Probably the most impressive desert in terms of presentation, this sweet dish resembles a jewel-studded crown and is served traditionally at banquets or on holidays.

Makes: 10 to 12 servings    Cooking time: 1 1/2 hours

Ingredients:
2 cups sweet rice
10 preserved dragon eyes (or any preserved fruit)
6 preserved red dates
2 tablespoons raisins
2 pieces preserved candied kumquat, chopped
12 candied lotus seeds
1 maraschino cherry, halved
3 preserved green plums, cut in fourths
1/4 cup vegetable oil
1/2 cup sugar
1/2 can (10 oz.) red bean paste
1/4 cup sugar
1 cup cold water Cornstarch paste

Directions:
Soak rice in warm water for 2 hours or overnight; drain well.
To steam, line the inside of a steamer with wet cheesecloth. Place rice on cheesecloth, cover and steam over boiling water for 25 minutes.
Meanwhile, soak dragon eyes in warm water for 10 minutes; drain and cut into small pieces. Also soak dates in warm water for 10 minutes; drain and cut into fourths.
To assemble, line 2 small bowls (about 1 quart each) that are suitable for steaming with plastic wrap. Combine rice, oil, and sugar together. Evenly divide half the rice (reserving other half) between both bowls; press rice up the sides of bowl to line, forming a well in the center.
Mix reserved half of rice with raisins, kumquats, dragon eyes, and some of the lotus seeds. Spoon all but 1 cup rice mixture into each wel, still keeping a small well in the center. Fill each small well with half the bean paste, then cover entirely with remaining rice mixture.
Invert bowls on a plate and carefully remove (platic lining should remain in bowls). Arrange plums, dates, cherries, and remaining lotus seeds decoratively on mounds as illustrated. Carefully put plastic-lined bowls back onto rice mounds and turn right side up.
To steam again, place bowls on rack in steamer, cover, and steam over boiling water for about 1 hour.
Meanwhile, combine syrup ingredients in a saucepan. Bring to a boil and then thicken with 1 tablespoon cornstarch paste until the consistency of syrup is reached.
To serve, invert bowls on serving plate and remove plastic wrap. Pour syrup over mounds.

Notes
1. Plastic wrap is essential - it keeps the rice mixture from sticking to the bowls.
2. The rice should be very soft; the longer you steam it, the more flavorful it becomes.
3. The "eight treasures" can be varied according to your taste. Choose any preserved candy or fruit.