Black Glutinous Rice Eight-Treasure Rice Pudding

Black Glutinous Rice Eight-Treasure Rice Pudding

　　Ingredients:

　　　　500g black glutinous rice, 200g sweetened red bean paste, 50g candied fruits, 50g walnut kernels, 50g red dates, 50g lily bulbs, 50g coix seeds, 50g lotus seeds, 25g sesame seeds, 50g lotus root starch.

　　Seasonings:

　　　　Sugar and lard, to taste.

　　Preparation Method:

　　　　Steaming. Soak the lily bulbs, coix seeds, and lotus seeds separately in hot water; remove the pits from the red dates; chop the candied fruits and walnut kernels into small pieces. Wash and soak the glutinous rice until clean, then steam it. Mix the steamed rice with lard and sugar. Arrange the sweetened red bean paste, candied fruits, walnut kernels, lily bulbs, coix seeds, and lotus seeds at the bottom of small bowls, then spoon the glutinous rice mixture on top. Steam thoroughly. In a pot, bring water to a boil. In a large bowl, mix lotus root starch and sugar, dilute with a little water, then pour in boiling water to create a thick, pudding-like consistency. Turn the steamed eight-treasure rice pudding upside down into the large bowl, and sprinkle with roasted sesame seeds. Alternatively, you can skip the sugar syrup and simply pan-fry the pudding in oil.

　　Flavor Profile:

　　　　Soft, glutinous, sweet, and a nourishing delicacy.

　　Key Techniques:

　　　　The glutinous rice must be soaked “through the core” or it won’t cook fully; the lotus root starch should first be mixed and thinned with cold water.