Sweet Precious Nuts Rice

Featured in the Honolulu Star-Bulletin on January 27, 2010.



Sweet Precious Nuts Rice

  • 2 cups Chinese or Japanese sweet glutinous rice (mochi rice)
  • 2 cups water
  • 3 tablespoons sugar
  • 1 tablespoon vegetable oil
  • 1/2 cup seedless Chinese red dates (see note)
  • 1/2 cup lotus seeds (see note)
  • 1/2 cup raisins
  • 1/2 cup cooked gingko nuts (see note)
  • 1/4 cup candied red cherries, or candied red plums, or other candied fruit
  • 1/4 cup candied green cherries, or candied green plums, or other candied fruit
  • 1 cup tou sa (Chinese sweet bean paste) or tsubushian (Japanese unstrained red bean paste)


  1. Wash rice and soak in the water for 1 hour; cook in rice cooker until done, cool.
  2. Mix cooled rice with sugar; set aside.
  3. Brush the inside of a 10-inch heat-proof bowl with oil.
  4. Arrange the dates, lotus seeds, raisins, gingko nuts, red cherries, and green cherries in a decorative pattern on the inside of the bowl.
  5. Spread half of the rice on top the arranged fruits.
  6. Spread the tsubushian over the rice, then spread the remaining rice over the tsubushian.
  7. Steam rice pudding for about hour; cool for about 10 minutes.
  8. Invert bowl onto a serving plate; serve warm.

Makes 8 servings.

Note: Seedless Chinese red dates, lotus seeds, and gingko nuts can be found in Chinatown. Boil the dates in water until soft (about 10 minutes to 15 minutes); drain. Boil the lotus seeds in water until soft (about 10 to 20 minutes); drain. Canned gingko nuts work well in this recipe.

Approximate Nutrient Analysis per serving:
430 calories, 8 g fat, 1 g saturated fat, 0 mg cholesterol, 15 mg sodium, 87 g carbohydrate, 4 g fiber, 20 g sugar, 7 g protein


Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.