200g glutinous rice, rinsed and soaked for at least 4 hours
2 tbsp castor sugar
1 tbsp finely dried pork fat (ask the pork seller for some)
80g lotus seeds
80g gingko nuts
10 pitted red dates, soaked
2 tbsp canned red kidney beans
40g dried longan flesh
50g castor sugar
50ml thick coconut milk
1/4 tsp salt
1 tsp sweet potato flour mixed with 1 tbsp water
Steam glutinous rice over medium heat for 15 to 18 minutes. Sprinkle a little water occasionally during the steaming process to allow rice to puff up. Once rice is cooked, add sugar and pork fat. Stir through thoroughly until rice is ready.
Steam lotus seeds and gingko nuts until soft and tender.
Arrange beans, red dates, lotus seeds, gingko nuts and longan flesh on the base of a flat bowl. Top with cooked glutinous rice. Press down firmly and steam for 10 to 15 minutes.
Remove and invert onto a serving plate.
For the glaze, combine sugar, salt, water and coconut milk in a saucepot. Bring to a simmering boil. Thicken glaze with potato flour mixture. Pour the sugar syrup gradually over the prepared sweet rice. Serve as a dessert.