Saucepan@saucepan · Shared this recipeFollowChinese · dessertBa Bao Fan (Eight-Treasure Rice)A festive Chinese sticky rice dessert layered with candied fruits and sweet red bean paste, steamed and served with a lemon syrup.total1 hr 50 minprep40 mincook1 hr 10 minservings6Original recipe on foodandwine.comKeep this recipeAdd a copy of Ba Bao Fan (Eight-Treasure Rice) 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 servings1.5 cup uncooked sweet glutinous rice, such as Rom America, about 10 ¾ ounces1.75 cup water, divided2 tbsp dark brown sugar2 tbsp unsalted butter, plus more for greasing pan1.5 cup preserved or candied Chinese fruits, such as mandarin orange slices, cherries, dates, kumquats, lychees, kiwis, kiwi berries, goji berries, and/or red dates, divided.5 cup sweetened red bean paste, such as Shirakiku1 tbsp plus 1 teaspoon granulated sugar.25 teaspoon cornstarch.25 teaspoon grated lemon zest plus 1 teaspoon fresh lemon juicefresh lemon juiceStepsClear checksTap an ingredient or step to check it off.1Step 1: 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.2Step 2: 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.3Step 3: 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.4Step 4: Place cake pan, foil side up, in steamer over boiling water. Cover stockpot; reduce heat to medium, and steam 1 hour.5Step 5: Meanwhile, whisk together granulated sugar and cornstarch in a small saucepan over medium. Whisk in remaining 1/4 cup water. Cook over medium, whisking often, until sugar dissolves and thickens into a very light syrup, about 4 minutes. Stir in lemon zest and juice; remove from heat.6Step 6: Remove cake pan from steamer; remove foil, and let cake cool slightly, about 10 minutes. Run a knife along edge of cake to loosen. Place a small cake stand on top of cake pan, and invert; unmold onto stand. Pour lemon syrup evenly over cake. Slice into wedges, and serve. For clean slices, dip knife into warm water and wipe clean between slices.getsaucepan.com/r/d11ff0c9-c472-4458-ab61-231006750d75 · Original: https://www.foodandwine.com/ba-bao-fan-eight-treasure-rice-6421270
