China Ba Bao Fan (Eight Treasure Rice)
Ba bao fan, or eight treasure rice, is a traditional Chinese dessert made with glutinous rice, sweetened fillings, and an assortment of dried fruits and nuts. This dish is often served during festive occasions like Chinese New Year and weddings, symbolizing prosperity and good fortune. Its name reflects the Chinese cultural appreciation for auspicious numbers. The "eight treasures" refer to the eight different toppings or fillings used, with each representing wealth or happiness. The dish is a delightful combination of textures and flavors, with the sticky rice providing a soft base for the sweet and chewy toppings. Its beautiful presentation and rich taste make it a showstopper for celebratory meals. Eight treasure rice exemplifies the harmony of taste, texture, and meaning central to Chinese cuisine.
Recipe Servings: 6–8
+ 4 hours resting
Ingredients
- 2 cups (400 g) glutinous rice (sticky rice)
- 2 Tbsp (30 g) sugar
- 2 Tbsp (30 ml) vegetable oil (optional)
- 2 Tbsp (30 g) dried jujubes (red dates), pitted and sliced
- 2 Tbsp (30 g) candied cherries
- 2 Tbsp (30 g) dried lotus seeds, soaked and cooked until soft
- 2 Tbsp (30 g) raisins
- 2 Tbsp (30 g) candied winter melon, diced
- 2 Tbsp (30 g) pine nuts or cashews
- 1 Tbsp (15 g) goji berries (optional)
- 1 cup (240 g) sweet red bean paste (homemade or store-bought)
- 2 Tbsp (30 ml) honey or maltose syrup
- ¼ cup (60 ml) water
Directions
- Rinse the glutinous rice under cold water until the water runs clear.
- Soak the rice in water for at least 4 hours or overnight.
- Drain and steam the rice in a bamboo or metal steamer for 20–25 minutes until fully cooked and tender.
- Transfer the steamed rice to a mixing bowl and stir in sugar and vegetable oil (if using) while the rice is still hot. Set aside.
- Use a heatproof bowl or mold and lightly grease it with oil or line it with plastic wrap for easy removal.
- Arrange the toppings (jujubes, candied cherries, lotus seeds, raisins, winter melon, pine nuts or cashews, and goji berries, if using) decoratively on the bottom of the bowl. These will become the top of the rice when inverted.
- Add a layer of sweetened sticky rice to the bowl, pressing it gently but firmly to create an even layer.
- Spread the red bean paste over the rice in a smooth, even layer.
- Add another layer of sticky rice on top, pressing gently to seal the filling.
- Cover the bowl with a piece of parchment or foil to prevent excess moisture.
- Place the bowl in a steamer and steam over medium heat for 20–25 minutes.
- In a small saucepan, combine honey or maltose syrup with water. Heat gently until the syrup is smooth and slightly thickened.
- Remove the bowl from the steamer and let it cool slightly.
- Invert the bowl onto a serving plate and remove the mold carefully.
- Brush the top with syrup for extra shine and sweetness.
- This dish is traditionally served warm but can also be enjoyed at room temperature.
Prepare the Rice:
Assemble and Steam the Dish:
Prepare the Syrup:
Serve:
Notes
- Feel free to customize the toppings based on your preferences or availability, such as using walnuts, almonds, or other dried fruits.
- For extra aroma, add a few drops of rose water or orange blossom water to the syrup.
- Leftovers can be stored in the refrigerator and reheated by steaming.
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