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Categories:Viewed: 52 - Published at: 8 years ago
Ingredients
- 1 cup glutinous rice, red or white, see note
- 2 tablespoons sugar
- 2 tablespoons peanut oil
- 1/2 cup sweetened red-bean paste, see note
- 1 cup Chinese preserved or candied fruits, such as lotus nuts, gingko nuts, lichees, loquat, preserved lemons, ginger, plums, dates, see note
- 1 cup water
- 1/4 cup sugar
- 1 teaspoon cornstarch
- Rind of 1 lemon, grated
Method
- Rinse the rice under running water, drain it and put it in a saucepan with one cup of cold water.
- Bring the water to a boil, cover the pot, lower heat and cook over very low heat for 30 minutes.
- Remove from the heat, add the sugar and oil and mix well.
- Grease a three- to four-cup mold or heat-proof bowl with a little oil or shortening.
- Cut the fruit in thin slices and press them onto the bottom and sides of the bowl in a decorative pattern.
- Spoon half the rice over the fruit and press down to make an even layer.
- Spread on a layer of bean paste.
- Spread the remaining rice over the paste and pack down.
- (The rice can be refrigerated 3 or 4 days if needed).
- When ready to cook, place the mold, covered with a lid or foil, in the top of a steamer and steam the mixture for one hour.
- Make a sauce by combining the water and sugar in a saucepan.
- Dissolve the cornstarch in one tablespoon of water and add to the sugar water.
- Stir over low heat until the mixture thickens slightly.
- Stir in the lemon rind.
- Unmold the rice pudding onto a platter and pour the sauce over the top.
