Eight-Treasure Puddings

Name: Eight-Treasure Puddings
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Global
Ingredients: 3 Tbsps diced (1/4 inch) candied orange peel; 3 Tbsps dried sour cherries; 8 larges dried apricots, cut into 1/4-inch-thick strips (1/3 cup); 79 milliliters dried pitted Chinese jujubes, cut lengthwise into 1/4-inch-thick strips; 79 milliliters pitted prunes, quartered; 8 teaspoons canned sweet red beans or sweet red-bean paste (from a 14- to 16-oz can); 532 milliliters Chinese or Japanese short-grain sticky (sweet) rice; 118 milliliters Chinese rock sugar pieces; 1 teaspoon peanut or vegetable oil plus additional for greasing; 8 walnut halves; 828 milliliters cold water

Need a gluten free and vegan dessert? Eight-Treasure Puddings could be an excellent recipe to try. This recipe covers 10% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 5g of protein, 2g of fat, and a total of 367 calories. This recipe serves 8. From preparation to the plate, this recipe takes about 5 hours. Head to the store and pick up candied orange peel, jujubes, prunes, and a few other things to make it today.

Instructions

Rinse rice in a large sieve under cold running water until water runs clear, then drain.

Ingredients you will need

Water

Rice

Equipment you will use

Sieve

Combine rice, oil, and 2 cups cold water in cake pan.

Ingredients you will need

Water

Rice

Cooking Oil

Equipment you will use

Cake Form

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 rice) on rack and bring water to a boil. Cover pot and steam over high heat, checking water level occasionally and adding more water if necessary, until rice is cooked, about 40 minutes. Carefully remove pan and cool to room temperature.

Ingredients you will need

Water

Rice

Equipment you will use

Cookie Cutter

Cake Form

Pot

Meanwhile, bring remaining 1 1/2 cups cold water to a boil in a 2-quart heavy saucepan with rock sugar, jujubes, prunes, apricots, cherries, and orange peel, then reduce heat and simmer, covered, until fruit is very soft and liquid is reduced to 3/4 cup, about 45 minutes. Stir in walnuts and simmer 1 minute. Immediately drain in a medium-mesh sieve set over a bowl, reserving syrup and fruit separately.

Ingredients you will need

Orange Zest

Apricot

Cherries

Jujubes

Walnuts

Prunes

Fruit

Sugar

Syrup

Water

Equipment you will use

Sauce Pan

Sieve

Bowl

Remove walnuts from fruit and set aside.

Ingredients you will need

Walnuts

Fruit

Put oven rack in middle position and preheat oven to 350°F. 3Lightly oil custard cups and a 1/3-cup measure. Put 1 walnut half in bottom of each cup, then spoon 2 tablespoons mixed fruit (per cup) on top, spreading evenly around bottom of each cup.

Ingredients you will need

Mixed Fruit

Custard

Walnuts

Cooking Oil

Equipment you will use

Oven

Drizzle 1 teaspoon reserved fruit syrup over fruit in each cup, then press 1/3 cup rice (per cup) on top of fruit with dampened fingertips. Using your fingertips or back of a small spoon, make a small indentation in rice and fill with 1 teaspoon red beans (per cup), leaving at least a 1/2-inch border of rice.

Ingredients you will need

Red Kidney Beans

Fruit

Syrup

Rice

Drizzle 1 teaspoon fruit syrup over each rice pudding, then cover with 2 tablespoons rice (dip measuring spoon in water before measuring rice to prevent sticking). Using a small piece of plastic wrap, press rice in cups to flatten surface. Discard wrap.

Ingredients you will need

Fruit

Dip

Water

Rice

Wrap

Equipment you will use

Measuring Spoon

Plastic Wrap

Arrange cups in roasting pan. Oil a sheet of heavy-duty foil, then cover pan with foil (oiled side down) and seal tightly.

Ingredients you will need

Cooking Oil

Equipment you will use

Roasting Pan

Aluminum Foil

Bake in a water bath 1 hour, then let stand, covered, 5 minutes. Run a knife around edge of each cup to loosen rice, then invert each pudding onto a dish.

Ingredients you will need

Water

Rice

Equipment you will use

Oven

Knife

Drizzle with remaining fruit syrup.

Ingredients you will need

Fruit

Syrup

Puddings can be cooked (but not unmolded) 3 days ahead and cooled completely, uncovered, then chilled (chill remaining fruit syrup separately), covered with plastic wrap. Reheat puddings in a shallow roasting pan, covered with foil, in a preheated 400°F oven until centers are warm, about 15 minutes (or reheat in a microwave instead). Bring remaining fruit syrup to room temperature before serving.

Ingredients you will need

Fruit

Syrup

Wrap

Equipment you will use

Plastic Wrap

Roasting Pan

Microwave