糯 米 製 作 甜 食 ﹐ 除 水 粽 ﹑ 豆 沙 油 角 等 外 ﹐還 有 可 口 的 八 寶 甜 糯 米 飯 。 

     這 種 甜 糯 米 飯 ﹐ 常 在 南 方 各 省 的 年 夜 飯 中 上 席 。 而 粵 席 的 團 年 飯 中﹐ 尚 沒 有 見 過 。 但 甜 軟 而 配有 蓮 子 ﹑ 紅 棗 ﹑ 杏 脯 ﹑ 葡 萄 乾 ﹐ 還 有 櫻 桃 乾 的糯 米 飯 ，红 绿 白 各 色 相 间，看 上 一 眼 便 不 由 得 让 人 食 欲 大 振 了 。 一 羹 羹 的 吃 來 ﹐ 着 实 愜 意 極 了。 

     逢 年 节 时 分，往 往 又 因 席 上 的 火 膧 燉 翅 ﹑ 蟹 粉 獅 子 頭 ﹑ 龍井 蝦 仁 ﹑ 發 財 好 市 （ 這 是 粵 菜 ﹐ 取 好 意 頭 也 ）﹑ 鐵 板 鰣 魚 等 吃 得 飽 飽 ﹐ 想 多 吃 兩 三 匙 的 八 寶 糯 米 飯 ﹐ 腸 胃 也 響 起 拒 絕 訊 號 了 。 只 好 離 席 時向 大 師 傅 請 其 傳 授 製 法 ﹕ 

     八 寶 ﹐ 是 乾 果 或 罐 製 品 ﹐ 除 上 述 說 過 的 杏 脯﹑ 紅 棗 等 之 外 亦 可 就 近 取 材 ﹐ 用 鳳 梨 ﹑ 糖 金 桔﹑ 蜜 桃 亦 未 嘗 不 可 。 主 要 材 料 是 糯 米 ﹐ 先 浸 水三 小 時 然 後 瀝 乾 水 份 。 改 注 適 量 的 水 ﹐ 不 可 過多 ﹐ 至 變 成 爛 飯 ﹐ 煮 焗 至 夠 身 。 乾 果 先 浸 軟 ﹐去 核 。 取 出 糯 米 飯 ﹐ 拌 入 適 量 的 糖 與 油 。 塗 少量 油 在 碗 底 及 周 圍 ﹐ 八 寶 料 分 砌 碗 底 。 加 入 糯米 飯 ﹐ 中 央 填 進 蓮 蓉 並 壓 實 。 隔 水 蒸 七 分 鐘 ﹐取 出 覆 入 碟 上 ﹐ 便 成 顏 色 繽 紛 的 八 寶 糯 米 飯 了。