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Eight treasures rice
八宝饭 ba bao fan: Shanghai steamed sticky rice pudding with dried fruit and red bean paste
On New Year's Eve in Shanghai and the towns of Jiangnan, the reunion dinner ends with a dome of sticky rice turned out onto a plate, its top patterned with red dates, raisins, goji berries, walnuts and lotus seeds, and a heart of sweet red bean paste. A glossy syrup goes over just before it reaches the table. Older recipes use lard; this one uses neutral oil, so it is vegan. The usual mistake is undercooking the rice at the first steaming: if it is still chalky before shaping, it never turns tender. Chef's tip: pack the fruit pattern into the bowl first and press the rice firmly over it, so the design comes out sharp.
- Total time
- 105 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the rice
- 14 oz glutinous ricesoaked in cold water for at least 4 hours or overnight
- 2 ⅛ oz caster sugar
- 3 tbsp neutral oil
- 7 oz sweet red bean paste
For the treasures
- 8 dried red dates (jujubes)stoned and halved
- 1 oz raisins
- 1 tbsp goji berriessoaked for 5 minutes
- 1 oz walnut halves
- 20 dried lotus seedssoaked overnight and boiled until tender, or tinned
- 6 dried apricotssliced
- 1 tbsp pumpkin seeds
- ⅔ oz candied orange peeldiced
For the syrup
- ¾ cup water
- 1 ⅜ oz caster sugar
- 1 tsp cornflourmixed with 1 tbsp water
- ½ tsp dried osmanthus flowers (optional)
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What you'll need
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Method
0/7 doneStep 1: Drain 14 oz glutinous rice, spread it on a cloth-lined steamer and steam over a high heat for 30 minutes, sprinkling with a little water halfway. It is ready when every grain is translucent and tender with no chalky centre.
30 minStep 2: While hot, mix the rice with 2 ⅛ oz caster sugar and 2 tbsp of 2 tbsp neutral oil until glossy.
Step 3: Brush a 1-litre heatproof bowl with the remaining 1 tbsp neutral oil. Arrange 8 dried red dates (jujubes), 1 oz raisins, 1 tbsp goji berries, 1 oz walnut halves, 20 dried lotus seeds, 6 dried apricots, 1 tbsp pumpkin seeds and ⅔ oz candied orange peel in a pattern over the base and sides.
Step 4: Press two-thirds of the rice firmly over the fruit, making a well in the middle. Fill the well with 7 oz sweet red bean paste, cover with the rest of the rice and press flat.
Step 5: Cover with foil and steam over a medium-high heat for 40 minutes, until piping hot right through. It can be made a day ahead and re-steamed.
40 minStep 6: For the syrup, boil ¾ cup water and 1 ⅜ oz caster sugar, stir in 1 tsp cornflour and simmer until clear and slightly thick, about 1 minute. Add ½ tsp dried osmanthus flowers.
3 minStep 7: Run a knife round the bowl, turn the pudding out onto a plate and pour the syrup over. Serve warm, cut into wedges.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 6 g
- Carbs
- 64 g
- Fat
- 7 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does eight treasures rice take?
- About 105 minutes in total: 30 minutes to prepare and 75 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of glutinous rice?
- Any long-grain rice, same amount.
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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Perfect for:Lunar New Year