Babao fan, eight-treasure sticky rice

Directions

1. Soak the jujubes in 500 ml of warm water for 1 hour, then cook them for 10 minutes with 20 g of sugar; let them cool, cut them in half, and remove the seeds. ⏱ 1 hr
2. Meanwhile, bring the rice to a boil with the remaining sugar and 1.5 litres of water, then cover and let it simmer for 15 to 20 minutes. ⏱ 20 min
3. Pour the one-litre bowl with oil and decorate the bottom with a layer of water and candied cherries. ≈ 2 min
4. Arrange a ring of jujubes around the cake. ≈ 3 min
5. Spoon about 3 tablespoons of rice into a flat disc shape using a spatula, and place it on top of the fruit, making sure not to touch the sides; gently press down. ≈ 3 min
6. Alternate layers of prunes and walnuts on the edge, then cover with flattened rice and press down. ≈ 3 min
7. Add a grape cluster, cover with rice, and create a well in the center. ≈ 3 min
8. Fill the bowl with the bean paste, smooth it out, then cover with the remaining rice and press down firmly. ≈ 10 min
9. Place the bowl on a steamer basket (or a trivet) inside a large pot with 4 cm of water, and cover tightly. ⏱ ≈ 10 min
10. Steam for 45 minutes, using a large amount of broth. ⏱ 45 min
11. Let it rest for 5 minutes, then transfer to a serving dish and serve warm. ⏱ 5 min