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Receta Eight Treasures Rice Pudding
by Global Cookbook

Eight Treasures Rice Pudding
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Ingredientes

  • 2 c. glutinous rice
  • 3 c. water
  • 1 Tbsp. veg. oil
  • 1/4 c. sugar
  • 1 c. lotus seed paste
  • 3/8 ounce candied lotus seeds
  • 6 x dry red dates soaked
  • 4 x maraschino cherries halved
  • 3 x dry apricots quartered
  • 2 x candied kumquats sliced
  • 2 Tbsp. dry cherries
  • 2 Tbsp. raisins
  • 1/2 c. water
  • 1 Tbsp. lemon juice
  • 1 c. sugar
  • 2 tsp cornstarch dissolved in
  • 1 Tbsp. water

Direcciones

  1. Combine rice and sufficient water to cover; soak 2 hrs. Drain. Combine rice and water in a pot; cook over medium-high heat till crater-like holes form. Reduce heat to low; cover and cook 15 to 20 min. Let cold. Combine cooked rice with veg. oil and sugar; stir to coat. Set aside.
  2. Brush bottom and sides of two bowls with oil. Layer half of candied fruits on bottom of bowl to create a pattern; add in rice to fill bowl. Place 1/2 c. lotus seed paste in the middle of the rice. Press down to pack rice and lotus seed paste. Repeat with remaining bowl, rice, and lotus seed paste.
  3. Prepare a wok for steaming. Add in puddings; steam 10 min. Invert bowl to unmold puddings on a serving plate.
  4. Combine syrup ingredients in a saucepan; bring to a boil. Cook till sugar dissolves. Add in cornstarch solution; cook, stirring, till sauce thickens. Pour sauce over puddings and serve.
  5. This recipe yields 4 to 6 servings.