Rice Pudding with Eight Treasures (Pa-Pao-Fan)

Place the bean in a pot and add enough water to cover it

Let it simmer for one day, then bring to a boil over low heat with a lid

Cook for about 1 1/2 hours, stirring occasionally

Do not drain

Strain the bean mixture along with its liquid and cook on high heat until it reaches a pudding-like consistency, stirring frequently

Add sugar and continue cooking, stirring for 10 to 15 minutes or until the mixture thickens

Add oil to the bean mixture, stirring constantly until well incorporated

Continue cooking and stirring until a custard-like texture is reached

Transfer the bean mixture to a bowl and reserve

In another pot, bring 4 cups of water to a boil

Add rice, reduce heat, and let it simmer covered, stirring occasionally, until all liquid is absorbed

Then add sugar and milk, stirring well

Cover and cook until thickened and almost dry

Butter a mold with 18 cm diameter and 7 cm height and refrigerate to set the fat

In the bottom of the mold, place half of the cooked rice; then cover the sides of the mold with the remaining rice, pressing firmly

Pour the bean pudding mixture into the center and top with the remaining rice, pressing down again to release easily

Cook in a water bath for 1 hour, covered

Remove from mold, garnish as desired

Prepare the sauce: mix together 2 cups of water, sugar, and butter or other type of fat in a pot

Bring to a boil, then dissolve cornstarch in 1/4 cup of water and add it to the mixture

Add lemon juice and cook, stirring constantly, until thickened

Pour over the pudding and serve

Yield: 8-10 servings.