Ba Bao Fan (Eight Treasure Rice)

12 whole blanched lotus seeds
12 jujubes (dried Chinese dates)
20 fresh or canned gingko nuts, shelled
1 C glutinous rice
2 Tbsp sugar
2 Tbsp sugar
2 tsp oil
1 oz slab sugar
8 candied cherries
6 dried longans, pitted
4 almonds or walnuts
1 C red bean paste

Soak the lotus seeds and jujubes in bowls of cold water for 30 minutes, then drain. Remove the pits from the jujubes. If using fresh gingko nuts, blanch in a saucepan of boiling water for 5 minutes, then refresh in cold water and dry thoroughly.

Put the glutinous rice and 1 1/4 C water in a heavy bottomed saucepan and bring to a boil. Reduce the heat to low and simmer for 10-15 minutes. Stir in the sugar and oil.

Dissolve the slab sugar in 3/4 C water and bring to a boil. Add the lotus seeds, jujubes and gingko nuts and simmer for 1 hour or until the lotus seeds are soft. Drain, reserving the liquid.

Grease a 4 C flameproof bowl and decorate the bottom with the lotus seeds, jujubes, gingko nuts, cherries, longans and almonds. Smooth 2/3 of the rice over this to form a sheel on the surface of the bowl. Fill with the bean paste, cover with the remaining rice and smooth the surface.

Cover the rice with greased aluminum foil and put the bowl in a steamer. Cover and steam over simmering water in a wok for 1 - 1 1/2 hours, replenishing with boiling water during cooking.

Invert the pudding out onto a plate and pour the reserved sugar liquid over the top. Serve hot.