Best 8 Eight Treasure Puddings Recipes

EIGHT TREASURE RICE PUDDING

Steps:

• Gather the ingredients.
• Place the glutinous rice in a non-reactive bowl and cover it with cold water. Let it soak for at least 1 hour.
• Drain the soaking water and place the rice in a steamer basket set over simmering water. Cover and steam for 30 to 45 minutes. While still hot, gently combine it with the sunflower oil and salt.
• Coat the inside of a heat-proof medium-sized bowl with oil. (Make sure this bowl will fit in the steamer basket.) Cut the sugar-glazed cherries in half and put some aside for later. Place the remaining sugar-glazed cherries along with the dried fruits in a decorative pattern in the bowl.
• Once the fruit is arranged, place half of the cooked rice in the bowl and press down gently.
• Spoon the red bean paste into the middle and smooth out the top.
• Use a little bit of glutinous rice to cover the red bean paste and place the sugar lotus seeds and remaining sugar-glazed cherries around the edge of the bowl.
• Evenly place the rest of the glutinous rice on top and press down.
• Place the bowl with the fruit and rice in the steamer basket set over simmering water and steam for 30 minutes, keeping an eye on the amount of water underneath the basket.
• Meanwhile, in a small bowl, mix the starch water ingredients, whisking vigorously until well combined.
• Place all the syrup ingredients in a small pot. Bring to a boil, and then add the starch water. Stir until thick.
• Remove the bowl from the steamer basket and let it rest for 10 minutes. Invert the bowl onto a plate and release the rice pudding. Brush the sugar syrup over the surface.

EIGHT-TREASURE PUDDINGS

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.

EIGHT TREASURE PORRIDGE DESSERT

Steps:

• Place red beans into a large container and cover with several inches of cool water; let stand 3 hours to overnight. Drain and rinse.
• Combine red beans and barley in a pot; add enough water to fill 1/2 the pot. Bring to a boil, reduce heat to low, cover pot, and simmer until beans and barley are tender, about 1 hour.
• Mix rice into bean-barley mixture; add more water if it has all been absorbed. Cook rice mixture for 20 minutes. Add mung beans; cook for 20 minutes.
• Mix oats, millet, and tapioca into rice mixture; cook, stirring every 5 minutes, until all the grains are softened, about 20 minutes. Add more water to reach desired thickness of porridge. Stir brown sugar and raisins into porridge; cook for 5 minutes more. Remove pot from heat, stirring occasionally to prevent sticking. Serve hot or chilled.

EIGHT TREASURE RICE PUDDING

Steps:

• Rinse and soak rice in a bowl of water for 50 minutes. Drain well and transfer rice to a rice cooker; add 2 cups water.
• Cook rice according to manufacturer's instructions, about 20 minutes. Transfer cooked rice to a large bowl and cool for 2 minutes. Stir in sugar and butter.
• Rinse and soak dates in a bowl of warm water for 30 minutes. Drain and slice dates in half and remove pits.
• Mix red bean paste and walnuts together in a bowl.
• Lightly oil a shallow bowl with vegetable oil. Place pineapple ring in the bottom and fill with pumpkin seeds and peanuts. Arrange dates and mandarin oranges around the pineapple ring, creating a sunshine pattern. Spoon 1/2 of the rice into the bowl and flatten. Spread red bean paste mixture evenly on top. Fill the bowl with the remaining rice and flatten.
• Place bowl in a steamer, cover, and steam over medium-high heat for 25 minutes. Remove from heat and cool for 5 minutes. Run a knife around the edge of the rice. Place a plate over the top, flip over, and remove bowl.

EIGHT-TREASURE RICE PUDDING

Steps:

• 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.

EIGHT-TREASURE RICE PUDDING

Steps:

• Soak the Glutinous Rice (1 cup) in cold water for at least 4 hours.
• Boil a pot of water and put the sticky rice in a steamer. Steam the rice over the boiled water for 20 minutes.
• When the rice is ready, add the Caster Sugar (to taste) and Lard (1 tablespoon).
• Mix them together carefully.
• Put half of the mixed sticky rice into a bowl.
• Add Red Bean Paste (to taste) on top.
• Put the rest of the rice on top of the paste and even it out.
• Add the Goji Berries (to taste), Almonds (to taste), Raisins (to taste), Pine Nuts (to taste), and Tutti Frutti Candy (to taste) on top to decorate the rice pudding.
• Serve and enjoy!

EIGHT TREASURES RICE PUDDING

Steps:

• Cook the rice in the water over high heat until is boils.
• Reduce heat to low, cover and simmer for 25 to 30 minutes.
• Fluff rice with a fork then add the oil and sugar, mixing well.
• The fruit should now be arranged around the bottom and sides of a greased 1 quart or 1 litre bowl in an attractive manner.
• Spread 1/3 of the cooked rice over the fruit and press lightly. This will be the 1st layer.
• Spread 1/3 cup of red bean paste over the rice.
• Continue, alternating layers and ending with rice.
• In a steamer, steam for 35 to 40 minutes over medium heat, adding water to steamer if necessary (may be steamed up to 1 hour).
• While the rice is steaming, combine the syrup ingredients in a saucepan.
• Cook over medium heat until thickened and keep warm.
• Unmold the pudding by inverting the bowl over a deep platter.
• Slice the pudding, pour the syrup over it and serve.

8 TREASURE RICE PUDDING

Steps:

• Combine first 5 ingredients; arrange half of fruit mixture in an 8-inch glass bowl coated with cooking spray. Sprinkle salt over rice, and toss to combine. Spread half of rice over fruit mixture, pressing firmly with a spatula to pack. Spread almond butter over rice; drizzle with 2 tablespoons syrup. Top with remaining fruit mixture. Spread remaining rice over fruit mixture, pressing firmly with a spatula to pack. Drizzle with remaining 2 tablespoons syrup.
• Open a small metal vegetable steamer; place steamer upside down in a large, deep wok. Add water; bring to a simmer. Wearing oven mitts, carefully place the bowl on top of inverted steamer. Cover and cook 5 minutes or until thoroughly heated. Wearing oven mitts, carefully remove bowl from wok. Place a plate upside down on top of bowl; invert pudding onto plate. Sprinkle with almonds.