Food Blog:
Cook In.
Eat Out.
Miss Tenacity.
New Mexico.
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Wednesday, January 10
Precious in a Can
A little experiment last night, if you will.
After returning from a trip to China I had in my baggage a few tins of interesting foodstuffs, in the form of Eight Treasure Rice Pudding, also known as Eight Precious or even Eight Fortunes Rice.
The Chinese, they like their 8s, as you know.
Starting with sticky rice and then piling on the treasures from red bean paste to lard to dried fruits and nuts, the dish is a wonder of sugary chewiness.
But when you open the can, this is what you see:
Hmm. Now, the label does say that one should cook this thing for 20 minutes in boiling water BEFORE opening the can, but I just couldn't wait. So I put the open can in a pot of boiling water up to its sides, and then covered it and let it steam for a good while.
When I checked it out later, much of the insides had finally softened into a more edible presentation. Getting the whole thing out of the can in a pretty way was not to be accomplished, however. When completed, it should look like this:
I sliced mine to get a cross section, and this is what is in store for you in that mass-produced tin:
Finally, how did it taste? Well.... rich. Greasy, unfortunately. But sweet and the red bean paste filling was the best part. The rest I could leave (and in fact did after teasing out the yummy red beans).
Tinned pudding? No so much.Labels: "eight precious", "rice pudding"
Time posted: 08:06 [permalink]
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CONTACT ME: tenacity -at- gmail.com
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