Best Pops Eight Treasure Rice Flambee And Grand Marnier Oranges Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

EIGHT-TREASURE GLUTINOUS RICE CAKE



Eight-Treasure Glutinous Rice Cake image

This is a most special sweet, a classic from Shanghai that has come to be a festive dish throughout all of China, particularly in Nanjing and Suzhou. Historically the "8 treasures" included lotus seeds, almonds, red dates, sweet bean paste and pieces of preserved or candied fruit, over which a sugar syrup was poured at serving. It requires some effort to make and involves steaming rice twice, so it is rarely, if ever, a dish made in the home. It is, however, a wonder and satisfying dish to prepare.

Provided by Food Network

Categories     dessert

Yield 10 or more servings

Number Of Ingredients 11

1/4 cup dried apricots
1/4 cup dried pears
1/4 cup dried mango
1/4 cup dried pineapple
1/8 cup dried peaches
1/4 cup honey dates or preserved dates, pitted
1/8 cup raisins
2 1/2 cups cold water
1 1/2 cups glutinous rice
1 1/2 tablespoons peanut oil
1 cup red bean paste

Steps:

  • Cut all dried fruit, except the raisins, into 1/3-inch dice. Place all fruit, including the raisins, in a large bowl. Reserve.
  • Wash the glutinous rice 4 times in room-temperature water and drain well. Place in a cake pan. Add 2 1/2 cups cold water to the rice. Place the cake pan in a steamer, cover, and steam for 30 to 40 minutes, until the rice is cooked. It will acquire a glaze and be translucent. Turn off the heat. Scoop out the rice, add to the bowl of fruit, and mix well to combine all ingredients thoroughly.
  • Coat a steamproof bowl, 1 1/2-quart size, with 1 1/2 teaspoons of peanut oil, making certain the bowl in well coated. Coat the hands as well, so the glutinous rice may be handled. Pick up half of the rice-fruit mixture, coat it with the remainder of the peanut oil, and pack it into the bowl, pressing it to the sides. Place the red bean paste in the center of the rice mixture and spread it a bit. Place the remainder of rice on top and press down gently.
  • Place the bowl in a steamer, cover, and steam for 45 minutes. Turn off the heat. Remove the bowl and allow to cool for about 5 minutes. Pass a blunt dinner knife around the edge of the rice to loosen it. Place a serving plate, inverted, on top of the bowl, and upend it. The cake should slip out easily. Its fruit-dotted texture will glisten.
  • Use a large spoon to divide among individual bowls. Because of its texture, the steamed glutinous rice is virtually impossible to slice as one might a cake. Often a sugar syrup is poured over Eight-Treasure Glutinous Rice Cake when served. It is not at all necessary, because the various fruits, their sugars concentrated from drying, and the red bean paste are sufficiently sweet.

BANANA FLAMBEE



Banana Flambee image

Provided by Food Network

Categories     dessert

Time 30m

Yield 6 servings

Number Of Ingredients 7

1/4 cup golden raisins
1/4 cup freshly squeezed orange juice
4 ripe bananas
2 tablespoons unsalted butter
2 tablespoons dark brown sugar
Pinch of grated nutmeg
1/4 cup rum

Steps:

  • Place the raisins in the orange juice until they expand. Meanwhile, peel the bananas and slice them in half lengthwise. Heat the butter in a large frying pan and add the bananas, round side down. Cook the bananas for 2 to 3 minutes on each side turning them carefully with a spatula so as not to break them. Mix the sugar and nutmeg with the raisins and juice and pour it over the bananas. When ready to serve, remove the bananas from the frying pan, reserving the cooking juices, and arrange them on a hot plate. Heat the cooking juices to boiling, and add rum, and light it, pouring it over the bananas. The alcohol will burn off, leaving you with a rummy flavor on the sauteed bananas.

ORANGE GRAND MARNIER SAUCE FOR NIAN GAO



Orange Grand Marnier Sauce for Nian Gao image

Provided by Ming Tsai

Categories     dessert

Time 35m

Number Of Ingredients 4

1 cup fresh orange juice
1/2 tablespoon minced ginger
4 oranges, broken into segments
1/2 cup Grand Marnier

Steps:

  • In a non-reactive saute pan, add juice and ginger and bring to a boil. Reduce by 50 percent. Add segments and Grand Marnier. Serve warm on top of steamed nian gao.

WHITE CHOCOLATE GRAND MARNIER SAUCE



White Chocolate Grand Marnier Sauce image

Provided by Food Network

Categories     dessert

Time 10m

Yield about 3/4 cup

Number Of Ingredients 3

1/2 cup heavy cream
4 ounces white chocolate, chopped
Orange flavored liqueur (recommended: Grand Marnier)

Steps:

  • Bring the cream to a bare simmer in a saucepan. Meanwhile, place chocolate in a bowl over a saucepan of simmering water. Pour the hot cream into the chocolate and stir or whisk until smooth and combined. Add the liqueur, to taste. Stir to combine and serve.

CITRONATA



Citronata image

Provided by Bobby Flay | Bio & Top Recipes

Categories     beverage

Time 5m

Yield 1 serving

Number Of Ingredients 6

4 ounces very cold orange soda, such as Aranciata
1/2 ounce bitter orange liqueur, such as Aperol
1/2 ounce French aperitif wine, such as Lillet Blanc
Ice, for serving
Orange slice
Fresh sprig mint

Steps:

  • Mix together the soda, liqueur and aperitif wine in a rocks glass over ice and garnish with a slice of orange and a mint sprig.

Related Topics