Eight Treasure Rice Pudding Food

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EIGHT-TREASURE PUDDINGS



Eight-Treasure Puddings image

Categories     Fruit     Rice     Dessert     Bake     Lunar New Year     Apricot     Cherry     Walnut     Vegan     Gourmet     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Soy Free     Kosher

Yield Makes 8 dessert servings

Number Of Ingredients 13

2 1/4 cups Chinese or Japanese short-grain sticky ("sweet") rice
1 teaspoon peanut or vegetable oil plus additional for greasing
3 1/2 cups cold water
1/2 cup Chinese rock sugar pieces
1/3 cup dried pitted Chinese jujubes, cut lengthwise into 1/4-inch-thick strips
8 pitted prunes, quartered (1/3 cup)
8 large dried apricots, cut into 1/4-inch-thick strips (1/3 cup)
3 tablespoons dried sour cherries
3 tablespoons diced (1/4 inch) candied orange peel
8 walnut halves
8 teaspoons canned sweet red beans or sweet red-bean paste (from a 14- to 16-oz can)
Special Equipment
a 9-inch round cake pan (2 inches deep); 8 (6- to 8-oz) custard cups or heatproof bowls; a 17- by 12- by 2 1/2-inch roasting pan; heavy-duty foil

Steps:

  • Rinse rice in a large sieve under cold running water until water runs clear, then drain. Combine rice, oil, and 2 cups cold water in cake pan.
  • Put 1/2 inch of water in a 12-inch-wide pot or deep skillet. Set a metal rack (or a few metal cookie cutters) in bottom of pot, then set cake pan (with rice) on rack and bring water to a boil. Cover pot and steam over high heat, checking water level occasionally and adding more water if necessary, until rice is cooked, about 40 minutes. Carefully remove pan and cool to room temperature.
  • Meanwhile, bring remaining 1 1/2 cups cold water to a boil in a 2-quart heavy saucepan with rock sugar, jujubes, prunes, apricots, cherries, and orange peel, then reduce heat and simmer, covered, until fruit is very soft and liquid is reduced to 3/4 cup, about 45 minutes. Stir in walnuts and simmer 1 minute. Immediately drain in a medium-mesh sieve set over a bowl, reserving syrup and fruit separately. Remove walnuts from fruit and set aside.
  • Put oven rack in middle position and preheat oven to 350°F. 3Lightly oil custard cups and a 1/3-cup measure. Put 1 walnut half in bottom of each cup, then spoon 2 tablespoons mixed fruit (per cup) on top, spreading evenly around bottom of each cup. Drizzle 1 teaspoon reserved fruit syrup over fruit in each cup, then press 1/3 cup rice (per cup) on top of fruit with dampened fingertips. Using your fingertips or back of a small spoon, make a small indentation in rice and fill with 1 teaspoon red beans (per cup), leaving at least a 1/2-inch border of rice. Drizzle 1 teaspoon fruit syrup over each rice pudding, then cover with 2 tablespoons rice (dip measuring spoon in water before measuring rice to prevent sticking). Using a small piece of plastic wrap, press rice in cups to flatten surface. Discard wrap.
  • Arrange cups in roasting pan. Oil a sheet of heavy-duty foil, then cover pan with foil (oiled side down) and seal tightly. Bake in a water bath 1 hour, then let stand, covered, 5 minutes. Run a knife around edge of each cup to loosen rice, then invert each pudding onto a dish. Drizzle with remaining fruit syrup.

EIGHT-TREASURE RICE PUDDING



Eight-Treasure Rice Pudding image

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

1 cup glutinous rice, red or white, see note
2 tablespoons sugar
2 tablespoons peanut oil
1/2 cup sweetened red-bean paste, see note
1 cup Chinese preserved or candied fruits, such as lotus nuts, gingko nuts, lichees, loquat, preserved lemons, ginger, plums, dates, see note
1 cup water
1/4 cup sugar
1 teaspoon cornstarch
Rind of 1 lemon, grated

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.

8 TREASURE RICE PUDDING



8 Treasure Rice Pudding image

Make and share this 8 Treasure Rice Pudding recipe from Food.com.

