EIGHT-TREASURE PUDDINGS
Categories Fruit Rice Dessert Bake Lunar New Year Apricot Cherry Walnut Vegan Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Soy Free Kosher
Yield Makes 8 dessert servings
Number Of Ingredients 13
Steps:
- Rinse rice in a large sieve under cold running water until water runs clear, then drain. Combine rice, oil, and 2 cups cold water in cake pan.
- Put 1/2 inch of water in a 12-inch-wide pot or deep skillet. 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. Cover pot and steam over high heat, checking water level occasionally and adding more water if necessary, until rice is cooked, about 40 minutes. Carefully remove pan and cool to room temperature.
- 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. Stir in walnuts and simmer 1 minute. Immediately drain in a medium-mesh sieve set over a bowl, reserving syrup and fruit separately. Remove walnuts from fruit and set aside.
- Put oven rack in middle position and preheat oven to 350°F. 3Lightly oil custard cups and a 1/3-cup measure. 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. 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. 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. 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). Using a small piece of plastic wrap, press rice in cups to flatten surface. Discard wrap.
- Arrange cups in roasting pan. Oil a sheet of heavy-duty foil, then cover pan with foil (oiled side down) and seal tightly. Bake in a water bath 1 hour, then let stand, covered, 5 minutes. Run a knife around edge of each cup to loosen rice, then invert each pudding onto a dish. Drizzle with remaining fruit syrup.
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Julia Muller
[email protected]Yum!
Baddie Bie
[email protected]I've tried many eight treasure pudding recipes, but this one is by far the best. The pudding is creamy and flavorful, and the eight treasures add a wonderful texture and flavor contrast. I highly recommend this recipe.
Md sanour Hossain
[email protected]This pudding is so delicious and easy to make. I love that it's made with simple, wholesome ingredients.
Freida Pittman
[email protected]I made this recipe for a party and it was a huge success. Everyone loved it and asked for the recipe. I will definitely be making it again.
jesse rowe
[email protected]Meh.
MD Masud Chouduary
[email protected]This pudding was a disappointment. It was bland and lacked flavor. I would not recommend this recipe.
Video Event
[email protected]Not bad. Could be better with more nuts.
Kishan Dai
[email protected]This was my first time making eight treasure pudding and it was so much easier than I thought it would be. The instructions were clear and concise, and the pudding turned out perfectly. It was a big hit with my family and friends.
Ari Purifoy
[email protected]Followed the recipe exactly and it came out perfect. Will definitely be making this again!
Rasel Reza
[email protected]I've made this recipe several times now and it's always a hit. The pudding is rich and creamy, with a perfect balance of sweetness and spice. I love that it's also gluten-free, so I can enjoy it without feeling guilty.
John Phillips
[email protected]Easy to make and turned out great.
Naseema Khan
[email protected]This eight treasure pudding was a delight to make and even more delightful to eat! The flavors and textures were perfectly balanced, and the pudding had a lovely, smooth consistency. I would definitely recommend this recipe to anyone looking for a sp