Pops Eight Treasure Rice Flambee And Grand Marnier Oranges Recipes

Steps:

• Start by combining 1 cup water with the sugar in a small saucepan. Turn the heat to medium and let it warm while the sugar dissolves.
• Pour half the sugar syrup into a blender with the frozen mangos and lime juice. Puree until totally smooth. Pour the mango mixture into the bottom quarter of some ice pop molds and freeze for 20 minutes.
• Add the other half of the syrup to the blender with the frozen strawberries and lemon juice. Puree until smooth and pour it into the molds to the halfway mark. Freeze for 20 minutes.
• Repeat with another layer of mango and strawberry. Freeze until solid.

Steps:

• Cut all dried fruit, except the raisins, into 1/3-inch dice. Place all fruit, including the raisins, in a large bowl. Reserve.
• Wash the glutinous rice 4 times in room-temperature water and drain well. Place in a cake pan. Add 2 1/2 cups cold water to the rice. Place the cake pan in a steamer, cover, and steam for 30 to 40 minutes, until the rice is cooked. It will acquire a glaze and be translucent. Turn off the heat. Scoop out the rice, add to the bowl of fruit, and mix well to combine all ingredients thoroughly.
• Coat a steamproof bowl, 1 1/2-quart size, with 1 1/2 teaspoons of peanut oil, making certain the bowl in well coated. Coat the hands as well, so the glutinous rice may be handled. Pick up half of the rice-fruit mixture, coat it with the remainder of the peanut oil, and pack it into the bowl, pressing it to the sides. Place the red bean paste in the center of the rice mixture and spread it a bit. Place the remainder of rice on top and press down gently.
• Place the bowl in a steamer, cover, and steam for 45 minutes. Turn off the heat. Remove the bowl and allow to cool for about 5 minutes. Pass a blunt dinner knife around the edge of the rice to loosen it. Place a serving plate, inverted, on top of the bowl, and upend it. The cake should slip out easily. Its fruit-dotted texture will glisten.
• Use a large spoon to divide among individual bowls. Because of its texture, the steamed glutinous rice is virtually impossible to slice as one might a cake. Often a sugar syrup is poured over Eight-Treasure Glutinous Rice Cake when served. It is not at all necessary, because the various fruits, their sugars concentrated from drying, and the red bean paste are sufficiently sweet.

Steps:

• Bring the cream to a bare simmer in a saucepan. Meanwhile, place chocolate in a bowl over a saucepan of simmering water. Pour the hot cream into the chocolate and stir or whisk until smooth and combined. Add the liqueur, to taste. Stir to combine and serve.

Steps:

• In a non-reactive saute pan, add juice and ginger and bring to a boil. Reduce by 50 percent. Add segments and Grand Marnier. Serve warm on top of steamed nian gao.

Steps:

• 1. Place a large pan, on medium heat, add butter, sugar and pinch of salt, and melt.
• 2. Add peaches and cook 3 minutes, stirring gently. Then add the raspberries and cook for 2 more minutes, then turn off heat. Remove the pan from the heat. Mix the grand mariner and rum together in a small glass, mix and add to the pan. Swirl the liquid in the pan and set on fire, allowing the flames to burn off.
• 3. Remove from heat and serve over vanilla bean ice cream. Enjoy!

Steps:

• In a bowl, dissolve the gelatin, Kool-Aid mix and sugar in boiling water. Stir in cold water. Pour into molds or paper cups; insert Popsicle sticks. Freeze until firm.