Eight-Treasure Puddings

Name: Eight-Treasure Puddings
Cook time: 1 hr
Total time: 3 1/2 hr
Yield: Makes 8 dessert servings
Ingredients: 2 1/4 cups Chinese or Japanese short-grain sticky ("sweet") rice; 1 teaspoon peanut or vegetable oil plus additional for greasing; 3 1/2 cups cold water; 1/2 cup Chinese rock sugar pieces; 1/3 cup dried pitted Chinese jujubes, cut lengthwise into 1/4-inch-thick strips; 8 pitted prunes, quartered (1/3 cup); 8 large dried apricots, cut into 1/4-inch-thick strips (1/3 cup); 3 tablespoons dried sour cherries; 3 tablespoons diced (1/4 inch) candied orange peel; 8 walnut halves; 8 teaspoons canned sweet red beans or sweet red-bean paste (from a 14- to 16-oz can); a 9-inch round cake pan (2 inches deep); 8 (6- to 8-oz) custard cups or heatproof bowls; a 17- by 12- by 2 1/2-inch roasting pan; heavy-duty foil

January 31, 2006

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Eight-Treasure PuddingsMikkel Vang

Unlike most Western rice puddings, these desserts are chewy rather than creamy, with a delightful surprise inside. Some Chinese versions can be heavy and overly sweet, but our variation is a nicely balanced finish to the meal.

Cooks' note:

Puddings can be cooked (but not unmolded) 3 days ahead and cooled completely, uncovered, then chilled (chill remaining fruit syrup separately), covered with plastic wrap. Reheat puddings in a shallow roasting pan, covered with foil, in a preheated 400°F oven until centers are warm, about 15 minutes (or reheat in a microwave instead). Bring remaining fruit syrup to room temperature before serving.

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