Having traveled in Asia quite a bit in our household we love having access to authentic Asian cooking provisions in Boulder. There is a funny little strip mall in which resides a small Asian market, an Indian shop and a Mexican bakery. I frequent the Asian shop for supplies, fresh produce or just to poke around. The owner makes fabulous Sesame Balls (large round balls with sweet sesame paste in the middle, deep fried with sesame seeds covering the outside; gluten free) and recently a Vietnamese New Year roll. It took me a long time to work up the courage to speak to the owner. She’s a bit abrupt and I felt like I might be infiltrating a cultural domain to haul my white girl self in there, unsure I was completely welcome.
Recipe

8 Precious Pudding
Ingredients
Ingredients for 8 Precious Pudding:
- 2 cups glutinous rice (unprepared)
- 2 ounces red dates (dried)
- ¼ cup sugar
- 2 tablespoons canola oil + extra to oil bowl
- 1 maraschino cherry
- 1 cup mixed , chopped candied or dried fruits (6 varieties for total volume of 1 cup)
- 1 cup red bean paste
Ingredients for Almond Syrup:
- 3 tablespoons sugar
- 1 teaspoon almond extract
- 1 tablespoon arrowroot starch (or corn starch)
Instructions
Instructions for 8 Precious Pudding:
- Place rice in a pan. Cover with water allowing ¾ inches of water above the top of the rice. Bring to a boil over medium-high heat then reduce to a simmer, allowing to cook uncovered for 30 minutes total. Add sugar and 2 tablespoons of oil; stir to combine and set aside. In parallel begin step 2….
- Place red dates in a steamer and steam for 20 minutes.
- While rice and dates are cooking, select a dome shaped heat-proof metal bowl about 8-9 inches in diameter. Oil the inside liberally. Place a maraschino cherry in the middle of the bowl bottom. Once dates are steamed, make a circle around the cherry with the dates. Follow this by making another ring with the mixed candied and/or dried fruits. All of this will become the top of the dessert when turned out so should be layering up the sides of the bowl not on top of each other so they will not show in the final dessert.
- Make a layer of prepared rice to cover but not disturb the design on the bottom of the bowl. The rice sticks together but is not ‘sticky’ so it is very easy to work with by hand. I suggest using your hands to create the first layer using ½ to 2/3 of the rice (to cover my design it took about 2/3 of the rice).
- Add the red bean paste in a layer covering the rice. Cover the bean paste with the remaining rice and push down to pack it densely.
- Place the entire bowl in a larger pot to steam. In my case the bowl was too large for my bamboo steamer so I placed it in a large Le Crueset Dutch oven with water on the bottom of the Dutch oven and it made a perfect steamer with the cover on. Steam for 1 hour.
- Removed from steamer. Run a pliable spatula around the inside edges to loosen the pudding. Place the serving tray right side up on the opening of the bowl and carefully turn it all over allowing the pudding to come out of the bowl onto the serving dish.
- Allow to cool to room temperature before slicing (suggest when slicing to wet a sharp knife to do so). Serve with Almond Syrup.
Instructions for Almond Syrup:
- Add 1 cup water and the sugar to a sauce pan and bring to a boil. Ensure all the sugar has melted.
- In a separate bowl mix the arrowroot and 2 tablespoons of water. Stir to dissolve.
- Add the almond extract to the sugar and water. Stir.
- Add the arrowroot and water. Continue stirring over low heat until the syrup becomes thicker and a bit opaque.
ping says
I swear you're more Chinese than I am. I wouldn't even dare try this … actually I never knew something like this even exists. I've always thought this 8 treasures thingy was a savoury dish. But I guess in different parts of Asia, there'll be different versions of this. I like this one tho. Looks seriously good. Very impressive indeed! So, here's wishing you a very happy Chinese New Year! ๐
Shari says
This looks amazing – amazing, amazing, amazing – you always do go above and beyond.
Kiri W. says
This looks wonderful – I recently was in China for my honeymoon, and loved the steamed desserts and jellies. Lotus seeds are a wonderful thing!
Julia says
You can find fresh lychees in Boulder when they are in season (don't remember when but I think maybe summer). Look for them at Vitamin Cottage and Whole Foods. They are lusciously unbelievably good fresh.
Burwell General Store says
Hahah!!! LOVE it! What an endeavor… it's always a pleasure to read your posts!
Christine's Pantry says
This looks so good. Nice photos.
Toni (Boulder Locavore) says
The Dusty Baker: You are too much! Thank you! I loved your swap post too.
Christine: Thank you!
Burwell General Store: Fortunately it was not the endeavor my Asian store owner would have me believe it was! Thanks for your kind words and for organizing this great effort every month.
Kiri: How fabulous! The desserts in Asia are often so different than those recreated here. Certainly this is an Americanized version (even 'Colorado'icized' version) but it's worth making. It's very unique and delicious.
Shari: Thank you!
Connie: I plucked up some nerve and now find the owner charming and a bit like a character from Seinfeld.
Sabrina: You probably have a chance to either find an authentically made version or a better number of authentic ingredients to make it due to your geography. Do let me know if you do!
Alex: Thank you!
Camilla: Isn't the horoscope part fun? I marvel at what seem like broad sweeping characterizations….and yet how true they are in most cases!
Sabrina Modelle says
Oh, I love Chinese New Year, and you know I love me some Asian markets. Toni, your story, as always, is fantastic. I have never had this pudding, but it sounds really delightful. Perhaps we'll have to try it during Lunar New Year. Thank you for sharing.
Barbara | Creative Culinary says
You did weave a bit far off center but that's the fun part of this…whatever inspires you!
What a great tribute to your personal history.
thedustybaker.com says
Toni you're KILLING ME THIS LOOKS SO GOOD! What a gorgeous dish and take on the swap. Breathtaking, really. I want to eat and drink and eat and drink again! And you are far braver than I in asserting your “I JUST WANT TO MAKE THIS DISH” insistence on getting as traditional ingredients as possible. I confess to being quite shy about that ๐ Lovely, lovely, lovely.