Wash the rice 3 times until the water runs clear, fill with water, and leave to soak overnight.

The next morning, soak the dates and white lotus seeds in a bowl of boiling water for 20 minutes until softened.

Meanwhile, cook your soaked rice with 350 ml water in a rice cooker (you can steam another way if you prefer), then season with MSG, brown sugar and oil – mix until everything is incorporated.

Cut your dates and seeds in half.

For the 8 treasures, prepare your choice of steaming dish by coating it in a light layer of oil, add the dried fruits and nuts (decorate as you wish), then add half the cooked rice on top of the dried fruits and nuts, flatten the rice, add the red bean paste and the remaining rice.

Cover the dish with cling film and poke a few small holes (this allows the steam to escape).

Place a steaming rack in your wok, pour in 700 ml water and bring the water to a boil. Once it’s boiling, add your dish, reduce the heat to medium-low, and let the rice dish steam for 25 minutes.

Meanwhile, make your sugar syrup by adding sugar and water to a pot, bring to a boil on medium-high heat, once boiling lower the heat and let it simmer until the syrup has thickened.

Once the rice has cooled down slightly, flip the rice onto a plate and serve with syrup.