Prep 15 mins
Cook 1 hr 10 mins
I'm posting this recipe for the Chinese/Vietnamese New Year Tag Game—February 2008 The recipe is from 'The Joy of Wokking" by Martin Yan. The pudding may be prepared ahead and refrigerated until it time to steam it. This dessert is often served at banquets in Northern China.
- 1 cup glutinous rice, rinsed and drained
- 1 cup water
- 4 teaspoons oil
- 2 tablespoons sugar
- 4 dates
- 2 tablespoons raisins
- 8 -10 lotus seeds (optional)
- 4 red cherries
- 4 green cherries
- 2⁄3 cup red bean paste
- 1 cup water
- 1⁄4 cup sugar
- cornstarch, solution
- 1 3⁄4 teaspoons cornstarch, mixed with
- 2 -3 teaspoons cold water
- Cook the rice in the water over high heat until is boils.
- Reduce heat to low, cover and simmer for 25 to 30 minutes.
- Fluff rice with a fork then add the oil and sugar, mixing well.
- The fruit should now be arranged around the bottom and sides of a greased 1 quart or 1 litre bowl in an attractive manner.
- Spread 1/3 of the cooked rice over the fruit and press lightly. This will be the 1st layer.
- Spread 1/3 cup of red bean paste over the rice.
- Continue, alternating layers and ending with rice.
- In a steamer, steam for 35 to 40 minutes over medium heat, adding water to steamer if necessary (may be steamed up to 1 hour).
- While the rice is steaming, combine the syrup ingredients in a saucepan.
- Cook over medium heat until thickened and keep warm.
- Unmold the pudding by inverting the bowl over a deep platter.
- Slice the pudding, pour the syrup over it and serve.