Eight Treasure Rice Pudding Recipes

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



Eight Treasure Rice Pudding (Ba Bao Fan, 八宝饭) image

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

200 g glutinous rice (aka sticky rice, sweet rice) (about 1 cup)
1 tbsp white sugar (or brown sugar)
3 tbsp homemade red bean paste (or shop-bought version, see note 1)
1 handful mixed dried fruit and nuts (e.g. jujube (Chinese dates), apricot, cranberry, raisins, walnuts, pumpkin seeds, peanuts, etc.)
½ tsp coconut oil (or butter, neutral cooking oil)
Honey (for serving (optional))

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 image

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

For the Rice:
2 cups glutinous rice (sticky rice)
1 tablespoon sunflower oil
1/4 teaspoon salt
For the Fruit:
Neutral oil for coating bowl
Handful of sugar-glazed cherries
Handful of black raisins
Handful of yellow raisins
1 dried apricot
For the Filling:
100 grams red bean paste
Handful of sugar lotus seeds
For the Potato Starch Water:
2 tablespoons water
1 teaspoon potato starch
Optional: 2 drops rose essence
For the Sugar Syrup:
1 tablespoon sugar
1 tablespoon honey
1/2 cup water

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



Eight-Treasure Puddings image

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

2 1/4 cups Chinese or Japanese short-grain sticky ("sweet") rice
1 teaspoon peanut or vegetable oil plus additional for greasing
3 1/2 cups cold water
1/2 cup Chinese rock sugar pieces
1/3 cup dried pitted Chinese jujubes, cut lengthwise into 1/4-inch-thick strips
8 pitted prunes, quartered (1/3 cup)
8 large dried apricots, cut into 1/4-inch-thick strips (1/3 cup)
3 tablespoons dried sour cherries
3 tablespoons diced (1/4 inch) candied orange peel
8 walnut halves
8 teaspoons canned sweet red beans or sweet red-bean paste (from a 14- to 16-oz can)
Special Equipment
a 9-inch round cake pan (2 inches deep); 8 (6- to 8-oz) custard cups or heatproof bowls; a 17- by 12- by 2 1/2-inch roasting pan; heavy-duty foil

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



8 Treasure Rice Pudding image

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

1/2 cup chopped peeled mango
1/4 cup green seedless grape, halved
1/4 cup raisins
1/4 cup dried tart cherry
1/4 cup chopped dried pineapple
cooking spray
1/4 teaspoon salt
3 cups hot cooked glutinous rice, divided
1/4 cup almond butter
1/4 cup maple syrup, divided
4 cups water
1 tablespoon chopped almonds

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-TREASURE RICE PUDDING



Eight-Treasure Rice Pudding image

Eight-Treasure Rice Pudding is traditionally served during Chinese New Year. It can be prepared ahead of time and served as an after dinner dessert.

Provided by SideChef

Categories     Dairy-Free     Shellfish-Free     SideChef Original     Beginner     Egg-Free     Soy-Free     Spring     Steamer     Fish-Free     Peanut-Free     Tomato-Free     Stove

Time 4h20m

Yield 2

Number Of Ingredients 9

1 cup Glutinous Rice
1 tablespoon Lard
to taste Red Bean Paste
to taste Almonds
to taste Raisins
to taste Goji Berries
to taste Pine Nuts
to taste Tutti Frutti Candy
to taste Caster Sugar

Steps:

  • Soak the Glutinous Rice (1 cup) in cold water for at least 4 hours.
  • Boil a pot of water and put the sticky rice in a steamer. Steam the rice over the boiled water for 20 minutes.
  • When the rice is ready, add the Caster Sugar (to taste) and Lard (1 tablespoon).
  • Mix them together carefully.
  • Put half of the mixed sticky rice into a bowl.
  • Add Red Bean Paste (to taste) on top.
  • Put the rest of the rice on top of the paste and even it out.
  • Add the Goji Berries (to taste), Almonds (to taste), Raisins (to taste), Pine Nuts (to taste), and Tutti Frutti Candy (to taste) on top to decorate the rice pudding.
  • Serve and enjoy!

Nutrition Facts : Calories 209 calories, Protein 3.3 g, Fat 3.5 g, Carbohydrate 39.8 g, Fiber 1.4 g, Sodium 3.4 mg, SaturatedFat 1.3 g, Cholesterol 3.0 mg, UnsaturatedFat 2.0 g

EIGHT-TREASURE RICE PUDDING



Eight-Treasure Rice Pudding image

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

1 cup glutinous rice, red or white, see note
2 tablespoons sugar
2 tablespoons peanut oil
1/2 cup sweetened red-bean paste, see note
1 cup Chinese preserved or candied fruits, such as lotus nuts, gingko nuts, lichees, loquat, preserved lemons, ginger, plums, dates, see note
1 cup water
1/4 cup sugar
1 teaspoon cornstarch
Rind of 1 lemon, grated

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 TREASURES RICE PUDDING



Eight Treasures Rice Pudding image

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

1 cup glutinous rice, rinsed and drained
1 cup water
4 teaspoons oil
2 tablespoons sugar
4 dates
2 tablespoons raisins
8 -10 lotus seeds (optional)
4 red cherries
4 green cherries
2/3 cup red bean paste
1 cup water
1/4 cup sugar
cornstarch, solution
1 3/4 teaspoons cornstarch, mixed with
2 -3 teaspoons cold water

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

EIGHT TREASURE PORRIDGE DESSERT



Eight Treasure Porridge Dessert image

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

¼ cup dried small red beans (adzuki beans)
water to cover
¼ cup barley
½ cup glutinous sweet rice
¼ cup dried mung bean
¼ cup oats
¼ cup millet
¼ cup dried small pearl tapioca
½ cup brown sugar, or more to taste
¼ cup raisins

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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