Directions
Step 1
Make the hibiscus rice: In a medium pot, stir collectively the rice, hibiscus, olive oil, salt, and 4½ cups of water. Carry to a boil over excessive warmth, then flip the warmth to low, cowl the pot tightly, and simmer gently till a lot of the liquid is absorbed and the rice is tender, 28–half-hour. Take away the pot from the warmth and put aside to relaxation, lined, for quarter-hour, then discard the hibiscus.
Step 2
Make the crimson bean filling: In a medium bowl, stir collectively the adzuki bean paste, butter, vanilla, five-spice powder, and salt till nicely mixed. Style and add extra salt if wanted. Put aside.
Step 3
Make the candied fruit: To a small pot, add the sugar and 1 cup of water and convey to a boil over excessive warmth. Flip the warmth to medium-low, add the mango and diverse dried fruits, and simmer gently till the fruit is tender and the liquid is syrupy, 8–10 minutes. Flip off the warmth and permit the fruit to chill within the syrup. Stir within the citric acid, if desired.
Step 4
Make the cake: Place a rack within the middle of the oven and preheat to 325°F. Grease an 8-inch spherical cake pan with vegetable oil.
Step 5
Utilizing a slotted spoon, take away the candied fruit from the syrup, letting extra syrup drip again into the pot (reserve the syrup). Prepare the fruit on the underside of the pan in an ornamental design, becoming the items collectively snugly. Spoon half of the rice on prime of the fruit, urgent it with calmly oiled fingertips so it sticks to the fruit and the edges of the pan. Spoon the crimson bean filling on prime of the rice, leaving a 1-inch-wide border across the edges. Clean the highest with a small offset spatula or knife. Add the remaining rice on prime and across the edges, sealing within the crimson bean filling. Clean the highest of the rice with the offset spatula, making use of stress to pack within the combination. Cowl the pan with aluminum foil or a lid.
Step 6
Place the lined cake pan in a pot or roasting pan giant sufficient to go away no less than a 1-inch clearance on all sides (reminiscent of a 9- by 13-inch pan). Fill the pot or pan with sufficient scorching water to come back midway up the edges of the cake pan. Bake till the cake appears to be like set, about half-hour.
Step 7
Permit the cake to chill utterly within the pan within the water bathtub, then refrigerate the cake within the pan for no less than 2 hours, or as much as 24.
Step 8
- To unmold the cake, run a butter knife across the edges, then invert onto a serving plate and slowly take away the pan. Brush the floor of the cake with 2 tablespoons of the reserved fruit syrup. (The cake might be wrapped tightly in plastic and saved within the fridge for as much as 3 days.)
Step 9
Sprinkle the cake with flaky sea salt, slice into wedges, and serve instantly.
-
Make the hibiscus rice: In a medium pot, stir collectively the rice, hibiscus, olive oil, salt, and 4½ cups of water. Carry to a boil over excessive warmth, then flip the warmth to low, cowl the pot tightly, and simmer gently till a lot of the liquid is absorbed and the rice is tender, 28–half-hour. Take away the pot from the warmth and put aside to relaxation, lined, for quarter-hour, then discard the hibiscus.
-
Make the crimson bean filling: In a medium bowl, stir collectively the adzuki bean paste, butter, vanilla, five-spice powder, and salt till nicely mixed. Style and add extra salt if wanted. Put aside.
-
Make the candied fruit: To a small pot, add the sugar and 1 cup of water and convey to a boil over excessive warmth. Flip the warmth to medium-low, add the mango and diverse dried fruits, and simmer gently till the fruit is tender and the liquid is syrupy, 8–10 minutes. Flip off the warmth and permit the fruit to chill within the syrup. Stir within the citric acid, if desired.
-
Make the cake: Place a rack within the middle of the oven and preheat to 325°F. Grease an 8-inch spherical cake pan with vegetable oil.
-
Utilizing a slotted spoon, take away the candied fruit from the syrup, letting extra syrup drip again into the pot (reserve the syrup). Prepare the fruit on the underside of the pan in an ornamental design, becoming the items collectively snugly. Spoon half of the rice on prime of the fruit, urgent it with calmly oiled fingertips so it sticks to the fruit and the edges of the pan. Spoon the crimson bean filling on prime of the rice, leaving a 1-inch-wide border across the edges. Clean the highest with a small offset spatula or knife. Add the remaining rice on prime and across the edges, sealing within the crimson bean filling. Clean the highest of the rice with the offset spatula, making use of stress to pack within the combination. Cowl the pan with aluminum foil or a lid.
-
Place the lined cake pan in a pot or roasting pan giant sufficient to go away no less than a 1-inch clearance on all sides (reminiscent of a 9- by 13-inch pan). Fill the pot or pan with sufficient scorching water to come back midway up the edges of the cake pan. Bake till the cake appears to be like set, about half-hour.
-
Permit the cake to chill utterly within the pan within the water bathtub, then refrigerate the cake within the pan for no less than 2 hours, or as much as 24.
-
- To unmold the cake, run a butter knife across the edges, then invert onto a serving plate and slowly take away the pan. Brush the floor of the cake with 2 tablespoons of the reserved fruit syrup. (The cake might be wrapped tightly in plastic and saved within the fridge for as much as 3 days.)
-
Sprinkle the cake with flaky sea salt, slice into wedges, and serve instantly.
