Eight Treasure Rice Pudding

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

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 269 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 3

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

Step 4

Mix red bean paste and walnuts together in a bowl.

Step 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.

Step 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.