Eight Treasure Rice Pudding (Ba Bao Fan)
This traditional Chinese dessert is a sweet and visually appealing dish, often served during celebrations. It features glutinous rice molded with an array of dried fruits and nuts, then steamed to perfection. The result is a sticky, sweet, and satisfying pudding.
An original recipe by Forkin
- Total time
- 1 hr 45 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 360 kcal
Allergen information: may contain nuts, sulphites, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 250 gglutinous rice, soaked overnight
- 150 gred bean paste
rice seasoning
- 50 gsugar
- 100 mlwater
- 1 tbspvegetable oil
decoration
- 6 pcsdried jujube, pitted
- 30 graisin
- 4 pcsdried apricot, halved
- 30 gcandied kumquat, sliced
- 30 gwalnut, halved
- 15 gpumpkin seed
- 10 ggoji berry, soaked
syrup
- 1 tbspcornstarch
- 2 tbspsugar
- 100 mlwater
Equipment
steamer · large bowl · spoon · small saucepan · heatproof bowl · serving plate
The method
Step by step
- 1
Drain the soaked glutinous rice thoroughly.
- 2
Steam the drained glutinous rice for 20-25 minutes until it is tender and translucent.
About 25 min
Cook’s note: Ensure your steamer has enough water to last the entire steaming process.
- 3
While the rice is hot, transfer it to a large bowl.
- 4
Add the sugar, water, and vegetable oil to the steamed rice and mix well until everything is evenly combined.
About 2 min
Cook’s note: The sugar will dissolve better in the hot rice.
- 5
Lightly grease a heatproof bowl (about 6-inch diameter) with a little extra vegetable oil.
About 1 min
Cook’s note: This prevents the pudding from sticking and helps with unmolding.
- 6
Arrange the dried jujubes, raisins, dried apricots, candied kumquats, walnuts, pumpkin seeds, and goji berries in a decorative pattern on the bottom and sides of the greased bowl.
About 5 min
Cook’s note: Be creative with your arrangement, as this will be the top of your pudding.
- 7
Press about half of the seasoned glutinous rice firmly over the fruits and nuts in the bowl, creating an even layer.
About 2 min
Cook’s note: Use the back of a spoon or your greased fingers to press it down tightly.
- 8
Spread the red bean paste over the rice layer, leaving a small border around the edge.
About 2 min
- 9
Cover the red bean paste with the remaining seasoned glutinous rice, pressing it down firmly to seal the filling.
About 2 min
Cook’s note: Ensure there are no gaps for the red bean paste to escape.
- 10
Steam the bowl of rice pudding for another 20 minutes.
About 20 min
Cook’s note: This second steaming allows the flavors to meld and the pudding to set.
- 11
Carefully remove the bowl from the steamer and let it cool for a few minutes.
About 5 min
Cook’s note: Cooling slightly makes it easier to unmold.
- 12
While the pudding cools, prepare the syrup by mixing the cornstarch, sugar, and water in a small saucepan.
About 2 min
- 13
Heat the syrup mixture over medium heat, stirring constantly, until it thickens and becomes clear.
About 3 min
- 14
Invert the rice pudding onto a serving plate.
Cook’s note: If it sticks, gently run a knife around the edge of the bowl.
- 15
Pour the prepared syrup over the unmolded rice pudding.
- 16
Serve warm and enjoy.
Per serving
Nutrition
- Calories
- 359.8kcal
- Protein
- 6.6g
- Carbs
- 68.3g
- Fat
- 7.2g
- Fibre
- 2.5g
- Sugar
- 26.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Eight Treasure Rice Pudding in an airtight container in the refrigerator.
Reheat individual portions in a microwave until warm, or steam again for a few minutes.
More recipes
All recipeslunch
Creamy Tomato Soup with Grilled Cheese
This classic pairing features a rich, creamy tomato soup made from roasted tomatoes and aromatic vegetables. It's served alongside a perfectly golden grilled cheese sandwich, creating a comforting and satisfying meal.
1 hr 5 min 735 kcalappetizer
Queijo da Serra da Estrela with Toasted Bread
This recipe features a simple preparation of Queijo da Serra da Estrela, a traditional Portuguese sheep's milk cheese, served at its ideal creamy consistency. It's paired with lightly toasted bread, perfect for scooping up the rich, buttery cheese. This makes an elegant and satisfying appetizer.
45 minside dish
Salada Mista
This vibrant Portuguese Salada Mista is a refreshing medley of crisp romaine, juicy tomatoes, cool cucumber, and thinly sliced onion, all lightly dressed with a simple olive oil and red wine vinegar vinaigrette. Its clean, bright flavors provide a perfect counterpoint to heartier main courses, allowing the natural freshness of the produce to truly shine.
15 min 127 kcalsoup
Avgolemono Soup
This classic Greek avgolemono soup is a comforting and bright dish, perfect for any season. The combination of chicken broth, rice, and a silky lemon-egg liaison creates a uniquely rich yet tangy flavor. It's a nourishing and satisfying meal that's surprisingly easy to prepare.
45 min 175 kcalmain course
Pierogi Ruskie
These traditional Polish pierogi are filled with a savory mixture of potatoes and farmer's cheese, seasoned simply with onion and black pepper. They are a comforting and hearty vegetarian main course, perfect for a family meal.
1 hr 45 min 528 kcaldessert
Vegan Anmitsu
This refreshing Japanese dessert features agar jelly cubes, sweet adzuki bean paste, and fresh fruit, all drizzled with a rich black sugar syrup. It's a light and flavorful treat perfect for any time of year.
2 hr 55 minappetizer
Mee Krob (Crispy Noodles)
This classic Thai appetizer features delicate crispy rice vermicelli noodles coated in a vibrant sweet and sour sauce. The dish is a delightful balance of textures and flavors, with a hint of citrus brightness. It's an impressive starter for any meal.
50 min 450 kcal