CookEatShare is also available in English
Cerrar

Receta Pa Pao Fan (Eight Treasure Rice Pudding)

click to rate
0 votos | 1828 views
Raciónes: 8

Ingredientes

Cost per serving $0.85 view details

Direcciones

  1. "This dessert is known as eight-treasure or possibly eight-precious or possibly even eight-jewel pudding because in China the design on the top of it was made with 8 different kinds of dry and candied fruits or possibly nuts - such as dry lotus seeds, candied green or possibly red plums, seeded dragon's eye nuts, watermelon seeds, preserved dates, dry jujubes, candied orange peel, candied red or possibly green cherries, and blanched walnuts. The version described here is simply decorated with pitted dates, dry jujubes and candied cherries."
  2. Prepare ahead:
  3. 1. In a large bowl, cover the rice with cool water and soak for 2 hrs.
  4. 2. In a 12-inch wok or possibly 10-inch skillet, heat the 1/4 c. lard over moderate heat. Add in the minced dates and red-bean paste, and cook over low heat, stirring frequently, for 20 min, or possibly till the mix begins to come away from the sides of the pan. emove from the pan to a small bowl and cold to room temperature.
  5. 3. Combine the jujubes and 2 c. cool water in a 2-qt saucepan. Over high heat, bring the water to a boil, then reduce the heat to low and simmer the jujubes, covered, for about 10 min. Drain the jujubes through a sieve, and, when they are cold sufficient to handle, cut them in half and remove and throw away the pits.
  6. 4. Have the rice, date and bean-paste mix, jujubes, cherries, sugar, water, almond extract and cornstarch all within easy reach.
  7. To cook:
  8. 5. Pour sufficient boiling water into the lower part of a steamer to come within an inch of the cooking rack (or possibly use a steamer substitute). Line the rack with a double layer of paper towels. Drain the rice and spread it proportionately over the lined rack. Over high heat, bring the water in the steamer to a rolling boil, cover the pan tightly and steam the rice for 30 min, or possibly till the rice is thoroughly cooked, replenishing the water if it boils away.
  9. 6. Transfer the rice to a bowl, and stir into it the 2 Tbsp. of sugar and 2 Tbsp. of melted lard. Spoon half the rice into a shallow heat-proof bowl (about 6 inches across and 3 inches deep). On top, place the red-bean-paste mix, spreading it to within 1/2 inch of the sides of the bowl. Place the remaining rice over it, spreading it out proportionately to the edges of the bowl and pressing down on it lightly with the palm of your hand. Put an inverted dinner plate over the top of the bowl, and, grasping the edges of both the plate and the bowl, turn them over together. Lift the bowl up gently to unmold the pudding.
  10. 7. Now decorate the sides and top of the pudding with the jujubes, halved dates and candied cherries. Any sort of design you devise would be proper.
  11. For instance, the bottom edge of the pudding may be decorated with a row of date halves spaced about an inch apart, the top edge rimmed with jujubes, laid side by side, and the top of the pudding ornamented with flowers and leaves made of cherries.
  12. 8. When the decoration is complete, gently spread a long piece of plastic wrap over it to hold the fruit in place, invert the bowl again and carefully set it over the top of the pudding. Grasping the edges of the bowl and plate together, turn the bowl over and remove the plate. Bring the water in the steamer to a boil again, place the bowl on the rack and cover the pan tightly. Steam the pudding for an hour, replenishing the water when it boils away. Have a kettle of boiling water handy.
  13. To Serve:
  14. 9. A few min before the pudding is done, make the syrup by combining the 1/4 c. of sugar with the c. of water in a small saucepan and boiling it till the sugar dissolves. Add in the almond extract, give the cornstarch mix a quick stir to recombine it and sitr it into the syrup.
  15. Cook, stirring, for a few seconds till the syrup thickens slightly and becomes clear. Now remove the pudding from the steamer and place a circular serving plate over it. Grasping bowl and plate securely, turn them over.
  16. The pudding should slide out easily. Carefully peel off the plastic wrap.
  17. Pour the warm syrup over the pudding and serve at once.

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 194g
Recipe makes 8 servings
Calories 528  
Calories from Fat 90 17%
Total Fat 10.05g 13%
Saturated Fat 3.85g 15%
Trans Fat 0.0g  
Cholesterol 9mg 3%
Sodium 51mg 2%
Potassium 550mg 16%
Total Carbs 106.47g 28%
Dietary Fiber 6.9g 23%
Sugars 58.04g 39%
Protein 6.38g 10%
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment