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1
Cut all dried fruit, except the raisins, into 1/3-inch dice.
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2
Place all fruit, including the raisins, in a large bowl.
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3
Reserve.
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4
Wash the glutinous rice 4 times in room-temperature water and drain well.
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5
Place in a cake pan.
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6
Add 2 1/2 cups cold water to the rice.
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7
Place the cake pan in a steamer, cover, and steam for 30 to 40 minutes, until the rice is cooked.
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8
It will acquire a glaze and be translucent.
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9
Turn off the heat.
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10
Scoop out the rice, add to the bowl of fruit, and mix well to combine all ingredients thoroughly.
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11
Coat a steamproof bowl, 1 1/2-quart size, with 1 1/2 teaspoons of peanut oil, making certain the bowl in well coated.
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12
Coat the hands as well, so the glutinous rice may be handled.
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13
Pick up half of the rice-fruit mixture, coat it with the remainder of the peanut oil, and pack it into the bowl, pressing it to the sides.
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14
Place the red bean paste in the center of the rice mixture and spread it a bit.
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15
Place the remainder of rice on top and press down gently.
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16
Place the bowl in a steamer, cover, and steam for 45 minutes.
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17
Turn off the heat.
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18
Remove the bowl and allow to cool for about 5 minutes.
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19
Pass a blunt dinner knife around the edge of the rice to loosen it.
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20
Place a serving plate, inverted, on top of the bowl, and upend it.
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21
The cake should slip out easily.
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22
Its fruit-dotted texture will glisten.
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23
Use a large spoon to divide among individual bowls.
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24
Because of its texture, the steamed glutinous rice is virtually impossible to slice as one might a cake.
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25
Often a sugar syrup is poured over Eight-Treasure Glutinous Rice Cake when served.
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26
It is not at all necessary, because the various fruits, their sugars concentrated from drying, and the red bean paste are sufficiently sweet.
