EIGHT-TREASURE GLUTINOUS RICE CAKE
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
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-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 TREASURES RICE PUDDING
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
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 TREASURES RICE
Make and share this Eight Treasures Rice recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Rice
Time 55m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Cook the rice with water and sugar.
- Mix the nuts into the cooked rice.
- Toss with honey and cooking oil and serve.
More about "eight treasures rice recipes"
BA BAO FAN (EIGHT-TREASURE RICE) - FOOD & WINE
From foodandwine.com
Cuisine ChineseCategory DessertAuthor Danielle ChangTotal Time 1 hr 50 mins
- Place rice in a fine wire-mesh strainer; rinse under cold water, stirring rice with your fingers, until water runs clear, about 1 minute and 30 seconds. Transfer rice to a small saucepan; add 1 1/2 cups water. Bring to a boil over high. Stir once; cover and reduce heat to low. Simmer until water is absorbed, 8 to 10 minutes. Remove from heat; let stand, covered, until rice grains are almost tender with a slightly firm center, about 10 minutes. Uncover; stir in brown sugar and butter.
- While rice stands, fill a large stockpot with water to a depth of 2 1/2 inches. Fit a steamer basket in stockpot, making sure water doesn’t touch steamer. Bring water to a boil over high. Generously grease a 6- x 3-inch round cake pan with butter. Press 1 cup candied fruit onto bottom of prepared cake pan, forming a decorative pattern.
- Spoon 1 1/2 cups cooked rice mixture over fruit in cake pan, 1 spoonful at a time, pressing to form a compact, even layer with fruit anchored in place. Spread red bean paste in an even layer over rice, leaving a 1/2-inch border. Press remaining 1/2 cup candied fruit evenly around edge of cake pan. Spread remaining 1 1/2 cups rice mixture over bean paste, pressing to form a compact, even layer. Cover tightly with aluminum foil.
- Place cake pan, foil side up, in steamer over boiling water. Cover stockpot; reduce heat to medium, and steam 1 hour.
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- 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.
- 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.
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5/5 (1)Total Time 1 hr 5 minsCategory DessertCalories 284 per serving
- Cover the glutinous rice with 2” (5cm) cold water and soak it for a minimum of 3 hours, preferably overnight.
- While steaming the rice, arrange the rice toppings in the base of a wide heat-proof bowl. (*Footnote 2)
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