Eight-Treasure Pear Cups

Name: Eight-Treasure Pear Cups
Prep time: 40 min
Cook time: 1 h 5 min
Total time: 1 h 45 min
Cuisine: Chinese
Ingredients: 10 (about 500 g) Laiyang pears (peeled, cut off one quarter to make a cup shape, cored); 100 g Glutinous rice (washed, mixed in a bowl with lard and 50 g sugar, then steamed until cooked); 200 g Sugar (50 g mixed with rice, 150 g for sugar glaze); 30 g Cooked lard (for mixing with rice); 10 g each Green and red candied shreds (chopped, mixed into eight-treasure filling); 10 g Melon seeds (mixed into eight-treasure filling); 10 g Walnut kernels (chopped, mixed into eight-treasure filling); 10 g Dried longan meat (chopped, mixed into eight-treasure filling); 10 g Raisins (mixed into eight-treasure filling); Wet starch (for thickening), to taste

Shandong-style dessert: pears are cored, stuffed with eight-treasure filling, steamed, and finished with a sugar glaze. Attractive in presentation, with a sweet-sour, refreshing flavor.

1h 45m

Easy

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Ingredients

Laiyang pears (peeled, cut off one quarter to make a cup shape, cored) 10 (about 500 g)

Glutinous rice (washed, mixed in a bowl with lard and 50 g sugar, then steamed until cooked) 100 g

Sugar (50 g mixed with rice, 150 g for sugar glaze) 200 g

Cooked lard (for mixing with rice) 30 g

Green and red candied shreds (chopped, mixed into eight-treasure filling) 10 g each

Melon seeds (mixed into eight-treasure filling) 10 g

Walnut kernels (chopped, mixed into eight-treasure filling) 10 g

Dried longan meat (chopped, mixed into eight-treasure filling) 10 g

Raisins (mixed into eight-treasure filling) 10 g

Wet starch (for thickening) to taste

Instructions

Prepare the pears

Peel the pears, cut off one quarter to form a cup shape, remove the core, and use a bamboo skewer to dig out the inner pips.

Steam the glutinous rice

Wash the glutinous rice, place in a bowl with lard and 50 g sugar, mix well, steam in a pot until cooked, then remove.

Make the eight-treasure filling

Add the green and red shreds, melon seeds, walnut kernels, dried longan, and raisins to the steamed rice, and mix well to form the eight-treasure filling.

Fill and steam

Fill each of the 10 pear cups with the eight-treasure filling, cover with the cut-off quarter pieces, stand them upright on a plate, steam over high heat until cooked, then remove.