Eight Treasure Porridge Dessert Recipes
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.
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 Chinese Recipes
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
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