How to make rice pudding at home

Home-cooked recipe for eight-treasure rice 1

Ingredients: 50g barley rice, 50g white lentils, 50g lotus seed meat (heart removed), 20 red dates, walnut meat (fried) 50g, 50g longan meat, 25g sugared green plum, 500g glutinous rice, 100g white sugar.

Method:

1. Cook the first three flavors of soaked rice, soak the red dates, fry the walnut meat, and steam the glutinous rice until cooked.

2. Take a large bowl and coat it with lard. Place green plums, longan meat, dates, walnut meat, lotus seeds, white lentils, barley rice, and finally cooked glutinous rice on the bottom of the bowl.

3. Steam for 20 minutes in a steamer, put the rice in a large round plate, and add sugar and water to make the juice.

Homemade recipe for eight-treasure rice 2

Ingredients: 1 kilogram of white glutinous rice, 500 grams of red beans, 25 grams of longan meat, 5 grams of melon seeds, 40 grams of candied lotus seeds, 200 grams of candied fruits, 75 grams of candied dates, 5 grams of osmanthus, 1.25 kilograms of sugar, and 200 grams of lard.

Method:

1. Wash the glutinous rice, soak it in cold water for four to five hours, take it out and drain it, and put it into a basket lined with damp cloth. Do not cover it. Steam over high heat until steaming and when the rice turns jade color, sprinkle cold water all over to moisten the rice grains. Cover again and continue steaming for about 5 minutes. When steam comes out of the top of the steamer, pour the rice into the vat, add about 400 grams of sugar, lard and boiling water (about 400 grams) and mix.

2. Make bean paste filling from adzuki beans, white sugar (350g) and sweet-scented osmanthus; tear the longan meat into long strips; divide the candied lotus seeds into two parts; remove the cores of candied dates and chop them into puree, along with candied fruits and melon seeds. Kernel, divided into 30 portions each.

3. Then use 30 small bowls, smear lard in the bowl, place the above ingredients on the bottom of the bowl in a pattern, spread glutinous rice thinly on top, put bean paste filling in the middle, and then put Serve the glutinous rice evenly with the mouth of the bowl and smooth it out lightly. Then put it in a basket and steam it with boiling water over high heat until all the lard has penetrated into the rice and turns red (it takes about 1 hour). Take it out of the basket and cover it in a plate (if it is not to be eaten immediately, it can be steamed again after cooling) Serve. Three home-cooked recipes for eight-treasure rice

Ingredients: glutinous rice, red bean filling, preserved fruits, red dates, melon seeds, walnuts, ripe lotus seeds, raisins (the dosage is determined according to the actual situation).

Method:

1. Steam glutinous rice into glutinous rice.

2. Coat the bowl with salad oil or lard to prevent it from sticking. Place a lotus seed at the bottom of the bowl, place candied dates around it, and then put the preserved fruit, with the preserved fruit side facing down, and then place the other ingredients in sequence, paying attention to the color matching. Place it to the middle height of the bowl.

3. Spread the steamed glutinous rice on the bottom of the bowl, covering the placed ingredients. Add the red bean filling, then spread the split lotus seeds and red dates along the bowl; then spread the glutinous rice until it is flush with the mouth of the bowl, and press it tightly. Steam for 10 minutes, take out of the pot, cool for a while, and place on a plate. Four home-cooked recipes for eight-treasure rice

Ingredients: 10 grams of yam, 10 grams of coix seed, 10 grams of white lentils, 10 grams of lotus meat, 10 grams of longan, 10 red dates, 10 grams of chestnuts, 150 grams of glutinous rice, pork Appropriate amount of oil, water, sugar and fresh osmanthus.

Method:

1. Slice the yam and remove the shell from the longan.

2. Wash the yam slices, coix kernels, white lentils, lotus meat, longan meat, and red dates and steam them. Then wash and cook the chestnuts, peel out the chestnut flesh and cut into slices.

3. Wash the glutinous rice, add water and steam until cooked.

4. Spread lard in a large bowl, evenly spread yam slices, coix seeds, white lentils, lotus meat, longan meat, red dates, chestnut slices, etc. on the bottom of the bowl, and cover the glutinous rice on top.

5. Boil water, sugar and osmanthus into sugar-osmanthus water.

6. Put the large bowl into the basket, put it on the basket, steam over high heat for 20 minutes, take it out, place it in a disk, and pour in sugar and osmanthus water. Five home-cooked recipes for eight-treasure rice

Ingredients: 250 grams of glutinous rice, walnut kernels, dried melons, raisins, 15 grams each of hawthorn cake and green plums, 10 grams of sugar roses, 150 grams of white sugar, each of cooked lard and wet starch 25 grams, 5 grams each of sweet almonds and sesame seeds, 50 grams of lard.

Method:

1. Cut dried melons, green plums, and walnut kernels into small dices, and cut hawthorn cake and pork suet into strips;

2. 500 grams of water Bring to a boil, add 75 grams of white sugar and glutinous rice, simmer over low heat until the rice grains are no longer raw, simmer for a while, add 20 grams of cooked lard and mix well;

3. Spread cooked lard on the bottom of a large bowl. Arrange the suet sticks and hawthorn sticks in eight petals, place dried melons, walnut kernels, raisins, green plums, sweet almonds, sesame seeds, and sugar roses between the petals to form a pattern. Place the glutinous rice in and smooth it out, then steam for 40 minutes. Take it out and turn it over in a plate;

4. Add 100g of white sugar to 150g of water, bring to a boil and dissolve, 25g of wet starch to thicken the rice, pour it over the eight-treasure rice. Six home recipes for eight-treasure rice

Ingredients: bean paste, lotus seeds, red dates, raisins, chestnuts, glutinous rice, pork suet, and white sugar.

Method:

1. Soak the glutinous rice in water for 6 hours, wash it, take it out and drain it.

Line the steamer with a thin cloth, place the glutinous rice loosely into the steamer, and steam over high heat for 30 minutes to make medium-cooked glutinous rice.

2. Pour the glutinous rice into a larger container, add sugar and suet, mix well and set aside.

3. Remove the pain from the lotus seeds, wash them, and cook them for 30 minutes in advance until they are ripe. Soak the red dates in warm water for 30 minutes and remove the pits. Peel the chestnuts and leave the pulp.

4. Take a large open bowl and apply a layer of oil on the inner wall of the bowl (to prevent it from sticking to the bowl). Spread the processed lotus seeds, red date meat and raisins regularly on the bottom of the bowl.

5. Then add a layer of mixed glutinous rice and compact it. Add another layer of bean paste and compact. Then add a few chestnut meats, and finally add a layer of mixed glutinous rice, sealing it evenly with the edge of the bowl.

6. Put the large bowl of glutinous rice into the steamer and steam over high heat for 40 minutes. After it cools down slightly, first place it on a bowl with a large flat plate, then carefully turn it over and place the rice pudding upside down on the large flat plate.