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Ingredients

1 ⅔ cups glutinous rice 2 cups water 2 tablespoons white sugar 1 tablespoon butter 5 dates ¾ cup red bean paste 3 tablespoons toasted walnuts, finely chopped ½ teaspoon vegetable oil 1 pineapple ring 1 tablespoon toasted pumpkin seeds, finely chopped 1 tablespoon roasted peanuts, finely chopped 10 canned mandarin orange segments

Nutrition Info

268.5 calories carbohydrate: 51.8 g cholesterol: 3.8 mg fat: 4.9 g fiber: 3.1 g protein: 5.1 g saturatedFat: 1.4 g servingSize: - sodium: 24.8 mg sugar: 8.6 g transFat: : - unsaturatedFat: : -

Rinse and soak rice in a bowl of water for 50 minutes. Drain well and transfer rice to a rice cooker, add 2 cups water.
Cook rice according to manufacturer's instructions, about 20 minutes. Transfer cooked rice to a large bowl and cool for 2 minutes. Stir in sugar and butter.
Rinse and soak dates in a bowl of warm water for 30 minutes. Drain and slice dates in half and remove pits.
Mix red bean paste and walnuts together in a bowl.
Lightly oil a shallow bowl with vegetable oil. Place pineapple ring in the bottom and fill with pumpkin seeds and peanuts. Arrange dates and mandarin oranges around the pineapple ring, creating a sunshine pattern. Spoon 1/2 of the rice into the bowl and flatten. Spread red bean paste mixture evenly on top. Fill the bowl with the remaining rice and flatten.
Place bowl in a steamer, cover, and steam over medium-high heat for 25 minutes. Remove from heat and cool for 5 minutes. Run a knife around the edge of the rice. Place a plate over the top, flip over, and remove bowl.

8 servings

Sticky rice is layered with pineapple, dates, toasted nuts, and bean paste in this traditional Chinese eight treasure rice pudding recipe.