2000s Recipes + Menus
Eight-treasure Puddings
Serves8 (dessert)
- Active Time:1 hr
- Start to Finish:3 1/2 hr
February 2006
Unlike most Western rice puddings, these desserts are chewy rather than creamy, with a delightful surprise inside. Some Chinese versions can be heavy and overly sweet, but our variation is a nicely balanced finish to the meal.
- 2 1/4 cups Chinese or Japanese short-grain sticky (“sweet”) rice
- 1 teaspoon peanut or vegetable oil plus additional for greasing
- 3 1/2 cups cold water
- 1/2 cup Chinese rock sugar pieces
- 1/3 cup dried pitted Chinese jujubes, cut lengthwise into 1/4-inch-thick strips
- 8 pitted prunes, quartered (1/3 cup)
- 8 large dried apricots, cut into 1/4-inch-thick strips (1/3 cup)
- 3 tablespoons dried sour cherries
- 3 tablespoons diced (1/4 inch) candied orange peel
- 8 walnut halves
- 8 teaspoons canned sweet red beans or sweet red-bean paste (from a 14- to 16-oz can)
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Special equipment:
a 9-inch round cake pan (2 inches deep); 8 (6- to 8-oz) custard cups or heatproof bowls; a 17- by 12- by 2 1/2-inch roasting pan; heavy-duty foil
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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.
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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.
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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. Remove walnuts from fruit and set aside.
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Put oven rack in middle position and preheat oven to 350°F. Lightly 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. 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. 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.
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Arrange cups in roasting pan. Oil a sheet of heavy-duty foil, then cover pan with foil (oiled side down) and seal tightly. 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. Drizzle with remaining fruit syrup.
Cooks' note: To prepare a water bath for baking, put your filled pan in a larger pan and add enough boiling-hot water to reach halfway up the side of the smaller pan. 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.
- Keywords
- lillian chou,
- chinese,
- asian,
- dessert
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