Eight Treasure Shanghai Rice Pudding

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READY IN: 2hrs 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Boil rice and water on med heat.
  • Boil uncovered 10 minutes or until water evaporates and you see big holes.
  • Reduce heat, cover and simmer for 25-30 minutes.
  • Fluff rice then stir in melted shortening and sugar.
  • Set aside.
  • Generously grease 1 quart glass bowl.
  • Arrange almonds, dates, lotus seeds, red and green cherries, raisins and kumquats attractively over bottom of bowl.
  • Spread half the cooked rice over decoration.
  • Press down lightly.
  • Spread bean paste over rice for an even layer.
  • Cover with remaining rice, spreading evenly.
  • Cover bowl with small damp cloth.
  • Cooking:
  • Place covered bowl in steamer or on rack in wok.
  • Cover with a lid and steam over gently boiling water for one hour, replenishing water when necessary.
  • Meanwhile, place syrup over medium heat, swirling pan occasionally.
  • Continue to cook until syrup is reduced to 1/2 c, stirring constantly.
  • Keep warm.
  • Just before serving, add triple sec and mix well.
  • Cover mold with serving platter and invert, gently shaking to unmold.
  • Pour hot syrup over mold and serve hot.
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