Ingredients
2 cups sweet (sticky) rice
1/3 cup each of the following, all 1/4-inch dice
Dried lotus seeds (soaked)
Dried lichee
Dried dragon eye, (soaked)
Dried orange peels, chiffonade
Dried mango
Toasted almonds
Candied ginger
Golden raisins
1 (18-ounce) can red bean paste, sweetened
1 tablespoon butter
3 fresh mandarin or other oranges, segmented
1 cup Grand Marnier
Directions
- 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.
Cook’s Note
Beverage suggestion: Veuve Clicquot Champagne, Chardonnay Puligny Montrachet 1998, Chateau Pradeaux Bordeaux 1995