Recipe

Pace Con Queso Dip Recipe

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Ingredients

2 tb Sugar
Red & green candied cherries
1/2 lb Pitted dates; finely sliced
8 Whole dates; cut in half
1/4 c Lard
2 c Glutinous rice
20 Dried jujubes
2 tb Melted lard
1 c Canned red bean paste

Directions

Step #1 ---SYRUP------ 1/4 c Sugar 1 c ;cold water 1 ts Almond extract 1 tb Cornstarch; dissolve in 3 tb ;cold water "This dessert is known as eight-treasure or eight-precious or even eight-jewel pudding because in China the design on the top of it was made with 8 different kinds of dried & candied fruits or nuts -- such as dried lotus seeds, watermelon seeds, candied green or red plums, seeded dragon's eye nuts, dried jujubes, candied red or green cherries, preserved dates, candied orange peel, & blanched walnuts.
Step #2 The version described here is simply decorated with pitted dates, dried jujubes & candied cherries.
Step #3 " Prepare ahead: 1.
Step #4 In a large bowl, cover the rice with cold water and soak for 2 hrs.
Step #5 2.
Step #6 In a 12-inch wok or 10-inch skillet, melt the 1/4 c lard over moderate heat.
Step #7 Add the sliced dates & red-bean paste, & cook over low heat/flame, stirring frequently, for 20 mins, or until the mixture begins to come away from the sides of the pan.
Step #8 emove from the pan to a small bowl & cool to about room temp.
Step #9 3.
Step #10 mix the jujubes & 2 c cold water in a 2-quart saucepan.
Step #11 Over high heat, bring the water to a boil, covered, then reduce the heat to low & let simmer the jujubes, for about 10 mins.
Step #12 Drain the jujubes through a sieve, and, when they are cool enough to handle, cut them in half & remove & discard the pits.
Step #13 4.
Step #14 Have the rice, sugar, date & bean-paste mixture, jujubes, cherries, water, almond extract & cornstarch all within easy reach.
Step #15 To cook: 5.
Step #16 Pour enough boiling water into the lower part of a steamer to come within an inch of the cooking rack (or use a steamer substitute).
Step #17 Line the rack with a double layer of paper towels.
Step #18 Drain the rice & spread it evenly over the lined rack.
Step #19 Over high heat, bring the water in the steamer to a rolling boil, or until the rice is thoroughly cooked, cover the pan tightly & steam the rice for 30 mins, replenishing the water if it boils away.
Step #20 6.
Step #21 Transfer the rice to a bowl, & stir in theto it the 2 tbsps of sugar & 2 tbsps of melted lard.
Step #22 Spoon half the rice into a shallow heat-proof bowl (about 6 inches across & 3 inches deep).
Step #23 On top, place the red-bean-paste mixture, spreading it to within 1/2 inch of the sides of the bowl.
Step #24 Place the remaining rice over it, spreading it out evenly to the edges of the bowl & pressing down on it lightly with the palm of your hand.
Step #25 Put an inverted dinner plate over the top of the bowl, and, grasping the edges of both the plate & the bowl, turn them over together.
Step #26 Lift the bowl up carefully to unmold the pudding.
Step #27 7.
Step #28 Now decorate the sides & top of the pudding with the jujubes, halved dates & candied cherries.
Step #29 Any sort of design you devise would be proper.
Step #30 For instance, laid side by side, the bottom edge of the pudding may be decorated with a row of date halves spaced about an inch apart, the top edge rimmed with jujubes, & the top of the pudding ornamented with flowers & leaves made of cherries.
Step #31 8.
Step #32 When the decoration is complete, carefully spread a long piece of plastic wrap over it to hold the fruit in place, invert the bowl again & carefully set it over the top of the pudding.
Step #33 Grasping the edges of the bowl & plate together, turn the bowl over & remove the plate.
Step #34 Bring the water in the steamer to a boil again, place the bowl on the rack & cover the pan tightly.
Step #35 Steam the pudding for an hr, replenishing the water when it boils away.
Step #36 Have a kettle of boiling water handy.
Step #37 To Serve: 9.
Step #38 A few mins before the pudding is done, make the syrup by combining the 1/4 c of sugar with the c of water in a small saucepan & boiling it until the sugar dissolves.
Step #39 Add the almond extract, give the cornstarch mixture a quick stir this to remix it and sitr it into the syrup.
Step #40 Cook, stirring, for a few seconds until the syrup thickens slightly & becomes clear.
Step #41 Now remove the pudding from the steamer & place a circular serving plate over it.
Step #42 Grasping bowl & plate securely, turn them over.
Step #43 The pudding should slide out easily.
Step #44 Carefully peel off the plastic wrap.
Step #45 Pour the hot syrup over the pudding & serve at once.
Step #46 --.
Enjoy the PACE CON QUESO DIP recipe