Eight Treasures Rice Pudding - cooking recipe

Ingredients

1 c. glutinous rice, rinsed and drained
1 c. water
4 tsp. oil
2 Tbsp. sugar
4 dates
2 Tbsp. raisins
8 to 10 lotus seeds (optional)
4 red cherries
4 green cherries
2/3 c. red bean paste

Preparation

Cook rice with 1 cup water over high heat until boiling. Reduce heat to low; cover and simmer 25 to 30 minutes.
Fluff rice.
Add oil and sugar to cooked rice and mix well.
Arrange fruits artistically around bottom and sides of a greased 1-quart bowl.
Spread 1/3 of cooked rice over fruits and press lightly to form a layer.
Place 1/3 cup red bean paste on top of rice and spread evenly.
Then place another 1/3 of rice and remaining 1/3 cup red bean paste to form alternate layers.
Cover with remaining 1/3 of rice.
If you can, prepare this in advance and refrigerate. Steam for 35 to 40 minutes over medium heat for 1 hour. Replenish the water in the steamer if necessary.
While rice is steaming, combine syrup mixture in a saucepan.
Cook over medium heat until thickened.
Keep warm.
To unmold, invert bowl of pudding over a deep platter.
Slice the pudding.
Pour the syrup over it and serve.