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Eight Treasures Rice Pudding




Source of Recipe


Internet


List of Ingredients




2 cups glutinous rice
3 cups water
1 tablespoon cooking oil
1/4 cup sugar
1 cup lotus seed paste
Candied fruits
12 g candied lotus seeds
6 dried red dates, soaked
4 maraschino cherries, halved
3 dried apricots, quartered
2 candied kumquats, sliced
2 tablespoons dried cherries
2 tablespoons raisins

Syrup

1/2 cup water
1 tablespoon lemon juice
1 cup sugar
2 teaspoons cornstarch, dissolved in 1 tablespoon water


Recipe



Combine rice and enough water to cover; soak 2 hours. Drain. Combine rice and water in a pot; cook over medium-high heat until crater-like holes form. Reduce heat to low; cover and cook 15 to 20 minutes. Let cool.

Combine cooked rice with cooking oil and sugar; stir to coat. Set aside.

Brush bottom and sides of two bowls with oil. Layer half of candied fruits on bottom of bowl to form a pattern; add rice to fill bowl. Place 1/2 cup lotus seed paste in the middle of the rice. Press down to pack rice and lotus seed paste. Repeat with remaining bowl, rice, and lotus seed paste.

Prepare a wok for steaming. Add puddings; steam 10 minutes. Invert bowl to unmold puddings on a serving plate.

Combine syrup ingredients in a saucepan; bring to a boil. Cook until sugar dissolves. Add cornstarch solution; cook, stirring, until sauce thickens. Pour sauce over puddings and serve.

Makes 4 to 6 servings