Complete recipe for "Bao Bao Fan" (Eight Treasure Rice).
Eight Treasure Rice A traditional Chinese dish, eaten during the Lantern Festival. Popular throughout the country, especially in the Jiangnan region. The recipes vary from region to region, but generally involve:Sticky riceSteaming Sugar, oil,Osmanthus flowers and other ingredients such as:candied dates long-grain rice red beans lotus seeds Chinese dates and other fruits These ingredients are cooked together, then finished with a sugar syrup. The flavor is sweet and delicious, making it a perfect dish for festivals and entertaining guests. Eight Treasure Rice has been enjoyed for centuries and is popular throughout the country. It is known for its beautiful appearance, soft and fragrant texture, and delicious flavor. So, if you're looking for a delicious and traditional Chinese dish, try making Eight Treasure Rice! Let's learn how to make Eight Treasure Rice!
Eight Treasure Rice Recipe I
Main Ingredients
Sticky Rice Black Sticky Rice Sweet Sticky Rice Secondary Ingredients
Vegetable Oil
Salt, Sugar, Sweet Bean Paste Sesame Seeds Candied Dates Black Beans Red Beans Making Process 1. Prepare all the ingredients and soak them overnight.
2. Cook the sticky rice and black beans in a pot.
3. Cook the sweet sticky rice in a steamer.
4. Mix the cooked sticky rice with vegetable oil, sugar, and salt.
5. Mix the sweet sticky rice with vegetable oil, sugar, and salt.
6. Cut the candied dates and sweet bean paste into small pieces.7. Arrange all the ingredients in a bowl. 8. Layer the white sticky rice, black sticky rice, and sweet sticky rice.
9. Steam the bowl of rice for 30 minutes. Eight Treasure Rice Recipe II
Main Ingredients
Sticky Rice
Black Sand
Secondary Ingredients
Pea Flour
Flour
Peanuts
Dried Longans
Lychees Dried Dates Sesame Seeds Making Process 1. Soak the sticky rice for more than 4 hours, and also soak the lychees and peanuts.2. Cook the dried dates, sesame seeds, and peanuts separately in water. 3. Remove the seeds from the lychees.4. Cook the lychees and peanuts in a pot until soft. 5. Cook the sticky rice in a steamer. 6. Mix the cooked sticky rice with sugar and stir well.
7. Arrange the ingredients in a bowl.
8. Layer the white sticky rice, black sticky rice, and sweet sticky rice.
9. Steam the bowl of rice for 30 minutes.
Eight Treasure Rice Recipe III
Main Ingredients
Sticky Rice
Dried Longans
Coconut Flakes
Secondary Ingredients Harmony Oil Metis Sugar Making Process 1. Soak the sticky rice for 4 hours, and also soak the longans.
2. Cook the small beans in a pot with Metis sugar.
3. Rinse the dried longans.
4. Cook the longans and peanuts in a pot until soft.
5. Cook the sticky rice in a steamer.
6. Mix the cooked sticky rice with sugar and stir well.
7. Arrange the ingredients in a bowl.
8. Layer the white sticky rice, black sticky rice, and sweet sticky rice.
9. Steam the bowl of rice for 30 minutes.
Eight Treasure Rice Recipe IV
Main Ingredients
Cooked Sticky Rice
Sweet Bean Paste
Pig Fat
Secondary Ingredients
Sugar, Pig Fat, Cooked White Fungus
White Fungus
Kiwi Dried Mango Dried
Currants
Nuts Making Process 1. Wash the pig fat and cut it into small pieces.2. Cook the pig fat in a pan over low heat, stirring until it turns into small particles. 3. Once the pig fat has turned golden brown, remove it from the heat.4. Scoop out the fat and put it in a container. 5. Mix the pig fat and sugar in the cooked sticky rice.6. Arrange the ingredients in a bowl. 7. Layer the white sticky rice, black sticky rice, and sweet sticky rice.8. Press the rice into small balls and flatten them.
9. Fill the bowl with sweet bean paste, then press it down.
10. Wrap the bowl in plastic wrap and steam for 30 minutes.
2, Place the chopped pork belly in a wok and cook over low heat, stirring constantly until the oil separates.
3, When the pork belly has turned into small, golden-colored particles, and the oil in the pot is a light yellow color, turn off the heat.
4, Use a spoon to remove the meat residue. Pour the hot oil into a container for later use.
5, Place the pork fat and white sugar in the cooked sticky rice. Stir well while hot.
6, Take a bowl and evenly coat the inside with a spoonful of pork fat.
7, Arrange the various candied fruits along the inside of the bowl.
8, Then, form the sticky rice into small balls and press them slightly flat, and gently place them in the bowl, without moving them back and forth, to prevent the attached fruit from moving and affecting the shape. Make a slight indentation in the middle, and first put in a little mung bean paste, and press it flat.
9, Continue to fill the bowl with mung bean paste until the sticky rice around the bowl is about one inch away from the edge. Press the mung bean paste flat, and then cover it with a layer of sticky rice, and press it into a shape. 10, Cover with plastic wrap and place in a preheated steamer for about 30 minutes.
Wrap in plastic wrap, place in a preheated steamer, and steam for about 30 minutes.
