Steamed Pears with Sticky Rice

Rinse rice, millet, and mung beans in a fine wire-mesh strainer. Combine rice, millet, and mung beans in a large bowl, and add water to cover. Let soak, covered, at least 8 hours and up to 12 hours. Drain; set aside. Remove and discard pits from jujube dates. Chop pitted dates into small pieces.

Combine rice, millet, mung beans, chopped pitted dates, ghee, brown sugar, pumpkin seed kernels, sunflower seed kernels, and osmanthus flower in a large bowl; stir to combine. Set aside.

Cut off about 1/2 inch from the top of each pear, as if you are making a “cap” for the pear; reserve removed “caps.” Using a small spoon or melon baller, scoop out center of each pear, leaving about 1/2 inch of pear flesh around edges. Discard scooped-out pear flesh, or reserve for another use.

Stuff each pear with about 1/2 cup rice mixture, taking care not to pack them too tightly. Cover each pear with its “cap."

Place a steamer basket in a deep pot; add 1 cup water to pot. Bring water to a simmer over medium-high. Arrange pears, cap side up, in steamer basket, and cover. Cook until pears are tender and rice is cooked through, about 35 minutes, checking pears halfway through cooking time and adding more water if it has evaporated. Serve hot.