Best 6 Eight Treasures Rice 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 TREASURE RICE PUDDING

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.

EIGHT-TREASURE GLUTINOUS RICE CAKE

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.

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.

EIGHT TREASURES RICE

Steps:

• Cook the rice with water and sugar.
• Mix the nuts into the cooked rice.
• Toss with honey and cooking oil and serve.

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.