About the author: Chichi Wang took her degree in philosophy, but decided that writing about food would be much more fun than writing about Plato. She firmly believes in all things offal, the importance of reading great books, and the necessity of three-hour meals. If she were ever to get a tattoo, it would say "Fat is flavor." Visit her blog, The Offal Cook.
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Glutinous Rice with Red Bean Paste, Walnuts, and Currants
About This Recipe
|Active time:||30 minutes|
|Total time:||1 hour, plus overnight soaking time|
|Special equipment:||eight 8-ounce ramekins, steamer|
|This recipe appears in:||Chichi's Chinese: Glutinous Rice for Breakfast|
- 2 cups glutinous rice
- 2 tablespoons lard
- 1 cup red bean paste
- 1 cup chopped walnuts, almonds, pecans, or a combination thereof
- ½ cup currants or raisins
- Honey or maple syrup (optional)
The night before, soak the rice in a large bowl of water at room temperature. The rice should soak for at least 6 hours and can be left up in the water for up to 24 hours.
The next day, drain and rinse the rinse. Melt lard in a large skillet over low heat. Add rice and stir to coat. Stir in chopped nuts and dried fruit.
Divide half of rice evenly between eight 8-ounce ramekins. Divde red bean paste evenly between ramekins, scooping a small mound into center of rice, then top with remaining rice.
Place all the bowls in a steamer. Steam over high heat for 25 to 35 minutes, until the rice is just tender and cooked through.
Serve immediately, drizzling with honey. Leftovers may be covered with plastic wrap and refrigerated for up to 3 days. Re-steam to warm through.