Eight Treasures Rice Pudding Recipe
Servings: 6
Ingredients
- 2 c. glutinous rice
- 3 c. water
- 1 Tbsp. veg. oil
- 1/4 c. sugar
- 1 c. lotus seed paste
- 3/8 ounce candied lotus seeds
- 6 x dry red dates soaked
- 4 x maraschino cherries halved
- 3 x dry apricots quartered
- 2 x candied kumquats sliced
- 2 Tbsp. dry cherries
- 2 Tbsp. raisins
- 1/2 c. water
- 1 Tbsp. lemon juice
- 1 c. sugar
- 2 tsp cornstarch dissolved in
- 1 Tbsp. water
Directions
- Combine rice and sufficient water to cover; soak 2 hrs. Drain. Combine rice and water in a pot; cook over medium-high heat till crater-like holes form. Reduce heat to low; cover and cook 15 to 20 min. Let cold. Combine cooked rice with veg. 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 create a pattern; add in rice to fill bowl. Place 1/2 c. 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 in puddings; steam 10 min. Invert bowl to unmold puddings on a serving plate.
- Combine syrup ingredients in a saucepan; bring to a boil. Cook till sugar dissolves. Add in cornstarch solution; cook, stirring, till sauce thickens. Pour sauce over puddings and serve.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 337g | |
| Recipe makes 6 servings | |
| Calories 532 | |
| Calories from Fat 25 | 5% |
| Total Fat 2.82g | 4% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 25mg | 1% |
| Potassium 485mg | 14% |
| Total Carbs 123.67g | 33% |
| Dietary Fiber 5.9g | 20% |
| Sugars 63.11g | 42% |
| Protein 5.97g | 10% |
