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1
Wash and soak the sweet rice overnight.
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2
Add the rice to a medium sized pot and pour enough water to cover about 1-inch more than the level of the rice.
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3
Bring the water to a boil, then reduce the heat to low and cook for 30 minutes.
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4
Remove the rice from the heat and let cool.
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5
Coat the inside of a large, shallow bowl or deep plate with oil or non-stick spray.
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6
Place a thin layer of the cooked rice into the bottom of the bowl.
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7
Cover the entire inner surface of the bowl, making sure that there are not any gaps or holes.
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8
Press the nuts and fruits into the rice layer.
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9
Be sure that the pattern is comprised of different nuts and fruits so that each piece of the rice will contain all of the components.
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10
Add the bean paste above the rice layer.
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11
Make sure that the paste is just about flush with the top of the bowl.
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12
Cover the paste with another layer of rice.
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13
Place the rice-coated bowl into a large bamboo steamer.
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14
Using high steam, cook the filled bowl for 2 hours until the rice and the nuts are very soft.
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15
Flip the bowl over onto a plate.
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16
In a sautee pan, add butter and sautee the oranges.
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17
Deglaze with Grand Marnier and fambe.
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18
Pour on top and serve as soon as possible.
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19
PLATING
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20
Slice the rice dome in slices like you would a round cake or a pie and serve.
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21
Beverage suggestion: Veuve Clicquot Champagne, Chardonnay Puligny Montrachet 1998, Chateau Pradeaux Bordeaux 1995
