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Eight-Treasure-Rice-Pudding

Eight Treasure Rice Pudding Chinese new year dish

Course Main Dish
Prep Time 1 hour
Total Time 1 hour
Servings 3 people

Ingredients

Ingredients

  • 1 handful sugar glazed cherries
  • 1 handful black raisins
  • 1 handful yellow raisins
  • 1 handful sugar lotus seeds available in Chinese supermarkets
  • 1 dried apricot
  • 2 cups round glutinous rice
  • 100 g red bean paste available in Chinese supermarkets

Seasonings

  • 1 tbsp sunflower oil
  • 1/4 tsp salt

Ingredients for sugar syrup

  • 1 tbsp sugar
  • 1 tbsp honey
  • 1/2 cup water
  • 2 tbsp potato starch water (1/2 tsp potato starch with 1 tbsp water, mix evenly)
  • 2 drops rose or any kind of flower essence **

Instructions

  1. Soak round glutinous rice in cold water for 1 hour at least. Cook it in a rice cooker or steamer. Mix the cooked rice with sunflower oil and salt when it’s still hot.
  2. Brush some oil on a medium size bowl and cut the sugar glazed cherry in half. Place the dried fruits and sugar glazed cherries as shown in the photos.
  3. Put half of the cooked glutinous rice in the bowl and press down a little bit then put 100g red bean paste in the middle.
  4. Use a little bit of glutinous rice to cover the red bean paste and place the sugar lotus seeds and sugar glazed cherries around the bowl.
  5. Put all of the glutinous rice in the bowl and press down. Steam for 30 minutes.
  6. Use a small pot to boil all the ingredients for the sugar syrup. Stir in potato starch water to thicken the syrup.
  7. Flip the rice pudding on a plate and brush sugar syrup on top. Ready to serve.

Recipe Notes

** In some traditional eight treasures rice pudding recipes, it says use “sweet-scented osmanthus sauce” but it’s very difficult to get in UK so I use rose essence to replace it.