Eight Treasure Rice Pudding with Red Bean Paste and Dried Fruit

What you need

• 300 g (10 oz) glutinous rice
• 60 g (1/4 cup) sugar
• 40 g (1.5 oz) lard, melted; use neutral oil as a substitute
• 200 g (7 oz) sweet red bean paste
• 8 dried red dates (jujubes), pitted
• 30 g (1 oz) raisins
• 20 g (3/4 oz) dried longan
• 30 g (1 oz) walnut halves
• 15 g (1/2 oz) pine nuts

Method

Restated from the original video

1. 1

   Rinse the rice until the water runs nearly clear. Soak it in cold water for 2 hours, then drain.

2. 2

   Line a steamer basket with damp cheesecloth. Spread the rice in an even layer and steam over boiling water until tender and translucent, 25 min.

3. 3

   Meanwhile, soak the dates, raisins and longan in hot water for 10 min. Drain, and cut the dates in half.

4. 4

   Tip the hot rice into a bowl. Stir in the sugar and 30 g of the lard until the sugar dissolves.

5. 5

   Brush the inside of a 1.2 l heatproof bowl with the remaining lard.

6. 6

   Arrange the dates, raisins, longan, walnuts and pine nuts in a pattern over the bottom and lower sides of the bowl.

7. 7

   Spoon in half of the rice and press it gently into a flat layer without shifting the pattern.

8. 8

   Spread the red bean paste over the rice, leaving a 1.5 cm border around the edge.

9. 9

   Cover with the rest of the rice and press down firmly to compact it.

10. 10

    Steam the bowl over boiling water for 30 min, topping up the water if it runs low.

11. 11

    Rest for 5 min. Run a knife around the edge, set a plate on top and flip. Lift off the bowl. Serve warm, cut into wedges.

Imported from asiancookingmom.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.