Eight Treasure Shanghai Rice Pudding Recipe

Name: Eight Treasure Shanghai Rice Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups glutenous rice, rinsed and drained; 2 cups water; 1/4 cup vegetable shortening or 1/4 cup lard, melted; 2 tablespoons sugar; Eight Treasure Garnish; 2 tablespoons sliced almonds; 6 red candied dates; 8 -10 canned whole lotus seeds (optional); candied red cherries; green glazed cherries; 2 tablespoons raisins; 4 candied kumquats (optional); 2/3 cup sweet red bean paste; Syrup; 3/4 cup water; 1/3 cup honey; 4 teaspoons triple sec or 4 teaspoons Grand Marnier; 2 teaspoons cornstarch, mixed with; 1 teaspoon water

Servings: persons

2 cups glutenous rice, rinsed and drained
2 cups water
1/4 cup vegetable shortening or 1/4 cup lard, melted
2 tablespoons sugar
Eight Treasure Garnish
2 tablespoons sliced almonds
6 red candied dates
8 -10 canned whole lotus seeds (optional)
candied red cherries
green glazed cherries
2 tablespoons raisins
4 candied kumquats (optional)
2/3 cup sweet red bean paste
Syrup
3/4 cup water
1/3 cup honey
4 teaspoons triple sec or 4 teaspoons Grand Marnier
2 teaspoons cornstarch, mixed with
1 teaspoon water

1
Boil rice and water on med heat.
2
Boil uncovered 10 minutes or until water evaporates and you see big holes.
3
Reduce heat, cover and simmer for 25-30 minutes.
4
Fluff rice then stir in melted shortening and sugar.
5
Set aside.
6
Generously grease 1 quart glass bowl.
7
Arrange almonds, dates, lotus seeds, red and green cherries, raisins and kumquats attractively over bottom of bowl.
8
Spread half the cooked rice over decoration.
9
Press down lightly.
10
Spread bean paste over rice for an even layer.
11
Cover with remaining rice, spreading evenly.
12
Cover bowl with small damp cloth.
13
Cooking:
14
Place covered bowl in steamer or on rack in wok.
15
Cover with a lid and steam over gently boiling water for one hour, replenishing water when necessary.
16
Meanwhile, place syrup over medium heat, swirling pan occasionally.
17
Continue to cook until syrup is reduced to 1/2 c, stirring constantly.
18
Keep warm.
19
Just before serving, add triple sec and mix well.
20
Cover mold with serving platter and invert, gently shaking to unmold.
21
Pour hot syrup over mold and serve hot.

476

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 cups glutenous rice, rinsed and drained, 2 cups water, 1/4 cup vegetable shortening or 1/4 cup lard, melted, 2 tablespoons sugar, and more.

Yes, Eight Treasure Shanghai Rice Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Eight Treasure Shanghai Rice Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions