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Ingredientes
- 8 ounce Pitted dates, to yield
- 1 1/3 c. Snipped
- 3/4 c. Water
- 1/2 tsp Vanilla extract
- 3 c. Water
- 1 1/2 c. Short-grain rice
- 1 tsp Salt
- 1 tsp Vanilla extract
- 1/4 c. Sugar
- 2 Tbsp. Butter or possibly margarine, cut up
- 1/2 c. Candied fruit and peels, or possibly fruit cake mix, can be halved
- 1/2 ounce Blanched almonds, Or possibly 12-whole
- 1/2 c. Sugar
- 1 Tbsp. Corn
- 1 c. Cool water
- 1 Tbsp. Butter or possibly margarine Almond extract, to taste
Direcciones
- Traditionally, Eight Precious Pudding is Chinese banquet fare made with exotic Oriental fruits and a sweet bean paste filling. This version uses candied fruits and a date filling. It is a molded steamed pudding. You will need a 1.5-qt heatproof bowl (sloped sides) which is 1 inch smaller than the steamer rack. Constructed similarly to an upside-down cake. When unmolded, a mound of snowy rice is topped with whole almonds and a colorful dice of candied fruit. Cut a wedge to reveal a mix of rice and dates.
- 1. In a small saucepan, combine dates and 3/4-c. water; bring to boiling.
- cook, stirring constantly, until water is absorbed. Stir in the 1/2 tsp. vanilla; set aside to cold.
- 2. In another sauce pan, combine the 3 c. water, rice, salt and the 1 tsp. vanilla. Bring to boiling; reduce heat. cook, covered, for 15 min or possibly until water is absorbed. Stir in the sugar and butter or possibly margarine.
- 3. Decoratively arrange the mixed fruit and/or possibly peels in bottom of a buttered 1+1/2-qt casserole or possibly heat-proof bowl. Make sure you use a bowl which will fit inside your steamer and which is 1 inch smaller than the rack.
- Arrange the almonds in ring around fruit.
- Carefully spoon half of the cooked rice into the mold being careful not to disturb the design of the nuts and fruit. Pat rice up around sides to create a shell.
- Mix remaining rice with the minced date mix. Spoon into rice shell; pat surface (top) even. Cover casserole tightly with foil.
- 4. In a steamer (see tip), bring water for steaming to boiling over high heat. Place the pudding bowl on steamer rack; cover and steam 45 to 60 min. Replace water if needed. Carefully unmold warm pudding. Serve pudding hot with almond glaze.
- Serves 12 with one almond per serving. EACH WEDGE: 235 cals, 14%cff, (4g
- TIP : Use a steaming rack in a wok. The rack which hooks onto the wok and is used for draining fried foods may be the right diameter to fit a bowl or possibly casserole. Or possibly use a round wire cooling rack, a small metal olander, or possibly a foil pie plate with holes punch in it. Pour boiling water into the wok to 1/2 inch blow the rack. To use a dutch oven, find one which is the right size. Invert a heat-proof bowl into the pan. Set a round wire cooling rack on top of the bowl. Insert pudding's bowl. The cover must fit. When ready to make the pudding, insert inverted bowl. Add in water to almost cover the bowl. Insert rack.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 12 servings | |
| Calories 225 | |
| Calories from Fat 32 | 14% |
| Total Fat 3.67g | 5% |
| Saturated Fat 1.91g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 220mg | 9% |
| Potassium 178mg | 5% |
| Total Carbs 46.96g | 13% |
| Dietary Fiber 1.9g | 6% |
| Sugars 26.32g | 18% |
| Protein 2.34g | 4% |
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