Eight Treasure Glutinous Rice Cake 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).

CHINESE STICKY RICE CAKE



Chinese Sticky Rice Cake image

A sweet dessert made with glutinous rice flour (also called sweet rice flour) and red bean paste. This recipe was given to me by my Chinese sister-in-law. It is a favorite of my family. It has a firm custard-like texture which is different to many western palates.

Provided by Mom2MMJ

Categories     World Cuisine Recipes     Asian     Chinese

Time 3h20m

Yield 24

Number Of Ingredients 8

1 (16 ounce) box sweet rice flour (mochiko)
1 cup canola oil
2 ½ cups milk
1 ½ cups white sugar
1 teaspoon baking powder
3 eggs, beaten
½ (18.75 ounce) can sweetened red bean paste
2 tablespoons toasted sesame seeds

Steps:

  • Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking pan.
  • Mix rice flour, canola oil, milk, sugar, and baking powder in a large bowl. Stir in the beaten eggs. Pour the mixture into the baking pan. Drop small spoonfuls of the red bean paste into the flour mixture about 1 to 2 inches apart, making sure that the red bean paste is covered by the flour mixture. Sprinkle with toasted sesame seeds.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 250.3 calories, Carbohydrate 35.2 g, Cholesterol 25.3 mg, Fat 11 g, Fiber 0.4 g, Protein 3.5 g, SaturatedFat 1.3 g, Sodium 63.4 mg, Sugar 13.9 g

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