• 25minutes
  • 231calories

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Nutrition Info . . .

VitaminsB1, B6, B12, D, E, P
MineralsCopper, Natrium, Fluorine, Silicon, Calcium, Potassium, Iron, Magnesium, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1/2 cup chopped peeled mango

  2. 1/4 cup green seedless grape , halved

  3. 1/4 cup raisins

  4. 1/4 cup dried tart cherry

  5. 1/4 cup chopped dried pineapple

  6. cooking spray

  7. 1/4 teaspoon salt

  8. 3 cups hot cooked glutinous rice, divided

  9. 1/4 cup almond butter

  10. 1/4 cup maple syrup , divided

  11. 4 cups water

  12. 1 tablespoon chopped almonds

Instructions Jump to Ingredients ↑

  1. Combine first 5 ingredients; arrange half of fruit mixture in an 8-inch glass bowl coated with cooking spray. Sprinkle salt over rice, and toss to combine. Spread half of rice over fruit mixture, pressing firmly with a spatula to pack. Spread almond butter over rice; drizzle with 2 tablespoons syrup. Top with remaining fruit mixture. Spread remaining rice over fruit mixture, pressing firmly with a spatula to pack. Drizzle with remaining 2 tablespoons syrup.

  2. Open a small metal vegetable steamer; place steamer upside down in a large, deep wok. Add water; bring to a simmer. Wearing oven mitts, carefully place the bowl on top of inverted steamer. Cover and cook 5 minutes or until thoroughly heated. Wearing oven mitts, carefully remove bowl from wok. Place a plate upside down on top of bowl; invert pudding onto plate. Sprinkle with almonds.


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