Eight–Treasure Rice is a traditional Chinese New Year dessert and also served during festival banquets. This dish has lucky meanings. The number eight is a magic number for Chinese people. In Chinese, the number eight sounds like another Chinese work “fa 發 “. fa 發 in Chinese means rich or to thrive in business.
Eight Treasure Rice
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Recipe
PRE TIME: 1 hr 5 min
COOKING TIME: 1 hr 45 min
TOTAL TIME: 2 hr 50 min
8 SERVING
Ingredients:
- 1 lb. Sweet rice
- 4 cup Water
- Rice Seasoning
- 0.5 cup Sugar
- 2 tbsp. Lard
- 1 piece Walnut
- 4 piece Jujube
- 4 piece Black dates
- 8 piece Lotus seeds
- 8 piece Goji berry
- 15 piece Dried apricots
- 8 piece Pine nuts
- 8 piece Raisins
- Syrup
- 1 cup Water
- 1 tbsp. Osmanthus syrup
- 0.5 tbsp. Sugar
- 1.5 tbsp. Slurry (a mixture of equal parts of water and corn starch)
Directions:
Step 1
1
In a mixing bowl, soak the 1lb/450g sweet rice in 4 cup cold water for 2 hours. Discard the water.
Step 2
2
Put soaked sweet rice in a steamer basket lined with cheesecloth.
Step 2-1
3
Steam for 30 minutes.
Step 3
4
In a mixing bowl, combine the steamed sweet rice, ½ cup/110g sugar, and 2tbsp/10g lard. Blend thoroughly.
Step 4
5
Making red bean paste: (optional - skip this step if you prefer to purchase red bean paste from Asian supermarkets) please follow the directions attached to this recipe at the bottom.
Step 5
6
In a large bowl, brush a thin layer of lard.
Step 5-1
7
Put 10oz/285g sweet rice, use a spoon press hard on the rice, and flatten the top.
Step 5-2
8
Add 3oz/85g red bean paste, press hard on it and flatten the top.
Step 5-3
9
Add another layer of sweet rice, and fill up the rice to the top of the bowl.
Step 5-4
10
Place a plate on top, flip over, and remove the bowl.
Step 6
11
Place walnut in the middle, then position 4 Jujubes and 4 black dates alternately to form the first circle next to walnut, then 8 lotus seeds to form the second circle. Put 8 Goji berries in between Jujubes and black dates, then put the 15 dried apricots for the outer circle. Sprinkle pine nuts and raisins on top.
Step 7
12
Cover with the bowl again and steam for 1 hour. Remove from the steamer.
Step 8
13
In a cooking pan, add about a cup of water, then add 1tbsp/15ml Osmanthus syrup, 1/2tbsp/8g sugar, and some water + corn starch slurry. Constantly stir until desired consistency.
Step 9
14
Remove the bowl again, and pour the syrup on top.
Final Notes
Final Notes
Making the red bean paste: ● 4 cups water ● 1 lb/450g red bean ● ½ cup/110g sugar ● Salt, a pinch ● 2 tbsp/10g lard; Preparation: 1. In a cooking pot, add red beans and water, and bring to a boil. Cover and simmer for two hours. 2. In a large bowl, put enough water, place a sieve on top, spoon red beans to the siever, use the spoon break beans, and discard remains(bean skin) in the sieve. Then, cover a strainer with a fine mesh cloth, and pour the bean mixture in the covered strainer. Squeeze the liquid out. This is the red bean paste. 3. In a cooking pan over low heat, add red bean paste, ½cup/110g sugar, a pinch of salt, and 2tbsp/10g lard. Stir constantly until the bean pastes become shiny. Refrigerate for 1 hour.
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