Eight Treasures Rice Pudding
Eight Treasure rice pudding(八宝饭) is a typical delightful dessert in Chinese cuisine. The Eight-treasure Rice Pudding is used as a banquet course for its beautiful colors, taste and presentation. The glutinous rice indicate “united” and sweetness; the eight treasure sticky rice pudding suggests fortune in the coming new year.
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Eight Treasures Rice Pudding
Eight Treasure rice pudding(八宝饭) is a typical delightful dessert in Chinese cuisine. The Eight-treasure Rice Pudding is used as a banquet course for its beautiful colors, taste and presentation. The glutinous rice indicate “united” and sweetness; the eight treasure sticky rice pudding suggests fortune in the coming new year.
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| 8people |
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Ingredients
- 1tablespoon sugar
- 1/2cup lotus seed paste or red bean paste
Toppings: (your choice)
- Mixed dried fruit (eg. apricotspersimmon, cranberry, apples, raisins)
- Pistachios or other nuts
- dried red datesseeds removed
- Dried dragon’s eye
- Pumpkin seeds
Syrup:
- 2/3cup water
- 3tablespoon tablespoons coconut milk or 1ginger juice
- 1/3cup sugar
- 1-1/2tablespoon teaspoons cornstarch mixed with 1water
- 4teaspoons Triple Sec or Grand Marnieroptional
Garnish:
Instructions
Prepare the rice:
- Soak rice in warm water to cover for 2 hours or overnight; drain well. Toss with sugar.
To assemble:
- Coat or spray a bowl to prevent rice from sticking.
- Arrange an even layer of half of toppings of your choice attractively on bottom of bowl.
- Form lotus seed paste into a two flat circles, slightly smaller than diameter of bowl and lay one circle on top of the toppings.
- Place half the rice over paste.
- Layer remaining toppings and lotus paste on top of rice.
- Place remaining half of rice on top, gently pressing rice down with a spoon to flatten.
Cooking:
- Place bowl in a steamer or on a rack in a wok. Cover and steam rice pudding over medium heat for 50 minutes to 1 hour, replenishing water if needed.
- While pudding is steaming, heat water, coconut milk and sugar in a small saucepan. Cook over medium heat, stirring, until syrup is reduced by about half. Thicken with cornstarch solution.
- Just before serving, add Triple Sec and mix well.
Serving:
- Place a serving plate over rice pudding bowl and invert, gently shaking to unmold.
- Pour hot syrup over pudding. Sprinkle with shredded coconut and chopped pistachios; serve.
Recipe Notes
© Yan Can Cook, Inc. 2023