1. Sticky Rice Cakes with Red Bean Paste
  2. Hsing-Ren-Tou-Fu (Almond Float)

These desserts could be served with any of the suggested menus. Eight Treasure Rice is a sweet steamed pudding, made of glutinous rice, which resembles a colourful Christmas pudding. It is served in China on special occasions, such as the New Year.

1. Sticky Rice Cakes with Red Bean Paste ()
    Materials:
    225 g (8 oz) flaked rice
    100 g (4 oz) plain flour
    5 tablespoons red bean paste
    150 ml (1/4 pint) vegetable oil
    2 tablespoons sugar
    Preparation time: 5 minutes
    Cooking time: 35-40 minutes
1. Place the flaked rice in a bowl with enough water to cover, place in a steamer and steam for about 30 minutes.

2. Remove the rice from the steamer, turn out and mix with the plain flour. Knead together to form a dough. Divide into about 14 even-sized pieces. Roll these into balls and then flatten them with the palm of your hand. Put about 2-3 teaspoons of red bean paste in the centre of the dough and then bring up the sides to completely enclose the red bean paste. Flatten again to about 2.5cm (1 inch) thick.

3. Heat the oil in a wok to 180 degree C (350 degree F) or until acube of bread browns in 30 seconds and then put the rice cakes into the oil. Fry gently for 3 minutes on each side or until golden brown, then lift out and drain on paper towels. Sprinkle with sugar and serve immediately.
2. Hsing-Ren-Tou-Fu (Almond Float) ()
    Materials:
    300 ml (1/2 pint) cold water
    2 packets unflavoured gelatin
    300 ml (1/2 pint) milk
    1 tabelspoon almond extract
    1 x 185 g (6 1/2 oz) can mandrin orange segments
    Syrup:
    100 g (4 oz) sugar
    500 ml (18 fl oz) cold water
    Preparation tim: 5 minutes, plus setting
    Cooking time: 15 minutes
1. In a large bowl, mix together 100 ml (3 1/2 fl oz) of the cold water and the gelatin and let it soften for about 5 minutes. Bring the remaining water to the boil in a small pan and then add the gelatin mixture. Stir over heat until it becomes clear, then stir in the milk and almond extract. Pour it all into a shallow dish and leave it to set in a cool place.

2. Make the syrup while the jelly is setting by combining the sugar and water in a small pan and bring it to the boil. Stir and mix well. Cool in the refrigerator. This sauce will be thin.

3. When set, cut the almond jelly into arrange on a dish. Decorate with the mandarin segments and serve with the syrup.


<>   Xiaoniu SuChu Hsu (¤p¤û) 1998    suchu@techart.nia.edu.tw