EIGHT TREASURE RICE PUDDING (BA BAO FAN, 八宝饭)
A delectable treat consisting of sticky rice, dried fruits, nuts and red bean paste, eight treasure rice pudding is a must-have for Lunar New Year.
Provided by Wei Guo
Categories Dessert
Time 50m
Number Of Ingredients 6
Steps:
- Rinse glutinous rice under running water. Put it into a bowl and top with water. Leave to soak overnight. Then drain well and mix with sugar.
- Deseed and slice dried fruits if necessary. If using Jujube (Chinese dates), peanuts, lotus seeds or almonds, soak in water overnight to soften. Other dried fruits and nuts can be used directly without soaking.
- Evenly coat a bowl with coconut oil (or butter, neutral cooking oil) to prevent sticking.
- Spread a layer of mixed dried fruit and nuts over the bottom of the bowl. Design a pattern if you wish.
- Lay half of the rice over the dried fruit and nuts. Shape the red bean paste into a flat circle (smaller than the bowl). Place it on top of the rice. Put in the rest of the rice and flatten it with a spoon.
- Pour in water just enough to level with the rice (Be very gentle to avoid pushing the rice around).
- Place the pudding bowl into a steamer basket or onto a steamer rack. Fill the wok/pot with water. Leave to steam over medium heat for 50 mins. Don't forget to check the water level in the wok/pot halfway through in case it dries out.
- After steaming, leave to cool for 10 mins or so. Then use a knife or spatula to gently run along the edge of the pudding to help separating. Place a serving plate over the bowl. Flip over then gently remove the bowl.
- The rice pudding tastes great both warm and at room temperature. Drizzle some honey when serving if you like a sweeter taste.
- You can keep the rice pudding in the fridge for up to 3 days or in the freezer for up to 2 months (wrapped tightly with cling film after it cools completely).
- Steam for 10 minutes to reheat (defrost beforehand if frozen).
STICKY RICE
Sticky (or glutinous or sweet) rice is a popular grain in much of Asia, used in both sweet and savory preparations, including Japanese mochi, Korean rice cakes and Chinese eight treasure rice. It differs from regular rice in that it has more starch. As such, the grains tend to stick together, resulting in a slightly chewy texture. This is a basic recipe for plain steamed sticky rice. You can serve it as a side dish as you would conventional steamed rice, stir fry it with Chinese sausage and mushrooms or pair it with sweetened coconut cream and sliced mango.
Provided by Food Network Kitchen
Categories side-dish
Time 9h15m
Yield 4 servings
Number Of Ingredients 1
Steps:
- Soak the rice in a medium bowl with enough cold water to cover by 2 inches for at least 8 hours or overnight.
- Fill a large pot or wok that fits an 8-to-10-inch steamer basket with water (the water shouldn't touch the bottom of the steamer) and bring to a boil over medium-high heat.
- Line the basket with two layers of damp cheesecloth or a damp lint-free linen towel. Drain the rice, spread it in an even layer in the basket and poke a few holes halfway through the layer. Cover the basket, insert it in the pot and steam for 25 minutes (see Cook's Note).
- Uncover the basket, securely hold an upside-down plate against the top of the rice and carefully flip the plate and basket. Set the plate on a work surface, lift off the basket and peel off the cheesecloth from the rice. Line the basket with the cheesecloth, then slide the rice onto the cheesecloth.
- Cover the basket, insert it in the pot again and steam until the rice is tender, about 20 minutes. Serve right away or keep warm over low heat for no longer than about 2 hours or the rice will harden and become inedible.
BASIC GLUTINOUS RICE
Provided by Food Network
Categories side-dish
Time 23m
Yield 1 pound, 5 ounces
Number Of Ingredients 2
Steps:
- Heat a pan, add the rice and water, cover, and cook over high heat for 15 minutes.
- Reduce the heat to very low, and cook for an additional 3 minutes, making sure all the water has evaporated. Remove from the heat and, using a spatula, fluff the rice. It is now ready to serve.
EIGHT TREASURE RICE PUDDING
Eight Treasure rice pudding is a traditional Lunar New Year dessert. It's named for the eight different dried and candied fruits used in the recipe.
Provided by Liv Wan
Categories Dessert
Time 1h55m
Number Of Ingredients 21
Steps:
- Gather the ingredients.
- Place the glutinous rice in a non-reactive bowl and cover it with cold water. Let it soak for at least 1 hour.
- Drain the soaking water and place the rice in a steamer basket set over simmering water. Cover and steam for 30 to 45 minutes. While still hot, gently combine it with the sunflower oil and salt.
