Eight Precious Pudding

Rinse the lotus seeds and red dates under cold water, then soak them in 2 cups of cold water for 15 minutes to soften.

Drain the soaked lotus seeds and red dates, reserving 1 cup of the soaking liquid; discard any pits from the red dates.

Rinse the glutinous rice thoroughly under cold water until the water runs clear, then drain well.

Heat 3 tablespoons of oil in a large pot or wok over medium heat, then add the drained glutinous rice and stir constantly for 2-3 minutes until slightly toasted.

Add the reserved soaking liquid and 1/4 cup of sugar to the rice, stir well to combine, then bring to a boil.

Reduce heat to low, cover, and simmer for 20-25 minutes until the rice is tender and has absorbed most of the liquid.

Fold the softened lotus seeds, red dates, and 1 cup of candied fruits into the cooked rice, stirring gently until evenly distributed.

Grease a 2-quart steaming bowl with a small amount of oil and spread 1/2 cup of red bean paste on the bottom and sides.

Arrange the stemless red maraschino cherry in the center of the bean paste on the bottom of the bowl.

Transfer the rice mixture into the prepared bowl, pressing gently to pack it down, then smooth the top surface.

Place the bowl in a steamer with boiling water and steam over high heat for 20 minutes until the pudding is heated through and the bean paste has set.

Remove from steamer and let cool for 2-3 minutes, then invert onto a serving plate so the bean paste and cherry garnish is on top.