Aroma YW-168 Instructions & Recipes page 42

1. Place rice and 2-1/2 cups water in an Aroma rice cooker. Cook until rice cooker
indicates done, then let stand, covered, for 5 minutes. Place rice in a bowl with
sugar and oil; mix well.
2. Generously grease a 1-quart heatproof bowl. Arrange lotus seeds, red dates,
maraschino cherries, dried apricots, kumquats, dried cherries and raisins in a
pattern over bottom of bowl. Carefully spread one-half of rice over fruit
arrangement. Press rice down gently. Spread lotus seed paste over rice; cover
with remaining rice; Press rice down again gently. Cover bowl with a damp
cloth or plastic wrap.
3. Set a steam rack in electric wok so it sits 2-inch from the bottom of the wok.
Pour in water to level of rack, set electric wok to 475º. Cover and bring to a
boil. Place dish on rack over water, cover and steam. Add water as needed for
steaming, for 40 minutes.
4. Combine syrup ingredients in a small saucepan. Bring to a boil over high heat.
Add cornstarch solution and cook, stirring, until sauce boils and thickens.
Reduce heat to low and keep warm.
5. Remove pudding from wok, cover with a serving plate and invert, gently shaking
to unmold. Pour hot syrup over pudding and serve hot.
Fruit-Filled Spring Rolls
Makes 10 rolls
Pastry Cream
1/4 cup sugar
1 tablespoon butter, softened
1/2 egg yolk
1 cup diced strawberries
2/3 cup diced mango
2 kiwifruit, peeled and diced
10 spring roll wrappers