Eight Treasure Shanghai Rice Pudding - cooking recipe

Ingredients

2 cups glutenous rice, rinsed and drained
2 cups water
1/4 cup vegetable shortening or 1/4 cup lard, melted
2 tablespoons sugar
Eight Treasure Garnish
2 tablespoons sliced almonds
6 red candied dates
8 -10 canned whole lotus seeds (optional)
candied red cherries
green glazed cherries
2 tablespoons raisins
4 candied kumquats (optional)
2/3 cup sweet red bean paste
Syrup
3/4 cup water
1/3 cup honey
4 teaspoons triple sec or 4 teaspoons Grand Marnier
2 teaspoons cornstarch, mixed with
1 teaspoon water

Preparation

Boil rice and water on med heat.
Boil uncovered 10 minutes or until water evaporates and you see big holes.
Reduce heat, cover and simmer for 25-30 minutes.
Fluff rice then stir in melted shortening and sugar.
Set aside.
Generously grease 1 quart glass bowl.
Arrange almonds, dates, lotus seeds, red and green cherries, raisins and kumquats attractively over bottom of bowl.
Spread half the cooked rice over decoration.
Press down lightly.
Spread bean paste over rice for an even layer.
Cover with remaining rice, spreading evenly.
Cover bowl with small damp cloth.
Cooking:
Place covered bowl in steamer or on rack in wok.
Cover with a lid and steam over gently boiling water for one hour, replenishing water when necessary.
Meanwhile, place syrup over medium heat, swirling pan occasionally.
Continue to cook until syrup is reduced to 1/2 c, stirring constantly.
Keep warm.
Just before serving, add triple sec and mix well.
Cover mold with serving platter and invert, gently shaking to unmold.
Pour hot syrup over mold and serve hot.