This is a traditional delicacy from the Dai Clan of Xishuangbanna, Yunnan.
| Pineapple | 1 pc |
| Sticky rice | 2 cups |
| Dry dates | 15 pcs |
| Dry cranberries | 30 pcs |
| Unsalted butter | 20g |
| Red bean paste | 150g |
| Sugar | Optional |
Cook the sticky rice and dates with water in the rice cooker for 20 minuets.
At the meantime, lay down the pineapple and cut off the top to use as a lid for the pineapple bowl for later.
Scoop the pineapple layer by layer.
Take out the hard core and scoop all the pulp to make the pineapple like a bowl. Save the juice for later.
When the sticky rice is ready, put in the butter and sugar(if wanted) and mix.
Put in the dry cranberries and small pieces of the pineapple with juice, then mix them evenly.
Put some mixed sticky rice on the bottom of the pineapple bowl with a thickness of 2cm. Spread it out evenly.
Put some red bean paste on the sticky rice.
Repeat the same step until the pineapple bowl is filled up. There will be four rice layers and three red bean paste layers.
Use some dates for decoration.
Shake some shredded coconut stuffing on the top. Then enjoy!
You can also mold the sticky rice with a regular bowl like Chinese eight-treasure rice pudding.
Or serve in a big tray for a big party.
Little tips
Don’t forget that you can use the cut-out pineapple lid from earlier to cover the pineapple bowl just as it is a regular fruit. Supposedly, your guests will be surprised. Have fun with it.