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Ba Bao Fan

Name: Ba Bao Fan
Prep time: PT45 minutes (plus soaking time)
Cook time: PT1 hour 15 minutes
Total time: PT2 hours 15 minutes (plus soaking time)
Yield: 8
Cuisine: China
Ingredients: 2 cups Glutinous rice (sweet rice) (Must be glutinous rice for its sticky texture. Rinse thoroughly and soak for at least 4 hours or overnight.); 150 g Red bean paste (Sweetened red bean paste, often found in Asian markets. Can substitute with other sweet pastes like lotus seed paste.); 1 cup Assorted candied fruits and dried fruits (A mix is traditional. Suggestions include candied kumquats, candied winter melon, dried cranberries, dried apricots, candied cherries, candied ginger. Chop larger pieces.); 10 whole Red dates (jujubes) (Pitted and halved. Can be found dried or fresh in Asian markets.); 20 whole Lotus seeds (Dried lotus seeds. Soak for at least 2 hours until softened, then boil for 15-20 minutes until tender. Drain and pit if necessary.); 2 tbsp Goji berries (Rinse briefly.); 60 g Granulated sugar (Adjust to taste, depending on the sweetness of other ingredients.); 2 tbsp Lard or vegetable oil (Lard provides a traditional richness. Vegetable oil is a good substitute.); as needed ml Water (For soaking and steaming.)

Eight Treasure Rice

A festive and visually stunning Chinese dessert, Ba Bao Fan is a sweet sticky rice pudding studded with a colorful assortment of dried fruits and nuts. Traditionally served during Lunar New Year and other celebrations, it symbolizes good fortune and prosperity. The rice is steamed in a decorative mold, creating an eye-catching presentation.

Temps de préparation45 minutes (plus soaking time)

Temps de cuisson1 hour 15 minutes

Temps total2 hours 15 minutes (plus soaking time)

Portions8

DifficultéMedium

2 modifications· Feb 8

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🧂 Ingrédients

2 cups Glutinous rice (sweet rice)(Must be glutinous rice for its sticky texture. Rinse thoroughly and soak for at least 4 hours or overnight.)
150 g Red bean paste(Sweetened red bean paste, often found in Asian markets. Can substitute with other sweet pastes like lotus seed paste.)
1 cup Assorted candied fruits and dried fruits(A mix is traditional. Suggestions include candied kumquats, candied winter melon, dried cranberries, dried apricots, candied cherries, candied ginger. Chop larger pieces.)
10 whole Red dates (jujubes)(Pitted and halved. Can be found dried or fresh in Asian markets.)
20 whole Lotus seeds(Dried lotus seeds. Soak for at least 2 hours until softened, then boil for 15-20 minutes until tender. Drain and pit if necessary.)
2 tbsp Goji berries(Rinse briefly.)
60 g Granulated sugar(Adjust to taste, depending on the sweetness of other ingredients.)
2 tbsp Lard or vegetable oil(Lard provides a traditional richness. Vegetable oil is a good substitute.)
as needed ml Water(For soaking and steaming.)

👨‍🍳 Instructions

1
Prepare the glutinous rice: Rinse the glutinous rice under cold running water until the water runs clear. Soak the rice in plenty of water for at least 4 hours, or preferably overnight. Drain the soaked rice thoroughly.
⏱️ 5 minutes active, 4+ hours soaking
2
Cook the rice: Transfer the drained glutinous rice to a heatproof bowl or a steamer basket lined with cheesecloth. Steam over high heat for about 30-40 minutes, or until the rice is tender and cooked through. The rice should be translucent and sticky. While the rice is still hot, transfer it to a large mixing bowl. Add the granulated sugar and lard (or oil). Gently mix and fold until the sugar and fat are fully incorporated and the rice is glossy. Be careful not to mash the grains.
⏱️ 40 minutes
3
Prepare the mold: Generously grease a decorative heatproof bowl or mold (about 6-8 cup capacity) with lard or oil. This is crucial for easy unmolding. Arrange the prepared dried fruits, red dates, lotus seeds, and goji berries in a decorative pattern at the bottom of the greased mold. Think of a flower or a star.
⏱️ 15 minutes
4
Assemble the Ba Bao Fan: Spread about half of the seasoned glutinous rice evenly over the decorative layer in the mold. Gently press down to compact it. Dollop the red bean paste over the rice layer, spreading it evenly without reaching the edges. Top with the remaining glutinous rice, pressing down firmly to create a compact, even layer. Ensure there are no air pockets.
⏱️ 10 minutes
5
Steam the dessert: Cover the mold tightly with foil or a lid. Place the mold in a steamer basket or on a rack over boiling water. Steam over medium-high heat for about 45-60 minutes, or until the rice is thoroughly heated through and sticky. Ensure the water level in the steamer is maintained.
⏱️ 1 hour
6
Unmold and serve: Carefully remove the mold from the steamer. Let it rest for 5-10 minutes. To unmold, place a serving plate over the top of the mold. Holding both firmly, quickly invert them. Gently lift the mold. If it sticks, tap the bottom or sides lightly. Serve warm.
⏱️ 10 minutes

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💡 Conseils de pro

✓Ensure the glutinous rice is thoroughly soaked and cooked until tender and translucent for the best sticky texture.
✓Grease the mold very generously with lard or oil to prevent sticking. This is the most critical step for successful unmolding.
✓Pack the rice and fillings firmly into the mold to create a cohesive dessert that holds its shape.
✓If the rice is difficult to unmold, briefly steam the inverted mold again for a few minutes to loosen it.

✨ Idées de variations

Inspiration pour votre propre version de cette recette

Use different combinations of dried fruits and nuts, such as walnuts, pistachios, or dried mango.
Add a tablespoon of rose water or osmanthus syrup to the rice mixture for added fragrance.
For a richer flavor, use a bit of sweetened condensed milk mixed with the sugar and lard.