Ingredients

• 800 g glutinous rice
• 10 chestnuts
• 15 jujubes
• 2 tbsp pine nuts
• 1 cup brown sugar
• 4 tbsp sesame oil
• 3 tbsp soy sauce
• 1 tsp cinnamon powder
• 6 tbsp sugar
• 3 tbsp water
• 3 tbsp boiling water
• 1 tbsp starch syrup

Instructions

1. Wash the glutinous rice, soak it in water for at least 2 hours, then drain. Line a steamer with a wet cotton cloth and steam the rice for about 1 hour until very soft.
2. To make the caramel sauce, cook the sugar and water. When large bubbles form and the edges start to brown, lower the heat and cook until deep brown. Add the boiling water and mix in the starch syrup so it stays thin.
3. Peel the chestnuts completely and cut into 4 to 6 pieces. Remove the seeds from the jujubes and cut them into 3 to 4 pieces. Remove the pine nut tips.
4. While the steamed rice is hot, place it in a large bowl and mix in the brown sugar thoroughly, then add sesame oil, soy sauce, caramel sauce, and cinnamon powder in order and mix well. Add the jujubes and let it sit at room temperature for about 2 hours so the flavor absorbs.
5. Steam again in a steamer lined with a wet cotton cloth for about 40 minutes, then transfer to a bowl. Let it cool slightly before serving.