Eight Precious Rice Pudding
|Mixed dried fruits||10|
|Glutinous rice||1 Cup (16 tbs)|
|Cold water||1 Cup (16 tbs)|
|Peanut oil||2 Tablespoon|
|Canned sweet red bean paste||2⁄3 Cup (10.67 tbs)|
|Water||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Almond extract||2 Teaspoon|
|Tapioca starch||2 Teaspoon, dissolved|
Cook the red dates in 1/2 cup water over low heat for 30 minutes.
When soft, cut the dates in halves and set aside.
Wash the glutinous rice and drain.
Place the rice in a saucepan, add 1 cup of water and bring to a boil.
Cover and simmer for about 15 minutes.
Mix the warm rice with sugar and oil.
Spread a large piece of clear plastic wrap on the bottom of a shallow bowl (about 3 cups capacity).
Take 2/3 of the cooked rice and line the bottom and the sides of the bowl on top of the plastic wrap.
Spread the red bean paste in a layer over the rice.
Cover the red bean paste with the remaining rice.
To decorate, invert the rice pudding onto a plate and make a design with the dates and mixed fruit.
Carefully cover the pudding with the same plastic wrap and then the bowl, and flip back into the bowl.
Steam the rice pudding over a moderate heat for at least 1 hour.
Invert the pudding onto a plate.
Make the sauce by combining the water, sugar, and almond extract in a small saucepan.
Bring to a boil.
Stir in the tapioca starch and water mixture to thicken.
Pour the sauce over the pudding and serve hot.