A highly decorative, ceremonial dessert served at Lunar New Year. Sticky glutinous rice is steamed with sugar and lard/oil, then molded in a bowl lined with exactly eight types of dried fruits, nuts, and seeds (representing fortune), filled with red bean paste, and steamed again to set the structure.
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the rice. Drain the soaked sticky rice. it in a basket lined with cheesecloth for 30 minutes until fully cooked and translucent.
Season the rice. While the rice is still piping hot, transfer it to a bowl and fold in the lard/coconut oil and 1/2 cup sugar until completely absorbed and glossy.
The Architecture. Generously grease a medium-sized, heatproof, dome-shaped bowl. Arrange the 'eight treasures' (dried fruits and nuts) in a decorative, geometric pattern on the bottom and sides of the bowl. This will be the top when unmolded.
Layering. Carefully press a layer of the warm sticky rice into the bowl over the decorations, making a well in the center.
The Center. Fill the well with the red bean paste.
Seal. Cover the bean paste with the remaining sticky rice, pressing down firmly to compact the entire pudding so it holds its shape.
Second . Place the bowl back into the steamer and for another 15 minutes to fuse everything together.
The Glaze. While , the water, 2 tbsp sugar, and cornstarch slurry to make a clear, sweet glaze.
Unmold and Serve. Invert a serving plate over the bowl and carefully flip it over. Lift off the bowl to reveal the jewel-encrusted dome. Pour the clear glaze over the top and serve hot.
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