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19 December 2012,05:20 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
1 hour 10 minutes

Preparation Method :

  • Wash rice and drain. Prepare fruit and nuts.
  • Place rice in a wok, add water and bring to the boil. Reduce heat, cover and cook over low heat for about 25 minutes or until dry and fluffy.
  • Cool slightly and add sugar and lard. Grease a heatproof bowl or dish generously with remaining melted lard. Allow to cool.
  • Arrange fruits and nuts in an attractive pattern over base and sides of bowl pressing lightly into the lard.
  • Carefully fill bowl with half the rice, pressing gently. Spread with a layer of bean paste, keeping within 3-4 cm of sides.
  • Add remaining rice and press down gently so the pudding will hold its shape when it is unmoulded.
  • Cover with greased foil and steam 1 hour. Remove bowl from steamer and invert pudding onto a serving plate.
  • Heat water, remaining sugar solves. Bring to the boil.
  • Add blended corn flour and water to boiling syrup and stir until thickened.
  • Pour sauce over pudding and serve hot or cold.


  • 750 grams uncooked long-grain rice
  • 500 gram assorted dried and glace fruits and nuts
  • 1½ liter water
  • 500 gram sugar
  • 10 tablespoon lard
  • 200 gram red bean paste
  • 500 ml water
  • 2 teaspoon almond essence
  • 2 tablespoon corn flour blended with
  • 5 tablespoon cold water

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