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).
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 PUDDINGS
Categories Fruit Rice Dessert Bake Lunar New Year Apricot Cherry Walnut Vegan Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Soy Free Kosher
Yield Makes 8 dessert servings
Number Of Ingredients 13
Steps:
- Rinse rice in a large sieve under cold running water until water runs clear, then drain. Combine rice, oil, and 2 cups cold water in cake pan.
- Put 1/2 inch of water in a 12-inch-wide pot or deep skillet. Set a metal rack (or a few metal cookie cutters) in bottom of pot, then set cake pan (with rice) on rack and bring water to a boil. Cover pot and steam over high heat, checking water level occasionally and adding more water if necessary, until rice is cooked, about 40 minutes. Carefully remove pan and cool to room temperature.
- Meanwhile, bring remaining 1 1/2 cups cold water to a boil in a 2-quart heavy saucepan with rock sugar, jujubes, prunes, apricots, cherries, and orange peel, then reduce heat and simmer, covered, until fruit is very soft and liquid is reduced to 3/4 cup, about 45 minutes. Stir in walnuts and simmer 1 minute. Immediately drain in a medium-mesh sieve set over a bowl, reserving syrup and fruit separately. Remove walnuts from fruit and set aside.
- Put oven rack in middle position and preheat oven to 350°F. 3Lightly oil custard cups and a 1/3-cup measure. Put 1 walnut half in bottom of each cup, then spoon 2 tablespoons mixed fruit (per cup) on top, spreading evenly around bottom of each cup. Drizzle 1 teaspoon reserved fruit syrup over fruit in each cup, then press 1/3 cup rice (per cup) on top of fruit with dampened fingertips. Using your fingertips or back of a small spoon, make a small indentation in rice and fill with 1 teaspoon red beans (per cup), leaving at least a 1/2-inch border of rice. Drizzle 1 teaspoon fruit syrup over each rice pudding, then cover with 2 tablespoons rice (dip measuring spoon in water before measuring rice to prevent sticking). Using a small piece of plastic wrap, press rice in cups to flatten surface. Discard wrap.
- Arrange cups in roasting pan. Oil a sheet of heavy-duty foil, then cover pan with foil (oiled side down) and seal tightly. Bake in a water bath 1 hour, then let stand, covered, 5 minutes. Run a knife around edge of each cup to loosen rice, then invert each pudding onto a dish. Drizzle with remaining fruit syrup.
8 TREASURE RICE PUDDING
Make and share this 8 Treasure Rice Pudding recipe from Food.com.
Provided by chia2160
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- 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.
Nutrition Facts : Calories 231.3, Fat 7.5, SaturatedFat 0.7, Sodium 160.5, Carbohydrate 39, Fiber 2.1, Sugar 15.8, Protein 4.1
EIGHT TREASURES RICE PUDDING
I'm posting this recipe for the Chinese/Vietnamese New Year Tag Game-February 2008 The recipe is from 'The Joy of Wokking" by Martin Yan. The pudding may be prepared ahead and refrigerated until it time to steam it. This dessert is often served at banquets in Northern China.
Provided by Dreamer in Ontario
Categories Dessert
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook the rice in the water over high heat until is boils.
- Reduce heat to low, cover and simmer for 25 to 30 minutes.
- Fluff rice with a fork then add the oil and sugar, mixing well.
- The fruit should now be arranged around the bottom and sides of a greased 1 quart or 1 litre bowl in an attractive manner.
- Spread 1/3 of the cooked rice over the fruit and press lightly. This will be the 1st layer.
- Spread 1/3 cup of red bean paste over the rice.
- Continue, alternating layers and ending with rice.
- In a steamer, steam for 35 to 40 minutes over medium heat, adding water to steamer if necessary (may be steamed up to 1 hour).
- While the rice is steaming, combine the syrup ingredients in a saucepan.
- Cook over medium heat until thickened and keep warm.
- Unmold the pudding by inverting the bowl over a deep platter.
- Slice the pudding, pour the syrup over it and serve.
Nutrition Facts : Calories 330.6, Fat 4.8, SaturatedFat 0.6, Sodium 6.5, Carbohydrate 68.9, Fiber 2.3, Sugar 27.8, Protein 3.6
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