Original version from Barbara Chau, Livermore, CA.

                                                      Recipe by Barbara Chau
                                                                 443-4522 or
                                                                 455-1800
        EIGHT PRECIOUS PUDDING (Kanji omitted)

        1 1/2 C glutinous rice (sweet rice) washed
        2 1/2 C water
        2 tbsp lard
        2 tbap sugar
        1 C sweet red bean paste
        10 dates, cut in half                      -.
        1/3 C raisins
        10 red candied cherries, cut in half
        10 walnut halves                                  - --

        Sauce:
        1/3 C sugar
        1 tbsp cornstarch mix with 1 tbsp water
        1 C water             -

        1.  In a sauce pan, cook glutinous rice with w0ter (with lid on).
            When comes to a boil, open lid and turn heat to warm.    When water
            simmers dcwn, cover lid and simmer for 10 minutes.    Remove rice
            to a mixing bowl, mix in lard and sugar, mix well.
        2.  Grease a 6" - 8" bowl, arrange dates raisins, cherries and walnuts
            in pleasing patterns.   Spoon half of the rice On the bottom of the
            bowl and up around.   Then put in the sweet red bean paste in the
            center.  Cover with the remaining rice.
        3.  Steam the pudding over boiling water for at least two hours.
        4.  Prepare sauce at the last 15 minutes by boiling 1 C water, adding
            sugar and cornstarch paste.
        5.  Tranfer pudding onto a serving platter,  patterned side up.   Pour
            sauce over it and serve hot.


        (handwritten note)
	6. if you make ahead do not take out of dish.
	   resteam 15 min (1 - 2 day ahead OK)