 | Soak all the dry ingredients (red dates, peanuts,
longan, lemon and orange peels). |
 | Soak the glutinous rice for at least 2 hours before
using. |
 | Wash the glutinous rice thoroughly. |
 | Place in a deep pot with equal quantity of cold water. |
 | Bring it to the boil and cook for 3 minutes until the
water is absorbed. |
 | Reduce the heat to low, cover pot with lid and cook
slowly for another 10 minutes. |
 | Remove the cooked rice to a bowl and stir in the lard
or equivalent. |
 | Grease the pudding bowl. |
 | Line the bowl with a thin layer of the cooked
glutinous rice and arrange the 8 treasures using your own design like an
upside down pudding. |
 | Cover the fruits and nuts with a layer of the
glutinous rice. |
 | Spread on an even layer of the red bean paste. |
 | Cover the red bean paste with the rest of the cooked
rice. |
 | Steam the pudding for at least 2 hours. |
 | Invert the steamed pudding onto the serving plate.
Just before serving, pour the loquat syrup over it. (Note: sugar syrup can
be used instead). |