Sweet Rice Dome
1 hr 40 min.
- For the rice
- 1.333 cups Date (stoned and chopped)
- 1 cup canned red bean paste
- 2 ½ cups Glutinous rice
- 2 ½ cups cold water
- 3 tablespoons Lard (melted)
- 2 tablespoons sugar
- 2 tablespoons Angelica
- 2 tablespoons Candied cherry (chopped)
- ½ cup sliced almonds
- freshly grated ginger
For the rice: In a bowl, mix the chopped dates with the red bean paste.
Rinse the rice well then place in a medium sized pan and add the cold water.
Bring to the boil, then simmer for about 25 minutes. Stir in 2 tablespoons of lard and 2 tablespoons of sugar. Mix well.
Grease a 1.2 l | 2 pint heatproof bowl or pudding mould.
Stir the angelica, glace cherries and flaked almonds into the rice.
Place half of the rice mixture into the bowl, and then spoon the bean paste mixture onto the rice. Spread the rest of the rice mixture on top and press down flat with the palm of your hand.
Steam the pudding for at least 1 hour.
While the pudding is steaming make up the syrup. Combine the sugar and water in a small pan and boil until the sugar dissolves. Add the almond extract. Blend the cornflour and water and stir in to thicken the sauce.
When ready to serve, unmould the pudding carefully onto a serving dish. Pour the hot syrup over the top and garnish with slivers of crystallized ginger.