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Eight precious pudding recipe

Created by StockFood

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Cuisine: Modern Australian
Serves 4

Ingredients

150g sticky rice
200g sugar
10g cooked lotus seeds
4 candied dates
2 green Chinese pickled plums, candied
4 pieces candied winter melon
2 tbsp raisins
10 peach kernels
4 dried longan fruits
1g watermelon seeds
1 - 2 tbsp cornflour, mixed with water
1 - 2 tbsp lard, or sesame oil

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Preparation

Wash the sticky rice in a sieve then put into a bowl and steam in a bamboo steamer for about 30 minutes. Take out and mix with 100 g sugar.

Finely dice the candied fruit and dried longan fruits.Wash the raisins, watermelon seeds, peach kernels and lotus seeds and mix with the diced fruit.

Grease four small moulds (or one large one) with lard or sesame oil. Distribute the mixed fruit evenly around the sides of the moulds, put the rice in the middle and press into the moulds so that they are filled evenly right to the edges. Place the moulds in the bamboo steaming basket and steam for a further 10-15 minutes, or until done. The turn out carefully onto plates.

Put the rest of the sugar into a frying pan with about 250 ml water and bring to the boil. Slowly add the mixed cornflour and boil until the syrup thickens. Pour over the puddings and serve.

Tip: Use peanuts instead of peach kernels if you wish.

If you enjoyed this Eight precious pudding recipe then browse more Modern Australian recipes, dessert recipes, stockfood recipes, child-friendly recipes and our most popular hainanese chicken rice recipe.

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10.	The Boat House by the Lake		Barton

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