Saucepan@saucepan · Shared this recipeFollowChinese · dessertEight Treasure Rice Pudding (Ba Bao Fan)A festive Chinese dessert of sticky rice, dried fruits, nuts, and red bean paste, steamed in a bowl and served warm or at room temperature.total50 minprep5 mincook45 minservings6Original recipe on redhousespice.comKeep this recipeAdd a copy of Eight Treasure Rice Pudding (Ba Bao Fan) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings200 g glutinous rice, aka sticky rice, sweet rice, about 1 cup1 tbsp white sugar, or brown sugar3 tbsp homemade red bean paste, or shop-bought version, see note 11 handful mixed dried fruit and nuts, e.g. jujube (Chinese dates, apricot, cranberry, raisins, walnuts, pumpkin seeds, peanuts, etc.)0.5 tsp coconut oil, or butter, neutral cooking oilHoney ), for serving (optionalStepsClear checksTap an ingredient or step to check it off.1Step 1: 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.2Step 2: 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.3Step 3: Evenly coat a bowl with coconut oil (or butter, neutral cooking oil) to prevent sticking.4Step 4: Spread a layer of mixed dried fruit and nuts over the bottom of the bowl. Design a pattern if you wish.5Step 5: 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.6Step 6: Pour in water just enough to level with the rice (Be very gentle to avoid pushing the rice around).7Step 7: 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.8Step 8: 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.9Step 9: The rice pudding tastes great both warm and at room temperature. Drizzle some honey when serving if you like a sweeter taste.10Step 10: 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).11Step 11: Steam for 10 minutes to reheat (defrost beforehand if frozen).getsaucepan.com/r/c566165e-79e9-4da4-9ede-3b35ba426082 · Original: https://redhousespice.com/eight-treasure-rice/
