Eight Treasure Rice Pudding
I found this recipe in the book I got from Martin Yan. He uses a wok, so if you don’t have one you’ll have to make do.
I don’t know why everyone’s taste turns to sweet during the holidays but it sure seems too.
This recipe makes four to six servings.
2 cups, glutinous rice, rinsed and drained
2 1/2 cups water
2 tablespoons sugar
2 teaspoons cooking oil
10 canned lotus seed (optional)
6 dried red dates
4 maraschino cherries, cut in half
3 dried apricots cut in quarters
2 candied kumquats, sliced
2 tablespoons dried cherries
2 tablespoons raisins
1/2 cup water
1 tablespoon lemon juice
1 cup sugar
2 teaspoons cornstarch dissolved in 1 tablespoon water
Directions: place rice and 2 1/2 cups water in aroma rice cooker. Cook until rice cooker indicates “keeps warm” then let stand, covered 5 minutes. Place rice in a bowl with sugar and oil, mix well.
Generously grease a 1-quart heatproof bowl. Arrange lotus seeds, red dates, maraschino cherries and dried apricots in a pattern over bottom of bowl.
Carefully spread 1/2 of rice over fruit arrangement. Press rice down gently. Spread lotus seed paste over rice; cover with remaining rice. Press rice down again gently; cover bowl with damp cloth or plastic wrap.
Set a steam rack in electric wok. Pour in water to level of rack, set electric wok to 475 degrees F. Cover and bring to boil. Place dish on rack over water, cover and steam. Add water as needed for steaming for 40 minutes.
Combine syrup ingredients in a small sauce pan. Bring to a boil over high heat. Add cornstarch solution and cook, stirring until sauce boils and thickens. Reduce to low and keep warm.
Remove pudding from wok, cover with dinner plate and invert. Gently shake to unmold. Pour hot syrup over pudding and serve hot.
It’s gooder ‘n syrup, Von.