Chinese Eight Treasures Rice Pudding

Instructions

1. Prepare the glutinous rice
   Drain the soaked glutinous rice thoroughly. In a large bowl, mix the rice with 2 tablespoons of oil and 1/4 cup of sugar until well combined. This will help prevent the rice from sticking together.
2. Prepare the mold
   Lightly oil a heat-proof bowl or traditional Ba Bao Fan mold (approximately 8 inches in diameter). Arrange the dried fruits and nuts in a decorative pattern at the bottom of the bowl, creating a colorful design with the red dates, cherries, lotus seeds, winter melon, goji berries, and nuts.
3. Layer the ingredients
   Spoon half of the prepared glutinous rice mixture over the arranged fruits and nuts, pressing down gently to form an even layer. Spread the sweet red bean paste evenly over the rice, leaving a 1/2-inch border around the edge. Cover with the remaining rice and press down firmly to create a compact pudding.
4. Steam the pudding
   Cover the bowl with aluminum foil or a plate. Place in a steamer over high heat and steam for about 45 minutes to 1 hour, until the rice is fully cooked and translucent. To test for doneness, insert a chopstick into the center - it should come out clean with no raw rice sticking to it.
5. Prepare the honey sauce
   While the pudding is steaming, mix the remaining sugar (1/4 cup) with the honey in a small saucepan. Add 2 tablespoons of water and heat gently until the sugar dissolves completely. Keep warm until ready to use.
6. Unmold and serve
   When the pudding is cooked, remove from the steamer and let it rest for 10 minutes. Run a knife around the edge to loosen it from the bowl. Place a serving plate over the bowl and carefully flip it over to unmold the pudding. The decorated side with fruits and nuts should now be on top.
7. Finish with honey glaze
   Pour the warm honey sauce evenly over the pudding, allowing it to soak in and create a glossy finish. Let it stand for 5 minutes to absorb the sweet glaze before serving. The pudding can be served warm or at room temperature.