Best Eight Treasures Rice Pudding Recipes

EIGHT TREASURE RICE PUDDING (BA BAO FAN, 八宝饭)

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 TREASURES RICE PUDDING

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.

8 TREASURE RICE PUDDING

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.

EIGHT TREASURE SHANGHAI RICE PUDDING

Steps:

• Boil rice and water on med heat.
• Boil uncovered 10 minutes or until water evaporates and you see big holes.
• Reduce heat, cover and simmer for 25-30 minutes.
• Fluff rice then stir in melted shortening and sugar.
• Set aside.
• Generously grease 1 quart glass bowl.
• Arrange almonds, dates, lotus seeds, red and green cherries, raisins and kumquats attractively over bottom of bowl.
• Spread half the cooked rice over decoration.
• Press down lightly.
• Spread bean paste over rice for an even layer.
• Cover with remaining rice, spreading evenly.
• Cover bowl with small damp cloth.
• Cooking:.
• Place covered bowl in steamer or on rack in wok.
• Cover with a lid and steam over gently boiling water for one hour, replenishing water when necessary.
• Meanwhile, place syrup over medium heat, swirling pan occasionally.
• Continue to cook until syrup is reduced to 1/2 c, stirring constantly.
• Keep warm.
• Just before serving, add triple sec and mix well.
• Cover mold with serving platter and invert, gently shaking to unmold.
• Pour hot syrup over mold and serve hot.

EIGHT-TREASURE RICE PUDDING

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.