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630 g glutinous rice
200 g molasses
500 ml water
2 tablespoons light soy sauce
1 teaspoon ground cinnamon
4 tablespoons sesame oil
10 dried red dates, stoned and sliced
longitudinally then cut into thin slices
10 chestnuts, peeled and sliced
1 tablespoon pine nuts
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Method:
Soak glutinous rice in water for at
least 3 hours. Combine the molasses with water, soy sauce,
ground cinnamon and sesame oil in an uncovered pressure cooked over
low heat until the molasses melts. Drain glutinous rice.
Add to pressure cooker with dried red dates, chestnuts and pine nuts.
Cover pressure cooker and increase heat. When pressure cooker
starts to steam, switch it off and leave covered for another 3-5
minutes. When all the steam has escaped from the pressure
cooker, open the lid and remove the glutinous rice. Portion and
compact the rice tightly into desired moulds so they will hold their
shape and turn out onto a serving plate. Serve hot or at room
temperature.
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