Classic Eight Precious Pudding
|Red bean paste||1 Cup (16 tbs)|
|Dry fruit||1 Cup (16 tbs)|
|Nuts||1 Cup (16 tbs)|
|Glutinous rice||2 Cup (32 tbs)|
|Water||4 Cup (64 tbs)|
|Sugar||1 Cup (16 tbs)|
1. Prepare the red bean paste
2. Generously oil a heatproof bowl, about 8 to 9 inches in diameter. Arrange the fruit and nuts at the bottom in a decorative circular design. (This design may also extend up the sides of the bowl.)
3. Meanwhile wash glutinous rice to remove excess starch. Transfer to a heavy pan and add water. Bring to a boil over high heat; then cook, covered, 5 minutes. Reduce heat to low; cook, covered, 20 minutes more.
4. Add sugar and oil to rice, mixing well to blend. Spoon half the rice into the heatproof bowl, being careful not to disturb the fruit and nut pattern.
5. Spread red bean paste over rice. Then cover with remaining rice, leaving about 1-inch headroom at the top of the bowl. (Make sure the bean paste is completely covered with rice; otherwise it will run into the rest of the pudding and spoil its appearance.)
6. Cover the bowl with foil. Steam 45 minutes to 1 hour
7. Remove the bowl and place a large flat serving plate over the top. In one quick, decisive motion, invert the contents of bowl onto the plate so the pudding, with its fruit and nut pattern on top, is intact. (The edges of the pudding may be loosened with a spatula before the bowl is inverted.)