Traditionally served on festive occasions, “Eight Treasures Rice” is said to consist of chosen ingredients to aid one’s health and happiness. Prepare this healthy dish for the family with this healthy recipe from Chef Lawrence Toon, Chef & Trainer of Asian Culinary Institute, College of Lifelong Learning and Nanyang Polytechnic, for Kinmemai.
Ingredients:
• 250g of Kinmemai Better Brown rice
Soak for 30 minutes (no rinsing required)
• 200g Glutinous Rice
Soak for 1 hour
• 30g Longyan Gan
Wash and soak for 10 minutes
• 30g Dried Lily
Soak for 1 hour
• 30g Lotus Seeds
Soak for 1 hour
• 5g Dang Shen
Wash and soak for 1 hour
• 10g Peanut
Soak for 1 hour
• 5g Wolfberry
Wash and soak for 10 minutes
• 5 Red Dates
Wash and soak for 10 minutes
• 5g Huai Shan
Wash and soak for 10 minutes
• 30g Red Bean Paste
• 500g Water
• 15g Sugar
•10g Cooking Oil
Method:
1. Boil dried lily, lotus seeds, dang shen, red dates, huai shan, wolfberry, longyan gan, peanuts and sugar.
2. Strain and separate the boiled water from the ingredients. Set aside.
3. Add Kinmemai Better Brown rice and glutinous rice into the boiled water and steam for 1.5 hours until soft.
4. Coat the inside of a bowl with oil and place boiled mixture of dried lily, lotus seeds, dang shen, red dates, huai shan, wolfberry, longyan gan and peanuts.
5. Scoop some of the cooked rice and fill half onto the bowl, pressing on it firmly.
6. Spread a layer of red bean paste on the cooked rice, followed by another layer of cooked rice, pressing on it firmly again.
7. Cover with cling wrap and steam the Eight Treasures Rice for 20 minutes.
8. To serve, turn the bowl onto the plate.
