Name: Eight Precious Pudding
Ingredients: 8 oz Pitted dates; to yield; 1 1/3 c Snipped; 3/4 c Water; 1/2 ts Vanilla extract; 3 c Water; 1 1/2 c Short-grain rice; 1 ts Salt; 1 ts Vanilla extract; 1/4 c Sugar; 2 tb Butter or margarine; cut up; 1/2 c Candied fruit and peels; or fruit cake mix, can be halved; 1/2 oz Blanched almonds; OR 12-whole; 1/2 c Sugar; 1 tb Corn; 1 c Cold water; 1 tb Butter or margarine; Almond extract; to taste

CATEGORY	CUISINE	TAG	YIELD
Fruits, Grains	Asian	*web/email, Asian cuisi, Desserts, Lowfat, Fruit	12	servings

INGREDIENTS

8	oz	Pitted dates; to yield
1 1/3	c	Snipped
3/4	c	Water
1/2	ts	Vanilla extract
3	c	Water
1 1/2	c	Short-grain rice
1	ts	Salt
1	ts	Vanilla extract
1/4	c	Sugar
2	tb	Butter or margarine; cut up
1/2	c	Candied fruit and peels; or fruit cake mix, can be halved
1/2	oz	Blanched almonds; OR 12-whole
1/2	c	Sugar
1	tb	Corn
1	c	Cold water
1	tb	Butter or margarine
		Almond extract; to taste

INSTRUCTIONS

DATE SAUCE
COOKED RICE
FRUIT
ALMOND GLAZE
Traditionally, Eight Precious Pudding is Chinese banquet fare made with
exotic Oriental fruits and a sweet bean paste filling. This version uses
candied fruits and a date filling. It is a molded steamed pudding. You will
need a 1.5-quart heatproof bowl (sloped sides) that is 1 inch smaller than
the steamer rack. Constructed similarly to an upside-down cake. When
unmolded, a mound of snowy rice is topped with whole almonds and a colorful
dice of candied fruit. Cut a wedge to reveal a mixture of rice and dates.
1. In a small saucepan, combine dates and 3/4-cup water; bring to boiling.
cook, stirring constantly, till water is absorbed. Stir in the 1/2 teaspoon
vanilla; set aside to cool.
2. In another sauce pan, combine the 3 cups water, rice, salt and the 1
teaspoon vanilla. Bring to boiling; reduce heat. cook, covered, for 15
minutes or till water is absorbed. Stir in the sugar and butter or
margarine.
3. Decoratively arrange the mixed fruit and/or peels in bottom of a
buttered 1+1/2-quart casserole or heat-proof bowl. Make sure you use a bowl
that will fit inside your steamer and that is 1 inch smaller than the rack.
Arrange the almonds in ring around fruit.
Carefully spoon half of the cooked rice into the mold being careful not to
disturb the design of the nuts and fruit. Pat rice up around sides to form
a shell.
Mix remaining rice with the chopped date mixture. Spoon into rice shell;
pat surface (top) even. Cover casserole tightly with foil.
4. In a steamer (see tip), bring water for steaming to boiling over high
heat. Place the pudding bowl on steamer rack; cover and steam 45 to 60
minutes. Replace water if needed. Carefully unmold hot pudding. Serve
pudding warm with almond glaze.
Serves 12 with one almond per serving. EACH WEDGE: 235 cals, 14%cff, (4g
fat), 50g carbs, (2g fiber), 2g protein; 216mg sodium
TIP : Use a steaming rack in a wok. The rack that hooks onto the wok and is
used for draining fried foods may be the right diameter to fit a bowl or
casserole. Or use a round wire cooling rack, a small metal olander, or a
foil pie plate with holes punch in it. Pour boiling water into the wok to
1/2 inch blow the rack. To use a dutch oven, find one that is the right
size. Invert a heat-proof bowl into the pan. Set a round wire cooling rack
on top of the bowl. Insert pudding's bowl. The cover must fit. When ready
to make the pudding, insert inverted bowl. Add water to almost cover the
bowl. Insert rack.
Recipe by: Cooking Chinese, Better Homes and Gardens (1983: Meredith)
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Feb 19,
1999, converted by MM_Buster v2.0l.

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