Name: Chinese Eight Jewel Coconut Rice Pudding with Orange Zest & Rose Water
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: Servings: 6
Ingredients: ¼ teaspoon salt; 1½ cups coconut milk (two 14 fluid-ounce cans); ¼ teaspoon ground saffron diluted in 1 tablespoon rose water; 1 orange, sliced and chilled; ½ cup milk; 3 eggs lightly beaten; Zest of 1 orange; 1 vanilla bean, split and scraped out, or ½ teaspoon vanilla extract; ¾ cup rice flour, sifted with ½ teaspoon baking powder; ½ cup sugar; ¾ cup sugar; ¼ cup orange juice

Preparation info

Servings:
6

Difficulty
Medium
Ready in
40 min

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

This Chinese rice pudding, popular for the New Year or Moon Dragon festival, is so named because it is traditionally made with eight preserved fruits. Classical recipes include sticky rice and red bean paste; my adaptation is based on using rice flour, rose water, and saffron, and omitting the paste.

Ingredients

3 eggs lightly beaten
½ cup milk
¾ cup sugar</

Method

Preheat oven to 400°F. Combine the eggs, milk, sugar, vanilla, orange zest, saffron, rose water, coconut milk and salt, and beat for one minute, until pale and creamy. Add the rice flour and baking powder mixture, and beat for 1 minute longer.
Prepare

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Chinese Eight Jewel Coconut Rice Pudding with Orange Zest & Rose Water

Ingredients

Method

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