly but gently pack it down. Last but not least, add one more layer of rice, and the pine nuts, you can add more nuts to any of the layers you like. Cover the rice cake with a bowl and steam on medium heat for 1 hour. Let it cool slightly then turn it over onto a large plate, revealing the bright and pretty pattern of the treasured rice. Add one cup of water to a saucepan, add one Tbsp sugar, one Tbsp Osmanthus flower syrup, and also the mixture of 2 tsp cornstarch and 2 Tbsp water. Bring everything to a boil. Pour the sauce liberally over the top of the rice cake and serve immediately.