Wash and soak the sweet rice overnight.
Add the rice to a medium sized pot and pour enough water to cover about 1-inch more than the level of the rice. Bring the water to a boil, then reduce the heat to low and cook for 30 minutes. Remove the rice from the heat and let cool.
Coat the inside of a large, shallow bowl or deep plate with oil or non-stick spray. Place a thin layer of the cooked rice into the bottom of the bowl. Cover the entire inner surface of the bowl, making sure that there are not any gaps or holes. Press the nuts and fruits into the rice layer. 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.
Add the bean paste above the rice layer. Make sure that the paste is just about flush with the top of the bowl. Cover the paste with another layer of rice.
Place the rice-coated bowl into a large bamboo steamer. Using high steam, cook the filled bowl for 2 hours until the rice and the nuts are very soft.
Flip the bowl over onto a plate. In a sautee pan, add butter and sautee the oranges. Deglaze with Grand Marnier and flambe. Pour on top and serve as soon as possible. Plating: Slice the rice dome in slices like you would a round cake or a pie and serve.
Beverage suggestion: Veuve Clicquot Champagne, Chardonnay Puligny Montrachet 1998, Chateau Pradeaux Bordeaux 1995
Use extreme caution when igniting alcohol. Remove the pan from the heat source before adding the alcohol. Pour the alcohol into the pan and carefully ignite with a match or click lighter. Return the pan to the heat and gently swirl to reduce the flames.
Copyright 2000, Ming Tsai, All Rights Reserved