Stir-Fried Blood Glutinous Rice

Name: Stir-Fried Blood Glutinous Rice
Prep time: 1 h 30 min
Cook time: 45 min
Total time: 2 h 15 min
Ingredients: 100 g Blood glutinous rice (main ingredient); 150 g White glutinous rice (main ingredient, paired with blood rice); 150 g Refined white sugar (seasoning); 10 g Dried green plum (garnish); 10 g Red and green melon strips (garnish); 15 g Honey dates (garnish); 15 g Dried longan flesh (garnish); 15 g Wet starch (for thickening); 100 g Cooked pork lard (75 g for stir-frying, 25 g for drizzling); a pinch Sweet osmanthus (for fragrance)

A traditional Jiangsu sweet made by steaming blood glutinous rice with white glutinous rice, then stir-frying with added ingredients. It features a vibrant color, delicate sweetness, and rich aroma.

2h 15m

Easy

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Ingredients

Blood glutinous rice (main ingredient) 100 g

White glutinous rice (main ingredient, paired with blood rice) 150 g

Refined white sugar (seasoning) 150 g

Dried green plum (garnish) 10 g

Red and green melon strips (garnish) 10 g

Honey dates (garnish) 15 g

Dried longan flesh (garnish) 15 g

Wet starch (for thickening) 15 g

Cooked pork lard (75 g for stir-frying, 25 g for drizzling) 100 g

Sweet osmanthus (for fragrance) a pinch

Instructions

Soaking and Steaming

Rinse the blood glutinous rice and white glutinous rice thoroughly, soak them in clean water for 1 to 2 hours, then transfer to a container, add about 50 g of water, and steam in a steamer for 30 minutes until cooked. Remove and let cool. Alternatively, place in a pot with an appropriate amount of water and cook into firm rice (the grains should be loose yet firm, never mushy), then remove and let cool.

Stir-Frying

Clean a wok and heat it over the fire, add 75 g of cooked pork lard, pour in about 50 g of boiling water, add the white sugar and let it dissolve, then add wet starch to create a thin slurry. Add the steamed blood glutinous rice and stir-fry thoroughly. Finally, add the dried green plums, red and green melon strips, honey dates, dried longan flesh, and sweet osmanthus, stir to combine evenly, drizzle with 25 g of cooked pork lard, and transfer to a serving dish.