Thank you!

I think chili flakes will work well in the syrup. The syrup is fragrant and a bit earthy, and I think chili flakes will work well in it. Another thought is, replacing the syrup with honey + chili flakes. Honey with chili flakes is a classic combo that works well in dessert.

I don’t think you can directly sub brown rice in this recipe. Brown rice absorb way more water than glutinous rice, so you cannot just soak them and steam them without adding any water. I would use the regular rice cooking method (either in a rice cooker or on stovetop using a pot) and add the correct amount of water with the rest of the seasonings. You can always add the red bean paste and toppings once the rice is cooked. The texture of the dish will be very different if using non-glutinous rice.
Another idea – maybe you can try to use non glutinous black rice. It has a very nice texture and it is so delicious with the red bean paste. Again, you probably need to cook it using rice cooker or stovetop and add in the rest ingredients later.

P.S. love your recipes! Thanks for sharing them 🙂

You totally can! Just make sure not to add the syrup and store it separately.
You can heat it up by steaming before serving. (Don’t need to serve it hot, I really like it warm or just above room temperature)

Hi Joyce, you don’t need to let the rice sit before the second steam.

I am thoroughly enjoying your site Maggie! I’ve been making Chinese (and Indian) food for many years, and it’s delightful to find so many new recipes to try! I’ve already made many things from here! Your instructions are clear, and the recipes are interesting, authentic and delicious!

Happy New Year!