Eight-Treasure Rice Pudding

Here is a sticky, sweet end to a Chinese repast, and most of it can be prepared a few days ahead of time. Red-bean paste and candied fruits can be found in most Asian markets, or try the Asian-food aisle at a supermarket for lichees.

Ingredients

• 1 cup glutinous rice, red or white, see note
• 2 tablespoons sugar
• 2 tablespoons peanut oil
• ½ cup sweetened red-bean paste, see note
• 1 cup Chinese preserved or candied fruits, such as lotus nuts, gingko nuts, lichees, loquat, preserved lemons, ginger, plums, dates, see note

The sauce:

• 1 cup water
• ¼ cup sugar
• 1 teaspoon cornstarch
• Rind of 1 lemon, grated

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    559 calories; 9 grams fat; 1 gram saturated fat; 3 grams monounsaturated fat; 3 grams polyunsaturated fat; 114 grams carbohydrates; 4 grams dietary fiber; 66 grams sugars; 7 grams protein; 1342 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four to six servings

Preparation

1. Rinse the rice under running water, drain it and put it in a saucepan with one cup of cold water. Bring the water to a boil, cover the pot, lower heat and cook over very low heat for 30 minutes. Remove from the heat, add the sugar and oil and mix well.
2. Grease a three- to four-cup mold or heat-proof bowl with a little oil or shortening. Cut the fruit in thin slices and press them onto the bottom and sides of the bowl in a decorative pattern.
3. Spoon half the rice over the fruit and press down to make an even layer. Spread on a layer of bean paste. Spread the remaining rice over the paste and pack down. (The rice can be refrigerated 3 or 4 days if needed).
4. When ready to cook, place the mold, covered with a lid or foil, in the top of a steamer and steam the mixture for one hour.
5. Make a sauce by combining the water and sugar in a saucepan. Dissolve the cornstarch in one tablespoon of water and add to the sugar water. Stir over low heat until the mixture thickens slightly. Stir in the lemon rind.
6. Unmold the rice pudding onto a platter and pour the sauce over the top.

• All the ingredients in these recipes are available in Manhattan’s Chinatown. A good source for items like lotus leaves and red rice is the Chinese-American Trading Company at 91 Mulberry Street. Ingredients can also be ordered by mail from Kam Kuo Food Corporation, 7 Mott Street, New York, N.Y. 10013.

2 hours 10 minutes