Best 3 Eight Treasure Rice Pudding Recipes

Indulge in the delightful Eight Treasure Rice Pudding, a traditional Chinese dessert that captivates taste buds with its harmonious blend of textures and flavors. This beloved dish features glutinous rice, infused with the essence of coconut milk, and studded with an array of eight treasures – succulent candied fruits, chewy taro, soft lotus seeds, crunchy water chestnuts, sweet red bean paste, and more. Each ingredient contributes its unique charm, creating a symphony of flavors that dance on the palate. Discover the secrets behind crafting this delectable treat in our comprehensive guide, featuring step-by-step instructions, helpful tips, and variations to suit your preferences. Embark on a culinary adventure and recreate this timeless classic in your kitchen, impressing family and friends with your newfound culinary skills.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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 TREASURE RICE PUDDING

Eight Treasure Rice Pudding image

Sticky rice is layered with pineapple, dates, toasted nuts, and bean paste in this traditional Chinese eight treasure rice pudding recipe.

Provided by xiangxiangzui

Categories World Cuisine Recipes Asian Chinese

Time 2h32m

Yield 8

Number Of Ingredients 12

Ingredients

1 ⅔ cups glutinous rice
2 cups water
2 tablespoons white sugar
1 tablespoon butter
5 dates
¾ cup red bean paste
3 tablespoons toasted walnuts, finely chopped
½ teaspoon vegetable oil
1 pineapple ring
1 tablespoon toasted pumpkin seeds, finely chopped
1 tablespoon roasted peanuts, finely chopped
10 canned mandarin orange segments

Steps:

Rinse and soak rice in a bowl of water for 50 minutes. Drain well and transfer rice to a rice cooker; add 2 cups water.
Cook rice according to manufacturer's instructions, about 20 minutes. Transfer cooked rice to a large bowl and cool for 2 minutes. Stir in sugar and butter.
Rinse and soak dates in a bowl of warm water for 30 minutes. Drain and slice dates in half and remove pits.
Mix red bean paste and walnuts together in a bowl.
Lightly oil a shallow bowl with vegetable oil. Place pineapple ring in the bottom and fill with pumpkin seeds and peanuts. Arrange dates and mandarin oranges around the pineapple ring, creating a sunshine pattern. Spoon 1/2 of the rice into the bowl and flatten. Spread red bean paste mixture evenly on top. Fill the bowl with the remaining rice and flatten.
Place bowl in a steamer, cover, and steam over medium-high heat for 25 minutes. Remove from heat and cool for 5 minutes. Run a knife around the edge of the rice. Place a plate over the top, flip over, and remove bowl.

Nutrition Facts : Calories 268.5 calories, Carbohydrate 51.8 g, Cholesterol 3.8 mg, Fat 4.9 g, Fiber 3.1 g, Protein 5.1 g, SaturatedFat 1.4 g, Sodium 24.8 mg, Sugar 8.6 g

EIGHT TREASURE SHANGHAI RICE PUDDING

Eight Treasure Shanghai Rice Pudding image

This is a recipe from one of my mother's old cookbooks. I haven't tried it yet, but it's full of all kinds of neat ingredients and it looks yummy!

Provided by Recipe Junkie

Categories Dessert

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

2 cups glutenous rice, rinsed and drained
2 cups water
1/4 cup vegetable shortening or 1/4 cup lard, melted
2 tablespoons sugar
2 tablespoons sliced almonds
6 red candied dates
8 -10 canned whole lotus seeds (optional)
candied red cherries
green glazed cherries
2 tablespoons raisins
4 candied kumquats (optional)
2/3 cup sweet red bean paste
3/4 cup water
1/3 cup honey
4 teaspoons triple sec or 4 teaspoons Grand Marnier
2 teaspoons cornstarch, mixed with
1 teaspoon water

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.

Nutrition Facts : Calories 305.5, Fat 7.4, SaturatedFat 2, Sodium 3, Carbohydrate 56.3, Fiber 1, Sugar 16.3, Protein 3.6

Tips:

Choose high-quality ingredients, especially the rice, to ensure a rich and flavorful pudding.
Soak the rice for at least 30 minutes before cooking to help it absorb the flavors of the other ingredients.
Use a heavy-bottomed pot to cook the rice pudding, as it will help prevent scorching.
Cook the rice pudding over low heat and stir frequently to prevent lumps from forming.
Add the sugar and spices gradually, tasting the pudding as you go, to achieve the desired sweetness and flavor.
Stir in the dried fruits and nuts towards the end of cooking to prevent them from becoming overcooked.
Serve the rice pudding warm or chilled, garnished with additional dried fruits and nuts, or a sprinkle of cinnamon.

Conclusion:

Eight Treasure Rice Pudding is a delicious and versatile dessert that can be enjoyed on its own or as a side dish. With its combination of sweet, savory, and nutty flavors, it's sure to be a hit with people of all ages. Whether you're looking for a comforting breakfast, a satisfying snack, or an elegant dessert, this rice pudding is sure to deliver. So next time you're in need of a culinary adventure, give Eight Treasure Rice Pudding a try – you won't be disappointed!