Eight Treasures Rice Pudding

Recipe Ingredients

2 cups	320g / 11oz	Glutinous rice
3 cups	711ml	Water
1 tablespoon	15ml	Cooking oil
1/4 cup	49g / 1.7oz	Sugar
1 cup	237ml	Lotus seed paste
		Candied Fruits
3/8 oz	10g	Candied lotus seeds
6		Dried red dates - soaked
4		Maraschino cherries - halved
3		Dried apricots - quartered
2		Candied kumquats - sliced
2 tablespoons	30ml	Dried cherries
2 tablespoons	30ml	Raisins
		Syrup
1/2 cup	118ml	Water
1 tablespoon	15ml	Lemon juice
1 cup	198g / 7oz	Sugar
2 teaspoons	10ml	Cornstarch - dissolved in
1 tablespoon	15ml	Water

Recipe Instructions

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.

This recipe yields 4 to 6 servings.

Source:
Yan Can Cook at http://www.asianconnections.com/yancancook/recipes/)

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