Text 25072, 85 rader
Skriven 2012-05-20 11:33:00 av JIM WELLER (1:123/140)
Ärende: sweet 1
===============
For those of you who do like sweet things:

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Glutinous Rice With Red Bean Paste, Walnuts And Currants
 Categories: Chinese, Desserts, Rice, Fruit, Nuts
      Yield: 8 servings

      2 c  Glutinous rice
      2 tb Lard
      1 c  Red bean paste
      1 c  Chopped walnuts, almonds,
    Pecans, or a combination
    1/2 c  Currants or raisins
    Honey or maple syrup

  Based on Ba bao fan, or Eight Treasure Rice which pairs glutinous
  rice with red bean paste and an assortment of dried fruits and
  nuts—eight different kinds. Some translations of the dish call it a
  pudding, but I don't think that's accurate. During steaming the rice
  grows soft and sticky, but it does not break down into a starchy
  mass at all. It just happens to be a very sweet way to enjoy
  glutinous rice.

  In the traditional rendition, the rice takes the form of a dome.
  While it's raw, the rice is mixed with the lard, then steamed along
  with the red bean paste and the fruits and nuts. Traditionally, the
  fruits and nuts, which go along the bottom of a bowl, are bound with
  the rice and the red bean paste is carefully placed in the middle.
  When you invert the cooked rice onto a plate, the dome of rice has
  mosaic-like patterns. To top it all off, the whole concoction gets
  drenched in a sugar syrup.

  Why eight? Eight is a lucky number in Chinese culture. I never make
  it to eight different items. Besides the hassle, I don't even like
  some of the things that go in there, like maraschino cherries. I
  really just want to eat sticky rice and red bean paste, hence my own
  simplified version of it.

  Other possible additions to the rice: jujubes (Chinese dates),
  lychees, raisins, walnuts, sunflower seeds, watermelon seeds. I like
  to vary the type of honey that's drizzled onto the rice. The honey
  is more than enough sweet considering how much red bean paste goes
  in there too.

  While you can get away with trimming down on the sugar and the
  toppings, I do think that lard or some form of fat is necessary to
  the dish. Without lard, the rice just tastes like, well, rice. You
  don't need very much, about a teaspoon per serving, but the fat gives
  the dish its signature feel.

  The night before, soak the rice in a large bowl of water at room
  temperature. The rice should soak for at least 6 hours and can be
  left up in the water for up to 24 hours.

  The next day, drain and rinse the rinse. Melt lard in a large
  skillet over low heat. Add rice and stir to coat. Stir in chopped
  nuts and dried fruit.

  Divide half of rice evenly between eight 8-ounce ramekins. Divide red
  bean paste evenly between ramekins, scooping a small mound into
  center of rice, then top with remaining rice.

  Place all the bowls in a steamer. Steam over high heat for 25 to 35
  minutes, until the rice is just tender and cooked through.

  Serve immediately, drizzling with honey. Leftovers may be covered
  with plastic wrap and refrigerated for up to 3 days. Re-steam to
  warm through.

  Posted by: Chichi Wang
  From: Serious Eats

MMMMM

Cheers

YK Jim


... It tastes like second-time-around tea bags, NutraSweet and gummi bears

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 And Still Here. Join Us: www.DocsPl (1:123/140)