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Eight Treasure Steamed Rice Pudding

4 Servings

Ingredients:

2 cups rice
3 cups water
1 Tbsp. vegetable oil
1/4 cup sugar
1 cup lotus seed paste
1/4 cup candied lotus seed
6 dried red dates, soaked
4 maraschino cherries, halved
3 dried apricots, quartered
2 candied kumquats, sliced
2 Tbsps. dried cherries
2 Tbsps. raisins
1/2 cup water
1 Tbsp. lemon juice
1 cup sugar

Cooking:

1. 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.

2. 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.

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

4. 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.

Adapted from Martin Yan’s Cooking at Home (Wan Li Book Co Ltd)
Copyright Yan Can Cook Group 2005