Chinese Eight Treasure Rice Pudding

Ingredients

For Step 1 & 2:

• 2 cups (320g, or 11 oz.) glutinous rice (sticky rice)
• 2 cups (400 cc) water
• 1 tablespoon lard (essential, do not substitute with other oils)
• 4 tablespoons sugar

The Eight Treasures:

• Lotus seeds
• Candied cherries
• Dried dates
• (Adjust quantities to preference)

For Step 3 - 6:

• 300g (10 oz.) red bean paste
• 3 tablespoons lard
• 1 cup (200 cc) water
• 6 tablespoons sugar
• 1/2 tablespoon cornstarch

Method

1. Prepare the Rice:
   • Wash and soak the glutinous rice for 5-6 hours. Drain and add the appropriate amount of water. Steam for 1 hour.
2. Mix Ingredients:
   • While the rice is hot, add sugar and lard. Mix thoroughly.
3. Prepare the Bean Paste:
   • Sieve the red bean paste, then add lard and sugar. Mix well.
4. Arrange the Fruits:
   • Chop the dried fruits. Coat a deep bowl with lard and arrange the fruits attractively at the bottom.
5. Assemble the Pudding:
   • Place a layer of rice in the bowl, add the bean filling in the center, and cover with the remaining rice. Steam again for 15 minutes.
6. Final Touch:
   • Place a plate over the bowl and invert it so the rice is now on the plate. Boil 6 tablespoons of sugar with 1 cup of water, thicken with cornstarch diluted in water, and pour over the pudding. Serve hot.

Cooking Time

• Total: 1 hour and 40 minutes

Nutritional Information

• Yield: 4 servings
• Each serving provides:
  • Calories: 756
  • Protein: 24.4g

Interesting Facts and Stats

• Historical Significance: The Eight Treasure Rice Pudding dates back to the Ming Dynasty (1368-1644) and was often served during festive occasions and banquets.
• Cultural Symbolism: Each of the eight treasures symbolizes good fortune, prosperity, and happiness in Chinese culture.
• Nutritional Value: Glutinous rice is rich in carbohydrates and provides a quick source of energy. The dried fruits and nuts add essential vitamins and minerals.

Sources

• China Highlights
• The Woks of Life

This traditional dessert not only delights the palate but also carries a deep cultural significance, making it a cherished part of Chinese culinary heritage.