Instructions: Wash the rice and place in a heat-proof bowl with 7 oz (200 ml) of water.

Place the bowl in a steamer and steam for 25 minutes, or until just cooked. Add half the sugar about 3 1/2 oz (100 g) and mix well. Set aside.

Cut the dates, plums, white gourd strips, and dried longan into 1/2 inch (1 cm) cubes. Wash the raisins, shelled walnuts, walnuts, watermelon seed kernels, and lotus seeds. Set aside.

Arrange the fruits and nuts around the sides of a large, greased bowl. Add the cooked rice, which should be level with the bowls rim. Place in a steamer and steam until the rice is cooked. Cover the bowl with a dish, invert and remove.

Mix 1 cup (250 ml) of water and the remaining sugar in a saucepan and bring to a boil. Stir until the sugar dissolves. Add the cornstarch-water mixture and cook, stirring, until it thickens into a thin paste. Pour over the rice, sprinkle with the diced haw jelly, and serve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.