|Alternative names||Pineapple rice|
|Place of origin||China ,Thailand|
|Region or state||Yunnan ,United States|
|Created by||Dai people|
|Main ingredients||Glutinous rice (purple and/or white), pineapple, raisins, almonds, coconut milk, rock sugar, salt|
The rice (usually a mix of purple and white) is soaked overnight, then steamed for around an hour. A ripe pineapple is hollowed out by slicing the top off and removing the flesh or by cutting it lengthwise in two halves, the flesh is cut in small cubes.
The steamed glutinous rice then is mixed with the removed pineapple flesh, raisins, rock sugar, dash of salt, coconut milk and sliced almonds, filled back in the hollow pineapple, and steamed for another 20 minutes. Boluofan is a sweet staple, perfect as a side dish for hot and spicy Yunnan food and also goes well with Sichuan dishes.
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