6 to 8.
By Irene Kuo
This is a classic dessert, frequently served at formal dinners. It uses glutinous rice for a soft, creamy consistency, red bean paste for filling, and preserved or candied fruits for decoration. The rice is first boiled and then formed and steamed into a mound.
Rinse and drain the rice. Put it in a saucepan, add the water, and bring to a boil. Turn the heat very low, cover, and let it steam-cook for 30 minutes. In the meantime, soften the red bean paste by putting it into a glass in a pan of hot water for 30 minutes. When the rice has cooked, add the sugar and oil, stirring until well mixed.