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RECIPE FOR "EIGHT PRECIOUS" RICE PUDDING (Pa Pao Fan)

2 cups glutinous rice

4 cups cold water

1 cup sugar

½ lb. Chinese dates (cooked for 30 mins and mashed)

2 ozs. dried red plums

2 ozs. dried green plur

2 ozs. candied lotus see

2 ozs. honey dates

2 ozs. chestnuts (cooked and shelled)

1 teaspoonful lard.

Method:

Wash the rice three or four times in cold water: Put the washed rice and 4 cups of cold water in a deep saucepan, then boil it for about 5 minutes, and allow to simmer for 20 minutes. Now add the sugar, and stir well.

Now line a 7-inch deep bowl with a piece of white paper cut into a round shape and smeared with lard on both sides. Place the red plums in the centre of the bowl: then around this, in order, arrange the green plums, the lotus seeds, the dates, and, on the outermost edge, the chestnuts. Now divide the rice into two equal portions: Place one portion over the dried fruit in the bowl. Cover this with a layer composed of the mashed dates, and, finally, place the other portion of rice on top of the dates. Place the bowl and its contents in a steamer, and steam for 20 minutes.

Turn out on to dish: remove the paper and pour the sauce over the pudding before serving.

For the sauce you need:

½ cup sugar

1 teaspoonful corn flour

1 cup cold water

Method:

Boil the water and sugar in a saucepan, then mix the corn flour with a little cold water and add it slowly to the syrup.