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 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 bowl's
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.
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