Eight-Treasure Rice

Name: Eight-Treasure Rice
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 400 g glutinous rice; 80 g red bean paste; 30 g lotus seeds; 30 g jujubes; 20 g golden raisins; 2 tbsp lard or oil; 40 g rock sugar

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian, Chinese New Year

Eight-Treasure Rice, or Ba Bao Fan, graces the table during Chinese New Year celebrations, a time when families gather to welcome prosperity and happiness. This dish, with its roots in the traditions of southern China, is a symbol of abundance, each treasure representing a blessing for the coming year. It is crafted lovingly in homes, where the cook's hand measures the salt, and lard is used generously to ensure richness.

The flavors are a harmonious blend of sweet and nutty notes, with the sticky glutinous rice providing a comforting chew. Red bean paste, lotus seeds, and jujubes add depth, while golden raisins and rock sugar lend a gentle sweetness. Each bite is a delightful mosaic of textures and tastes, a celebration in itself.

Ingredients

400 gglutinous rice
80 gred bean paste
30 glotus seeds
30 gjujubes
20 ggolden raisins
2 tbsplard or oil
40 grock sugar

Method

Begin by rinsing 400 g of glutinous rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky. Once rinsed, soak the rice in enough water to cover it for at least 2 hours. This step ensures the rice will cook evenly and achieve the desired chewy texture.
While the rice is soaking, prepare the lotus seeds. Rinse 30 g of lotus seeds and remove any green centers if present, as they can be bitter. Place the seeds in a small pot, cover them with water, and bring to a boil over medium heat. Once boiling, reduce the heat and simmer until the seeds are tender but not falling apart, about 20 minutes. Drain and set aside.
Prepare the jujubes by rinsing 30 g of them under cold water. Remove the pits and cut the jujubes into small pieces. This will allow them to evenly distribute throughout the rice, providing sweetness in every bite.
Once the rice has soaked, drain it and transfer it to a steamer lined with a damp cloth or cheesecloth. Steam the rice over medium-high heat for about 30 minutes, or until it becomes translucent and sticky. The rice should hold together when pressed but still have a slight bite.
In a small saucepan, combine 40 g of rock sugar with 2 tablespoons of water. Heat over low heat, stirring gently until the sugar dissolves completely and forms a syrup. This syrup will add a subtle sweetness and glossy finish to the rice.
In a large mixing bowl, combine the steamed rice with 2 tablespoons of lard or oil, the prepared lotus seeds, 30 g of jujubes, 20 g of golden raisins, and 80 g of red bean paste. Mix gently to incorporate all the ingredients evenly, ensuring the rice is well-coated with the lard or oil for a rich flavor.
Transfer the rice mixture into a heatproof bowl, pressing it down gently to compact it. Place the bowl back in the steamer and steam for an additional 15 minutes. This final steaming melds the flavors together and ensures the rice is thoroughly heated.
Once done, carefully invert the bowl onto a serving plate. The Eight-Treasure Rice should hold its shape, with a glossy surface and a fragrant aroma. Serve warm, allowing the sweetness and textures of the treasures to be enjoyed with each spoonful.