EIGHT TREASURES RICE
Make and share this Eight Treasures Rice recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Rice
Time 55m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Cook the rice with water and sugar.
- Mix the nuts into the cooked rice.
- Toss with honey and cooking oil and serve.
EIGHT-TREASURE GLUTINOUS RICE CAKE
This is a most special sweet, a classic from Shanghai that has come to be a festive dish throughout all of China, particularly in Nanjing and Suzhou. Historically the "8 treasures" included lotus seeds, almonds, red dates, sweet bean paste and pieces of preserved or candied fruit, over which a sugar syrup was poured at serving. It requires some effort to make and involves steaming rice twice, so it is rarely, if ever, a dish made in the home. It is, however, a wonder and satisfying dish to prepare.
Provided by Food Network
Categories dessert
Yield 10 or more servings
Number Of Ingredients 11
Steps:
- Cut all dried fruit, except the raisins, into 1/3-inch dice. Place all fruit, including the raisins, in a large bowl. Reserve.
- Wash the glutinous rice 4 times in room-temperature water and drain well. Place in a cake pan. Add 2 1/2 cups cold water to the rice. Place the cake pan in a steamer, cover, and steam for 30 to 40 minutes, until the rice is cooked. It will acquire a glaze and be translucent. Turn off the heat. Scoop out the rice, add to the bowl of fruit, and mix well to combine all ingredients thoroughly.
- Coat a steamproof bowl, 1 1/2-quart size, with 1 1/2 teaspoons of peanut oil, making certain the bowl in well coated. Coat the hands as well, so the glutinous rice may be handled. Pick up half of the rice-fruit mixture, coat it with the remainder of the peanut oil, and pack it into the bowl, pressing it to the sides. Place the red bean paste in the center of the rice mixture and spread it a bit. Place the remainder of rice on top and press down gently.
- Place the bowl in a steamer, cover, and steam for 45 minutes. Turn off the heat. Remove the bowl and allow to cool for about 5 minutes. Pass a blunt dinner knife around the edge of the rice to loosen it. Place a serving plate, inverted, on top of the bowl, and upend it. The cake should slip out easily. Its fruit-dotted texture will glisten.
- Use a large spoon to divide among individual bowls. Because of its texture, the steamed glutinous rice is virtually impossible to slice as one might a cake. Often a sugar syrup is poured over Eight-Treasure Glutinous Rice Cake when served. It is not at all necessary, because the various fruits, their sugars concentrated from drying, and the red bean paste are sufficiently sweet.
EIGHT TREASURE RICE PUDDING
Sticky rice is layered with pineapple, dates, toasted nuts, and bean paste in this traditional Chinese eight treasure rice pudding recipe.
Provided by xiangxiangzui
Categories World Cuisine Recipes Asian Chinese
Time 2h32m
Yield 8
Number Of Ingredients 12
Steps:
- Rinse and soak rice in a bowl of water for 50 minutes. Drain well and transfer rice to a rice cooker; add 2 cups water.
- Cook rice according to manufacturer's instructions, about 20 minutes. Transfer cooked rice to a large bowl and cool for 2 minutes. Stir in sugar and butter.
- Rinse and soak dates in a bowl of warm water for 30 minutes. Drain and slice dates in half and remove pits.
- Mix red bean paste and walnuts together in a bowl.
- Lightly oil a shallow bowl with vegetable oil. Place pineapple ring in the bottom and fill with pumpkin seeds and peanuts. Arrange dates and mandarin oranges around the pineapple ring, creating a sunshine pattern. Spoon 1/2 of the rice into the bowl and flatten. Spread red bean paste mixture evenly on top. Fill the bowl with the remaining rice and flatten.
- Place bowl in a steamer, cover, and steam over medium-high heat for 25 minutes. Remove from heat and cool for 5 minutes. Run a knife around the edge of the rice. Place a plate over the top, flip over, and remove bowl.
Nutrition Facts : Calories 268.5 calories, Carbohydrate 51.8 g, Cholesterol 3.8 mg, Fat 4.9 g, Fiber 3.1 g, Protein 5.1 g, SaturatedFat 1.4 g, Sodium 24.8 mg, Sugar 8.6 g
EIGHT TREASURES FRIED RICE
Make and share this Eight Treasures Fried Rice recipe from Food.com.
Provided by foodart
Categories Rice
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Combine the rice and water and wash 3 times. Bring the rice to a rapid boil and continue to cook by the absorption method. Simmer and covered, on low heat for 20 minutes. Turn off the heat, and allow standing for 20 minutes.
- In a mixing bowl add all of the meat and vegetables and combine together.
- In a wok add in 3 tbsp oil and all of the meats mixture, garlic and onion mix, salt and white pepper and stir-fried ingredients after 3 to 4 minutes. Take a spoonful and taste for seasoning and salt and pepper to taste mixer and add in the rice and combine through. Add oyster sauce to taste and top with cashew nuts.
Nutrition Facts : Calories 445.8, Fat 13.5, SaturatedFat 4.7, Cholesterol 60.6, Sodium 159.9, Carbohydrate 54.6, Fiber 2.6, Sugar 1.2, Protein 23.6
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EIGHT TREASURE RICE (八宝饭, CHINESE RICE PUDDING)
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5/5 (1)Total Time 1 hr 5 minsCategory DessertCalories 284 per serving
- Cover the glutinous rice with 2” (5cm) cold water and soak it for a minimum of 3 hours, preferably overnight.
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BA BAO FAN (EIGHT-TREASURE RICE) | FOOD & WINE
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- 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.
- 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.
- 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.
- Place cake pan, foil side up, in steamer over boiling water. Cover stockpot; reduce heat to medium, and steam 1 hour.
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