Provided by chia2160

Categories     Dessert

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

1/2 cup chopped peeled mango
1/4 cup green seedless grape, halved
1/4 cup raisins
1/4 cup dried tart cherry
1/4 cup chopped dried pineapple
cooking spray
1/4 teaspoon salt
3 cups hot cooked glutinous rice, divided
1/4 cup almond butter
1/4 cup maple syrup, divided
4 cups water
1 tablespoon chopped almonds

Steps:

  • 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.

Nutrition Facts : Calories 231.3, Fat 7.5, SaturatedFat 0.7, Sodium 160.5, Carbohydrate 39, Fiber 2.1, Sugar 15.8, Protein 4.1

EIGHT TREASURE SHANGHAI RICE PUDDING



Eight Treasure Shanghai Rice Pudding image

This is a recipe from one of my mother's old cookbooks. I haven't tried it yet, but it's full of all kinds of neat ingredients and it looks yummy!

Provided by Recipe Junkie

Categories     Dessert

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 17

2 cups glutenous rice, rinsed and drained
2 cups water
1/4 cup vegetable shortening or 1/4 cup lard, melted
2 tablespoons sugar
2 tablespoons sliced almonds
6 red candied dates
8 -10 canned whole lotus seeds (optional)
candied red cherries
green glazed cherries
2 tablespoons raisins
4 candied kumquats (optional)
2/3 cup sweet red bean paste
3/4 cup water
1/3 cup honey
4 teaspoons triple sec or 4 teaspoons Grand Marnier
2 teaspoons cornstarch, mixed with
1 teaspoon water

Steps:

  • Boil rice and water on med heat.
  • Boil uncovered 10 minutes or until water evaporates and you see big holes.
  • Reduce heat, cover and simmer for 25-30 minutes.
  • Fluff rice then stir in melted shortening and sugar.
  • Set aside.
  • Generously grease 1 quart glass bowl.
  • Arrange almonds, dates, lotus seeds, red and green cherries, raisins and kumquats attractively over bottom of bowl.
  • Spread half the cooked rice over decoration.
  • Press down lightly.
  • Spread bean paste over rice for an even layer.
  • Cover with remaining rice, spreading evenly.
  • Cover bowl with small damp cloth.
  • Cooking:.
  • Place covered bowl in steamer or on rack in wok.
  • Cover with a lid and steam over gently boiling water for one hour, replenishing water when necessary.
  • Meanwhile, place syrup over medium heat, swirling pan occasionally.
  • Continue to cook until syrup is reduced to 1/2 c, stirring constantly.
  • Keep warm.
  • Just before serving, add triple sec and mix well.
  • Cover mold with serving platter and invert, gently shaking to unmold.
  • Pour hot syrup over mold and serve hot.

Nutrition Facts : Calories 305.5, Fat 7.4, SaturatedFat 2, Sodium 3, Carbohydrate 56.3, Fiber 1, Sugar 16.3, Protein 3.6

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Top Asked Questions

What does eight treasure rice pudding taste like?
Made of glutinous rice, dried fruits, nuts and red bean paste, it tastes sticky, gooey, sweet, aromatic and nutty. I often think it resembles Zongzi (sticky rice dumplings) in texture and flavour, yet it’s much easier to make. Eight treasure rice pudding consists of three components: glutinous rice, toppings and a filling.
How to cook eight-treasure rice?
Eight-Treasure Rice is a traditional Chinese festival dish. Soak the glutinous rice overnight in water. Before steaming, drain all the water and add about 3 tbsp of water to the rice. Steam for 30 minutes with the lid on. Soak the lotus seeds and dried dates in warm water for at least 2 hours. You can do this one day in advance.
What is Chinese eight Treasury rice?
Chinese Eight Treasury Rice aka babaofan is a special sweet rice dish enjoyed during holiday meals such as Chinese New Year dinner. For more Chinese New Year Recipe, please check out my FREE Chinese New Year Cookbook. Happy Chinese New Year, the Year of Dragon!
What are the treasures in a Chinese dessert?
Instead, the treasures in this dessert are eight different types of dried fruit and nuts, arranged like jewels atop steamed, sweet rice. The dessert is part of a long tradition of dishes centered around the number 8 (eight, or ba, sounds a lot like fa , the Chinese word for prosperity ).

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