Eight Treasure Glutinous Rice Cake Recipes

EIGHT TREASURE RICE PUDDING

Eight Treasure Rice Pudding image

Eight Treasure rice pudding is a traditional Lunar New Year dessert. It's named for the eight different dried and candied fruits used in the recipe.

Provided by Liv Wan

Categories Dessert

Time 1h55m

Number Of Ingredients 21

Ingredients

For the Rice:
2 cups glutinous rice (sticky rice)
1 tablespoon sunflower oil
1/4 teaspoon salt
For the Fruit:
Neutral oil for coating bowl
Handful of sugar-glazed cherries
Handful of black raisins
Handful of yellow raisins
1 dried apricot
For the Filling:
100 grams red bean paste
Handful of sugar lotus seeds
For the Potato Starch Water:
2 tablespoons water
1 teaspoon potato starch
Optional: 2 drops rose essence
For the Sugar Syrup:
1 tablespoon sugar
1 tablespoon honey
1/2 cup water

Steps:

Gather the ingredients.
Place the glutinous rice in a non-reactive bowl and cover it with cold water. Let it soak for at least 1 hour.
Drain the soaking water and place the rice in a steamer basket set over simmering water. Cover and steam for 30 to 45 minutes. While still hot, gently combine it with the sunflower oil and salt.
Coat the inside of a heat-proof medium-sized bowl with oil. (Make sure this bowl will fit in the steamer basket.) Cut the sugar-glazed cherries in half and put some aside for later. Place the remaining sugar-glazed cherries along with the dried fruits in a decorative pattern in the bowl.
Once the fruit is arranged, place half of the cooked rice in the bowl and press down gently.
Spoon the red bean paste into the middle and smooth out the top.
Use a little bit of glutinous rice to cover the red bean paste and place the sugar lotus seeds and remaining sugar-glazed cherries around the edge of the bowl.
Evenly place the rest of the glutinous rice on top and press down.
Place the bowl with the fruit and rice in the steamer basket set over simmering water and steam for 30 minutes, keeping an eye on the amount of water underneath the basket.
Meanwhile, in a small bowl, mix the starch water ingredients, whisking vigorously until well combined.
Place all the syrup ingredients in a small pot. Bring to a boil, and then add the starch water. Stir until thick.
Remove the bowl from the steamer basket and let it rest for 10 minutes. Invert the bowl onto a plate and release the rice pudding. Brush the sugar syrup over the surface.

Nutrition Facts : Calories 231 kcal, Carbohydrate 50 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, Sodium 166 mg, Sugar 30 g, Fat 3 g, ServingSize 1 bowl (8 servings), UnsaturatedFat 0 g

BASIC GLUTINOUS RICE

Basic Glutinous Rice image

Provided by Food Network

Categories side-dish

Time 23m

Yield 1 pound, 5 ounces

Number Of Ingredients 2

Ingredients

11 ounces glutinous rice, rinsed
18 ounces water

Steps:

Heat a pan, add the rice and water, cover, and cook over high heat for 15 minutes.
Reduce the heat to very low, and cook for an additional 3 minutes, making sure all the water has evaporated. Remove from the heat and, using a spatula, fluff the rice. It is now ready to serve.

EIGHT TREASURE PORRIDGE DESSERT

Eight Treasure Porridge Dessert image

A traditional Chinese dessert analogous to rice pudding. The eight treasures refers to the 8 different nutritious ingredients that go into it. It is traditionally eaten on Laba festival (December 8th on the lunar calendar). Ingredients can be easily substituted but just remember there should be 8 main ingredients (for namesake), and you should adjust the time at which the ingredient goes into the pot to ensure everything is cooked just right at the end. Other common ingredients include jujube, chestnuts, dried dates, dried longan meat, other dried fruits, peanuts, almonds, walnuts, melon-seed meat, pine nuts, lotus seeds, sesame seeds, kidney beans, black bean, and many others.

Provided by Shannon

Categories World Cuisine Recipes Asian Chinese

Time 5h15m

Yield 10

Number Of Ingredients 10

Ingredients

¼ cup dried small red beans (adzuki beans)
water to cover
¼ cup barley
½ cup glutinous sweet rice
¼ cup dried mung bean
¼ cup oats
¼ cup millet
¼ cup dried small pearl tapioca
½ cup brown sugar, or more to taste
¼ cup raisins

Steps:

Place red beans into a large container and cover with several inches of cool water; let stand 3 hours to overnight. Drain and rinse.
Combine red beans and barley in a pot; add enough water to fill 1/2 the pot. Bring to a boil, reduce heat to low, cover pot, and simmer until beans and barley are tender, about 1 hour.
Mix rice into bean-barley mixture; add more water if it has all been absorbed. Cook rice mixture for 20 minutes. Add mung beans; cook for 20 minutes.
Mix oats, millet, and tapioca into rice mixture; cook, stirring every 5 minutes, until all the grains are softened, about 20 minutes. Add more water to reach desired thickness of porridge. Stir brown sugar and raisins into porridge; cook for 5 minutes more. Remove pot from heat, stirring occasionally to prevent sticking. Serve hot or chilled.

Nutrition Facts : Calories 164.4 calories, Carbohydrate 35.8 g, Fat 0.6 g, Fiber 3.4 g, Protein 4.4 g, SaturatedFat 0.1 g, Sodium 7 mg, Sugar 9.7 g

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