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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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from cooking light Ingredients:
1/2 cup chopped peeled mango |
1/4 cup green seedless grape, halved |
1/4 cup raisins |
1/4 cup dried tart cherry |
1/4 cup chopped dried pineapple |
cooking spray |
1/4 teaspoon salt |
3 cups hot cooked glutinous rice, divided |
1/4 cup almond butter |
1/4 cup maple syrup, divided |
4 cups water |
1 tablespoon chopped almonds |
Directions:
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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