Eight Treasure Rice Pudding
A traditional Eight Treasure rice pudding, often served during Lunar New Year, features a decorative arrangement of eight distinct dried and candied fruits.
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Instructions
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Start simmering water for steaming.
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Soak glutinous rice in cold water for at least 1 hour.
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Drain the soaked rice, steam it over simmering water for 30-45 minutes, then mix with sunflower oil and salt while hot.
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Oil a heat-proof bowl; halve sugar-glazed cherries, reserving some, then arrange remaining cherries and dried fruits decoratively in the bowl.
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Press half of the cooked rice over the fruit layer.
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Spoon red bean paste into the center and smooth it.
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Cover the paste with a small amount of rice, then arrange sugar lotus seeds and the reserved cherries around the edge.
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Add the remaining rice on top and press firmly.
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Place the assembled bowl in the steamer and steam for 30 minutes.
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While steaming, whisk starch water ingredients together in a small bowl.
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Combine syrup ingredients in a pot, bring to a boil, then add starch water and stir until thick.
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Remove the steamed pudding, let it rest for 10 minutes, then invert onto a plate and brush with the prepared syrup.