Eight-Treasure Puddings
Serves: 4
Ally Shanahan
1 January 1970
Based on User reviews:
59
Spice
54
Sweetness
61
Sourness
44
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Rinse rice in a large sieve under cold running water until water runs clear, then drain
2
Combine rice, oil, and 2 cups cold water in cake pan
3
Put 1/2 inch of water in a 12-inch-wide pot or deep skillet
4
Set a metal rack (or a few metal cookie cutters) in bottom of pot, then set cake pan (with rice) on rack and bring water to a boil
5
Cover pot and steam over high heat, checking water level occasionally and adding more water if necessary, until rice is cooked, about 40 minutes
6
Carefully remove pan and cool to room temperature
7
Meanwhile, bring remaining 1 1/2 cups cold water to a boil in a 2-quart heavy saucepan with rock sugar, jujubes, prunes, apricots, cherries, and orange peel, then reduce heat and simmer, covered, until fruit is very soft and liquid is reduced to 3/4 cup, about 45 minutes
8
Stir in walnuts and simmer 1 minute
9
Immediately drain in a medium-mesh sieve set over a bowl, reserving syrup and fruit separately
10
Remove walnuts from fruit and set aside
11
Put oven rack in middle position and preheat oven to 350°F
12
3Lightly oil custard cups and a 1/3-cup measure
13
Put 1 walnut half in bottom of each cup, then spoon 2 tablespoons mixed fruit (per cup) on top, spreading evenly around bottom of each cup
14
Drizzle 1 teaspoon reserved fruit syrup over fruit in each cup, then press 1/3 cup rice (per cup) on top of fruit with dampened fingertips
15
Using your fingertips or back of a small spoon, make a small indentation in rice and fill with 1 teaspoon red beans (per cup), leaving at least a 1/2-inch border of rice
16
Drizzle 1 teaspoon fruit syrup over each rice pudding, then cover with 2 tablespoons rice (dip measuring spoon in water before measuring rice to prevent sticking)
17
Using a small piece of plastic wrap, press rice in cups to flatten surface
18
Discard wrap
19
Arrange cups in roasting pan
20
Oil a sheet of heavy-duty foil, then cover pan with foil (oiled side down) and seal tightly
21
Bake in a water bath 1 hour, then let stand, covered, 5 minutes
22
Run a knife around edge of each cup to loosen rice, then invert each pudding onto a dish
23
Drizzle with remaining fruit syrup
24
Rinse rice in a large sieve under cold running water until water runs clear, then drain
25
Combine rice, oil, and 2 cups cold water in cake pan
26
Put 1/2 inch of water in a 12-inch-wide pot or deep skillet
27
Set a metal rack (or a few metal cookie cutters) in bottom of pot, then set cake pan (with rice) on rack and bring water to a boil
28
Cover pot and steam over high heat, checking water level occasionally and adding more water if necessary, until rice is cooked, about 40 minutes
29
Carefully remove pan and cool to room temperature
30
Meanwhile, bring remaining 1 1/2 cups cold water to a boil in a 2-quart heavy saucepan with rock sugar, jujubes, prunes, apricots, cherries, and orange peel, then reduce heat and simmer, covered, until fruit is very soft and liquid is reduced to 3/4 cup, about 45 minutes
31
Stir in walnuts and simmer 1 minute
32
Immediately drain in a medium-mesh sieve set over a bowl, reserving syrup and fruit separately
33
Remove walnuts from fruit and set aside
34
Put oven rack in middle position and preheat oven to 350°F
35
3Lightly oil custard cups and a 1/3-cup measure
36
Put 1 walnut half in bottom of each cup, then spoon 2 tablespoons mixed fruit (per cup) on top, spreading evenly around bottom of each cup
37
Drizzle 1 teaspoon reserved fruit syrup over fruit in each cup, then press 1/3 cup rice (per cup) on top of fruit with dampened fingertips
38
Using your fingertips or back of a small spoon, make a small indentation in rice and fill with 1 teaspoon red beans (per cup), leaving at least a 1/2-inch border of rice
39
Drizzle 1 teaspoon fruit syrup over each rice pudding, then cover with 2 tablespoons rice (dip measuring spoon in water before measuring rice to prevent sticking)
40
Using a small piece of plastic wrap, press rice in cups to flatten surface
41
Discard wrap
42
Arrange cups in roasting pan
43
Oil a sheet of heavy-duty foil, then cover pan with foil (oiled side down) and seal tightly
44
Bake in a water bath 1 hour, then let stand, covered, 5 minutes
45
Run a knife around edge of each cup to loosen rice, then invert each pudding onto a dish
46
Drizzle with remaining fruit syrup