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.
CHINESE SPICY EIGHT TREASURES STIR FRY
This Spicy Eight Treasures Stir fry is another everyday home cooking dish from the old days in Shanghai. The secret of this dish is a combination of 3 things: dried shrimp, loads of garlic and the substitution of spicy bean paste for the sweet bean paste.
Provided by Judy
Categories Fish and Seafood Pork Tofu
Time 45m
Number Of Ingredients 14
Steps:
- Stir fry the spiced bean curd with a teaspoon of oil over medium heat for 2 minutes. Take it out of wok and set aside. Stir fry the carrot with a teaspoon of oil using medium heat for about two minutes...until softens slightly. Take it out of wok and set aside. Repeat the process another two times with the edamame and the cubed pork and set both aside.
- Then add a tablespoon of oil to the pan and stir-fry the garlic over medium heat for about a minute. Add the shrimp and stir to combine. Add the peanuts and stir for another 3-5 minutes, until they start to smell fragrant. Then add the green pepper and mix well. Now add all the pre-cooked ingredients: the bean curd, carrot, edamame and pork. Continue to stir and cook for another few minutes so that everything comes together. Add cooking wine, spicy bean paste, sugar, sesame oil, and the black bean chili sauce. Stir everything together and keep stirring until most of the liquid has evaporated and all the ingredients are well-coated in sauce. Plate and serve!
Nutrition Facts : Calories 384 kcal, Carbohydrate 16 g, Protein 24 g, Fat 26 g, SaturatedFat 3 g, Cholesterol 39 mg, Sodium 204 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
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 TREASURE RICE PUDDING (BA BAO FAN, 八宝饭)
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
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
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
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 FRIED RICE
In Chinese tradition, eight is a lucky number. It's represented here by the delicious "treasures" that comprise the dish: eggs, shrimp, shiitake mushrooms, edamame, sausage or ham, pineapple, cashews and cilantro. Cooking and chilling the rice the day before makes it easy to crumble into separate grains, which is essential for fluffy, flavorful fried rice. From Cooking Club of America.
Provided by Pinay0618
Categories Rice
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Break up rice into individual grains, using your hands to crumble it gently.
- Heat 1 tablespoon of the vegetable oil in large nonstick skillet over high heat until hot. Add eggs; tilt or swirl pan to cover bottom with eggs. (Lift cooked edges and tilt pan to allow uncooked egg to run underneath.) When set, gently turn eggs; cook 10 seconds. Place on cutting board; cool. Roll up; cut crosswise into 1/8-inch-wide ribbons. Fluff to loosen.
- Heat remaining 2 tablespoons vegetable oil in same skillet over medium heat until hot. Cook onion 15 seconds or until shiny and fragrant. Add shrimp; cook 1 to 2 minutes or until shrimp just begins to turn pink. Add mushrooms and edamame; cook 1 minute or until mushrooms are shiny and softened and shrimp turn pink.
- Add rice; toss to combine. Add egg ribbons, sausage, pineapple, cashews, green onions and stir-fry sauce; cook 2 to 3 minutes or until rice is tender and all ingredients are heated through. Stir in cilantro and sesame oil.
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.
EIGHT TREASURE RICE PUDDING
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
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
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- Soak round glutinous rice in cold water for 1 hour at least. Cook it in a rice cooker or steamer. Mix the cooked rice with sunflower oil and salt when it’s still hot.
- Brush some oil on a medium size bowl and cut the sugar glazed cherry in half. Place the dried fruits and sugar glazed cherries as shown in the photos.
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- In a small pot, bring enough water to a boil to cover the pork. Once the water is boiling, blanch the pork in the water for 30 seconds. Remove the pork with a slotted spoon and set aside in a bowl
- Add the oil to a wok or large skillet and heat up over medium-low heat. Add the peanuts and cook for 2-3 minutes, until they start turning golden. Add the doubanjiang and cook for 30 seconds
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- Heat up oil in a wok and sauté sweet peas and wolfberries for about 1 minute. Remove from pan and set aside.
- Heat up oil in another wok and sauté gingko nuts, dried oysters, mushrooms, dried longan and pumpkin. Add in salt, light soya sauce and water. Simmer for 5 minutes then dish out and set aside.
- When stock is almost fully absorbed, add in condiments A, spread out evenly on top of the rice and cook for a further 10-15 minutes. Once rice is thoroughly cooked, fluff up the rice to mix the ingredients. Then add condiments B and mix well before serving.
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- 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.
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- 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.
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- 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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