Eight Treasure Puddings
(八寶飯)
Note:
- This is the Chinese version of the upside down
pudding/cake.
- I usually make a few, have one immediately, give some
away and freeze the rest to enjoy at a later stage.
Ingredients:
3/4 cup of glutinous rice
1/4 cup sweet red bean paste
10 canned lotus seeds
5 Chinese red dates
10 peanuts
10 longan or white raisins
15 brown raisins
Some candied lemon peel, chopped finely
Some candied orange peel, chopped finely
1 ½ tablespoon of lard or equivalent
 | Soak all the dry ingredients (red dates, peanuts,
longan, lemon and orange peels). |
| Soak the glutinous rice for at least 2 hours before
using. |
| Wash the glutinous rice thoroughly. |
| Place in a deep pot with equal quantity of cold water. |
| Bring it to the boil and cook for 3 minutes until the
water is absorbed. |
| Reduce the heat to low, cover pot with lid and cook
slowly for another 10 minutes. |
| Remove the cooked rice to a bowl and stir in the lard
or equivalent. |
| Grease the pudding bowl. |
| Line the bowl with a thin layer of the cooked
glutinous rice and arrange the 8 treasures using your own design like an
upside down pudding. |
| Cover the fruits and nuts with a layer of the
glutinous rice. |
| Spread on an even layer of the red bean paste. |
| Cover the red bean paste with the rest of the cooked
rice. |
| Steam the pudding for at least 2 hours. |
| Invert the steamed pudding onto the serving plate.
Just before serving, pour the loquat syrup over it. (Note: sugar syrup can
be used instead). |
