Eight-Treasure Puddings

Eight-Treasure Puddings
Photo by Mikkel Vang

Ingredients

  • 3 ½ cups water
  • ½ cup Chinese rock sugar pieces
  • 8 pitted prunes (1/3 cup)
  • 1 17- by 12- by 2 1/2-inch roasting pan
  • 8 6- to 8-oz custard cups or heatproof bowls
  • heavy-duty foil
  • 1/3 cup dried pitted Chinese jujubes
  • + 8 more ingredients
    • 8 teaspoons canned sweet red beans or sweet red-bean paste (from a 14- to 16-oz can)
    • 8 walnut halves
    • 1 9-inch round cake pan (2 inches deep)
    • 2 ¼ cups Chinese or Japanese short-grain sticky ("sweet") rice
    • 3 tablespoons dried sour cherries
    • 1 teaspoon peanut or vegetable oil
    • 3 tablespoons candied orange peel
    • 8 large dried apricots (1/3 cup)

Rinse rice in a large sieve under cold running water until water runs clear, then drain. Combine rice, oil, and 2 cups cold water in cake pan. Put 1/2 inch of water in a 12-inch-wide pot or deep skillet. Set a metal rack (or a few metal cookie cutters) in bottom of pot, then set cake pan (with ri...

View full recipe at Epicurious

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