1/2 cup chopped peeled mango
1/4 cup seedless green grapes, halved
1/4 cup raisins
1/4 cup dried tart cherries
1/4 cup chopped dried pineapple
1/4 tsp. salt
3 cups hot cooked glutinous rice
1/4 cup almond butter
1/4 cup maple syrup
4 cups water
1 tbsp. chopped almonds
Combine first 5 ingredients; arrange half of fruit mixture in an 8" 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 tbsp. syrup. Top with
remaining fruit mixture. Spread remaining rice over fruit mixture,
pressing firmly with a spatula to pack. Drizzle with remaining syrup.
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.
6 servings
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