Eight Treasure Rice Pudding recipe

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Ingredients

1 ⅔ cups glutinous rice
2 cups water
2 tablespoons white sugar
1 tablespoon butter
5 dates
¾ cup red bean paste
3 tablespoons toasted walnuts, finely chopped
½ teaspoon vegetable oil
1 pineapple ring
1 tablespoon toasted pumpkin seeds, finely chopped
1 tablespoon roasted peanuts, finely chopped
10 canned mandarin orange segments

Nutrition Info

268.5 calories
carbohydrate: 51.8 g
cholesterol: 3.8 mg
fat: 4.9 g
fiber: 3.1 g
protein: 5.1 g
saturatedFat: 1.4 g
servingSize: -
sodium: 24.8 mg
sugar: 8.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Rinse and soak rice in a bowl of water for 50 minutes. Drain well and transfer rice to a rice cooker, add 2 cups water.

  2. Cook rice according to manufacturer's instructions, about 20 minutes. Transfer cooked rice to a large bowl and cool for 2 minutes. Stir in sugar and butter.

  3. Rinse and soak dates in a bowl of warm water for 30 minutes. Drain and slice dates in half and remove pits.

  4. Mix red bean paste and walnuts together in a bowl.

  5. Lightly oil a shallow bowl with vegetable oil. Place pineapple ring in the bottom and fill with pumpkin seeds and peanuts. Arrange dates and mandarin oranges around the pineapple ring, creating a sunshine pattern. Spoon 1/2 of the rice into the bowl and flatten. Spread red bean paste mixture evenly on top. Fill the bowl with the remaining rice and flatten.

  6. Place bowl in a steamer, cover, and steam over medium-high heat for 25 minutes. Remove from heat and cool for 5 minutes. Run a knife around the edge of the rice. Place a plate over the top, flip over, and remove bowl.

Recipe Yield

8 servings

Recipe Note

Sticky rice is layered with pineapple, dates, toasted nuts, and bean paste in this traditional Chinese eight treasure rice pudding recipe.

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