Eight Treasures Rice Pudding

• 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

1. Cook rice with 1 cup water over high heat until boiling. Reduce heat to low; cover and simmer 25 to 30 minutes.
2. Fluff rice.
3. Add oil and sugar to cooked rice and mix well.
4. Arrange fruits artistically around bottom and sides of a greased 1-quart bowl.
5. Spread 1/3 of cooked rice over fruits and press lightly to form a layer.
6. Place 1/3 cup red bean paste on top of rice and spread evenly.
7. Then place another 1/3 of rice and remaining 1/3 cup red bean paste to form alternate layers.
8. Cover with remaining 1/3 of rice.
9. 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.
10. While rice is steaming, combine syrup mixture in a saucepan.
11. Cook over medium heat until thickened.
12. Keep warm.
13. To unmold, invert bowl of pudding over a deep platter.
14. Slice the pudding.
15. Pour the syrup over it and serve.

rice, water, oil, sugar, dates, raisins, lotus seeds, red cherries, green cherries, red bean paste

Taken from www.cookbooks.com/Recipe-Details.aspx?id=122267 (may not work)