Ingredients

Method

Drain the soaked glutinous rice and place it in a steamer basket lined with cheesecloth or a clean kitchen towel.

Steam the rice over boiling water for 30-40 minutes, or until the rice is fully cooked and sticky. Remove the rice from the steamer and allow it to cool slightly.

While the rice is cooling, mix together the dried fruits, nuts, and seeds in a bowl.

Grease an 8-inch round cake pan or pie dish with a little oil. Press half of the cooked glutinous rice into the bottom of the pan, creating an even layer.

Spread the mixed fruits, nuts, and seeds evenly over the rice layer in the pan.

Press the remaining glutinous rice over the fruits, nuts, and seeds, making sure to cover them completely and creating an even surface.

Cover the pan with plastic wrap and refrigerate it for at least 4 hours or overnight.

To make the syrup, combine the sugar and water in a small saucepan. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture comes to a boil.

Stir the cornstarch mixture into the boiling syrup and continue to cook for another 1-2 minutes, or until the syrup has thickened. Remove the saucepan from the heat and stir in the vanilla extract. Allow the syrup to cool to room temperature.

To serve, remove the Eight Treasures Rice from the refrigerator and carefully flip it out onto a serving plate. Drizzle the cooled syrup over the top of the rice and cut it into slices. Enjoy this dessert chilled or at room temperature.