INGREDIENTS

INSTRUCTIONS

1. Wash raw rice. Soak overnight in water to cover. Then drain well.
2. Blanch walnuts. Grind walnuts and rice to a fine powder, either by hand
(with a mortar and pestle) or in a food mill.
3. Gradually stir the powder to a smooth paste with the second quantity of
water; then stir in the third quantity.
4. Strain mixture through a double thickness of cheesecloth into the top of
a double boiler. Gather together corners of the cheesecloth and squeeze
every possible drop of liquid into the pan. Add sugar and the fourth
quantity of water.
5. Bring remaining water to a boil in the lower half of the double boiler;
then reduce heat to medium. Cook walnut-rice mixture over it, stirring
constantly until it thickens (7 to 10 minutes). Serve hot, in small bowls.
NOTE: This mixture, also known as Flowing Walnut Pudding, may be reheated,
but only over extremely low heat to prevent burning. VARIATIONS:
1. For the rice, substitute 1/2 cup glutinous rice. Wash thoroughly; then
soak 10 minutes in water to cover. In step 3, use 1 cup of the rice-soaking
water to make the smooth paste.
2. Omit the rice. After grinding the walnuts, simmer them 30 minutes in
water to cover. (Omit step 3.) Strain the walnuts as in step 4; then add
the sugar and water. Pick up step 5, adding to the mixture 1/4 cup rice
flour.
3. In step 5, add to the walnut-rice mixture 12 Chinese red dates which
have been cooked in 1 to 2 cups boiling water until soft (about 20
minutes), then pureed through a fine sieve or ricer to remove the skins and
pits.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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