  |
        |
|
  |
 |
|
|
| 
|
Eight Treasure Rice
( )
200 g (7 oz) dates, stoned and chopped 1 x 255 g (8 oz) can red bean paste 450 g (1 lb) glutinous rice 600 ml (1 pint) cold water 40 g (1 1/2 oz) lard, melted 2 tablespoons sugar 2 tablespoons sugar 25 g (1 oz) angelica red and green glace cherries 2 oz flaked almonds Syrup: 100 g (4 oz) sugar 250 ml (8 fl oz) cold water 1 teaspoon almond essence 1 tablespoon cornflour 3 tablespoons water Preparation time: 15 minutes Cooking time: 1 hour 2. Rinse the rice, drain, then place in a 2 litre (3 1/2 pint) saucepan and add the cold water. Bring to the boil, then simmer for about 25 minutes. Stir in 2 tablespoons of lard and 2 tablespoons of sugar. Mix well. 3. Grease a 1.2 litre (2 pint) heatproof bowl and line it with three-quarters of the cooked rice. Spoon the bean paste mixture on to the rice and then place the remaining rice on top. Spread the rice evently and press down flat with the palm of your hand. Put a plate over the bowl and unmould the pudding carefully onto a serving dish. 4. Decorate the top of the pudding with the angelica, red and green glace cherries and flaked almonds in an attractive pattern. Cover the pudding with cling film then put the original bowl back over the pudding and turn it back into the bowl. remove the plate and cover the top with cling film. Steam the pudding for at least 1 hour. This pudding can be reheated. 5. While the pudding is steaming make up the syrup. Combine the sugar and water in a small pan and boil until the sugar dissolves. add the almond essence. Blend the cornflour and water and stir in to thicken the sauce.
6. When ready to serve, unmould the pudding carefully and peel off the
cling film. Pour the hot syrup over the top and serve at once.
|
 < |