Instructions: For the Dish: Pour enough water over the rice in a medium bowl to cover completely. Soak for 2 hours. Drain.

Combine the drained rice and 2 1/2 cups water in a 2-quart pot. Cook over medium-high heat until little craters form on the surface of the rice. Reduce the heat to low, cover the pot and cook until the rice is no longer firm, 15 to 20 minutes. Scrape into a bowl and let cool. Stir 1 tablespoon of the oil and 1/4 cup sugar into the rice. Set aside.

Brush the bottom and sides of a heatproof 9-inch glass pie dish with vegetable oil. Arrange the treasures (dates, maraschino cherries, dried apricots, kumquats, dried cherries, raisins and pine nuts) in a decorative pattern over the bottom of the pie dish. (If you are substituting the chopped treasures for the lotus seed paste, remove and chop enough of the treasures to measure 1 cup before arranging the remaining treasures in the pie plate.)

Cover the treasures with an even layer of half the rice. Spread the lotus seed paste (or mixed chopped treasures) over the center of rice. Top the lotus seed paste and bottom layer of rice with an even layer of the remaining rice. Cover the rice with a sheet of plastic wrap and press the rice down firmly with your hands to pack the ingredients tightly into the dish.

Prepare a wok for steaming. Set the dish into the steamer and steam the pudding for 10 minutes. Invert the pie dish onto a plate to unmold.

Heat a wide non-stick skillet over medium heat until hot. Add the remaining 1 tablespoon oil and swirl to coat the bottom. Slide the pudding into the pan, decorative side down. Fry until the underside is golden, about 2 minutes. Carefully slide the pudding onto a plate, invert it onto a second plate then slide it back into the pan. Cook until the second side is golden, about 2 minutes. Slide the pudding out of the pan and onto a rimmed serving plate with the decorative side up.

For the Sauce: Bring 1 cup sugar, 1/2 cup water and the lemon juice to a boil in a small saucepan. Cook, stirring, until the sugar is dissolved. Add the dissolved cornstarch and cook, stirring, until the sauce thickens. Pour the syrup over the warm pudding and serve.

This recipe yields 4 servings.

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