Instructions: Combine rice and enough water to cover; soak 2 hours. Drain. Combine rice and water in a pot; cook over medium-high heat until crater-like holes form. Reduce heat to low; cover and cook 15 to 20 minutes. Let cool. Combine cooked rice with cooking oil and sugar; stir to coat. Set aside.

Brush bottom and sides of two bowls with oil. Layer half of candied fruits on bottom of bowl to form a pattern; add rice to fill bowl. Place 1/2 cup lotus seed paste in the middle of the rice. Press down to pack rice and lotus seed paste. Repeat with remaining bowl, rice, and lotus seed paste.

Prepare a wok for steaming. Add puddings; steam 10 minutes. Invert bowl to unmold puddings on a serving plate.

Combine syrup ingredients in a saucepan; bring to a boil. Cook until sugar dissolves. Add cornstarch solution; cook, stirring, until sauce thickens. Pour sauce over puddings and serve.

This recipe yields 4 to 6 servings.

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