EIGHT TREASURE SHANGHAI RICE PUDDING

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Eight Treasure Shanghai Rice Pudding image

This is a recipe from one of my mother's old cookbooks. I haven't tried it yet, but it's full of all kinds of neat ingredients and it looks yummy!

Provided by Recipe Junkie

Categories     Dessert

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 17

2 cups glutenous rice, rinsed and drained
2 cups water
1/4 cup vegetable shortening or 1/4 cup lard, melted
2 tablespoons sugar
2 tablespoons sliced almonds
6 red candied dates
8 -10 canned whole lotus seeds (optional)
candied red cherries
green glazed cherries
2 tablespoons raisins
4 candied kumquats (optional)
2/3 cup sweet red bean paste
3/4 cup water
1/3 cup honey
4 teaspoons triple sec or 4 teaspoons Grand Marnier
2 teaspoons cornstarch, mixed with
1 teaspoon water

Steps:

  • Boil rice and water on med heat.
  • Boil uncovered 10 minutes or until water evaporates and you see big holes.
  • Reduce heat, cover and simmer for 25-30 minutes.
  • Fluff rice then stir in melted shortening and sugar.
  • Set aside.
  • Generously grease 1 quart glass bowl.
  • Arrange almonds, dates, lotus seeds, red and green cherries, raisins and kumquats attractively over bottom of bowl.
  • Spread half the cooked rice over decoration.
  • Press down lightly.
  • Spread bean paste over rice for an even layer.
  • Cover with remaining rice, spreading evenly.
  • Cover bowl with small damp cloth.
  • Cooking:.
  • Place covered bowl in steamer or on rack in wok.
  • Cover with a lid and steam over gently boiling water for one hour, replenishing water when necessary.
  • Meanwhile, place syrup over medium heat, swirling pan occasionally.
  • Continue to cook until syrup is reduced to 1/2 c, stirring constantly.
  • Keep warm.
  • Just before serving, add triple sec and mix well.
  • Cover mold with serving platter and invert, gently shaking to unmold.
  • Pour hot syrup over mold and serve hot.

Nutrition Facts : Calories 305.5, Fat 7.4, SaturatedFat 2, Sodium 3, Carbohydrate 56.3, Fiber 1, Sugar 16.3, Protein 3.6

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