Special Consideration

Child-friendly recipes

Food Category

Dessert recipes

Key Ingredient

Cuisine Category

Modern Australian recipes

Eight precious pudding recipe

Back to search results

Created by StockFood

Add a comment

Enlarge text

Rate this recipe

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

View conversion table

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, child-friendly recipes and our most popular hainanese chicken rice recipe.

Modern Australian Restaurants

Displaying 10 of 594 Modern Australian Restaurants.

	Restaurant	Book Online	Suburb
1.	Valentino's		Northbridge
2.	Smithfield Tavern		Smithfield
3.	Benny's Bar & Cafe		Fremantle
4.	Arch Rival		Palmerston
5.	Stirling Hotel		Stirling
6.	Mahogany Inn		Mahogany Creek
7.	Morning Star Estate		Mt Eliza
8.	Anise		City
9.	Artespresso		Kingston
10.	The Boat House by the Lake		Barton

View all Modern Australian restaurants | Start a new search

Comment on this recipe

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.

Your Cookbook

Featured Food & Recipes

POPULAR
NEWLY ADDED
TOP RATED

Hot Tips

Cooking dried beans or pulses

When cooking dried beans or pulses, don't add salt until they are tender. Salt toughens the skins and lengthens the cooking time.

Glossary

Molasses

A thick, dark, heavy syrup that is a by-product of sugar refining. Molasses has a slightly tart flavour that is favoured into the making of rich fruit cakes, gingerbread and treacle toffee.