- Coat the inside of a heat-proof medium-sized bowl with oil. (Make sure this bowl will fit in the steamer basket.) Cut the sugar-glazed cherries in half and put some aside for later. Place the remaining sugar-glazed cherries along with the dried fruits in a decorative pattern in the bowl.
- Once the fruit is arranged, place half of the cooked rice in the bowl and press down gently.
- Spoon the red bean paste into the middle and smooth out the top.
- Use a little bit of glutinous rice to cover the red bean paste and place the sugar lotus seeds and remaining sugar-glazed cherries around the edge of the bowl.
- Evenly place the rest of the glutinous rice on top and press down.
- Place the bowl with the fruit and rice in the steamer basket set over simmering water and steam for 30 minutes, keeping an eye on the amount of water underneath the basket.
- Meanwhile, in a small bowl, mix the starch water ingredients, whisking vigorously until well combined.
- Place all the syrup ingredients in a small pot. Bring to a boil, and then add the starch water. Stir until thick.
- Remove the bowl from the steamer basket and let it rest for 10 minutes. Invert the bowl onto a plate and release the rice pudding. Brush the sugar syrup over the surface.
Nutrition Facts : Calories 231 kcal, Carbohydrate 50 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, Sodium 166 mg, Sugar 30 g, Fat 3 g, ServingSize 1 bowl (8 servings), UnsaturatedFat 0 g
EIGHT TREASURE PORRIDGE DESSERT
A traditional Chinese dessert analogous to rice pudding. The eight treasures refers to the 8 different nutritious ingredients that go into it. It is traditionally eaten on Laba festival (December 8th on the lunar calendar). Ingredients can be easily substituted but just remember there should be 8 main ingredients (for namesake), and you should adjust the time at which the ingredient goes into the pot to ensure everything is cooked just right at the end. Other common ingredients include jujube, chestnuts, dried dates, dried longan meat, other dried fruits, peanuts, almonds, walnuts, melon-seed meat, pine nuts, lotus seeds, sesame seeds, kidney beans, black bean, and many others.
Provided by Shannon
Categories World Cuisine Recipes Asian Chinese
Time 5h15m
Yield 10
Number Of Ingredients 10
Steps:
- Place red beans into a large container and cover with several inches of cool water; let stand 3 hours to overnight. Drain and rinse.
- Combine red beans and barley in a pot; add enough water to fill 1/2 the pot. Bring to a boil, reduce heat to low, cover pot, and simmer until beans and barley are tender, about 1 hour.
- Mix rice into bean-barley mixture; add more water if it has all been absorbed. Cook rice mixture for 20 minutes. Add mung beans; cook for 20 minutes.
- Mix oats, millet, and tapioca into rice mixture; cook, stirring every 5 minutes, until all the grains are softened, about 20 minutes. Add more water to reach desired thickness of porridge. Stir brown sugar and raisins into porridge; cook for 5 minutes more. Remove pot from heat, stirring occasionally to prevent sticking. Serve hot or chilled.
Nutrition Facts : Calories 164.4 calories, Carbohydrate 35.8 g, Fat 0.6 g, Fiber 3.4 g, Protein 4.4 g, SaturatedFat 0.1 g, Sodium 7 mg, Sugar 9.7 g
EIGHT-TREASURE RICE PUDDING
Here is a sticky, sweet end to a Chinese repast, and most of it can be prepared a few days ahead of time. Red-bean paste and candied fruits can be found in most Asian markets, or try the Asian-food aisle at a supermarket for lichees.
Provided by Betty Fussell
Categories dessert
Time 2h10m
Yield Four to six servings
Number Of Ingredients 9
Steps:
- Rinse the rice under running water, drain it and put it in a saucepan with one cup of cold water. Bring the water to a boil, cover the pot, lower heat and cook over very low heat for 30 minutes. Remove from the heat, add the sugar and oil and mix well.
- Grease a three- to four-cup mold or heat-proof bowl with a little oil or shortening. Cut the fruit in thin slices and press them onto the bottom and sides of the bowl in a decorative pattern.
- Spoon half the rice over the fruit and press down to make an even layer. Spread on a layer of bean paste. Spread the remaining rice over the paste and pack down. (The rice can be refrigerated 3 or 4 days if needed).
- When ready to cook, place the mold, covered with a lid or foil, in the top of a steamer and steam the mixture for one hour.
- Make a sauce by combining the water and sugar in a saucepan. Dissolve the cornstarch in one tablespoon of water and add to the sugar water. Stir over low heat until the mixture thickens slightly. Stir in the lemon rind.
- Unmold the rice pudding onto a platter and pour the sauce over the top.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love