I absolutely love this recipe because it’s a nostalgic and comforting blend of flavors and textures that reminds me of family gatherings and festive occasions. Plus, the combination of sweet, nutty, and chewy ingredients makes every bite a delightful surprise that satisfies my craving for a unique and traditional treat.
I adore conjuring dishes that meld together luxurious flavors and textures, and Eight Treasure Rice remains among my cherished creations. This exquisite dessert begins with glutinous rice, which is sweetened with crystal sugar and flavored with longan and jujubes.
It, too, has red beans and lotus seeds, which add great nutrition. And then it ends with a medley of walnuts and candied cherries, which impart a marvelous crunch.
Ingredients
Glutinous Rice:
Carbohydrate-rich foundation serves up a yielding sweetness.
Red Beans:
Abundant in protein and fiber, contributes an earthy taste.
Lotus Seeds:
Protein- and antioxidant-rich, these nuts are a delicious, soft, and nutty source of nutrition.
Dried Longan:
Fragrant and sweet material, a good vitamin C source.
Walnuts:
Provides a satisfying crunch; contains an abundance of healthy fats and omega-3s.
Raisins:
Sweet boost; full of fiber, vitamins.
Candied Cherries:
Sweet, bright finish; includes hue and feel.
Ingredient Quantities
- 1 cup glutinous rice (sticky rice)
- 1/4 cup red beans
- 1/4 cup lotus seeds
- 1/4 cup dried longan
- 1/4 cup dried jujubes (red dates)
- 1/4 cup walnuts
- 1/4 cup raisins
- 1/4 cup candied cherries
- 1/4 cup crystal sugar
- 2 tablespoons lard or vegetable oil
- 2 tablespoons sugar
- Pinch of salt
Instructions
1. Wash the sweet rice well in cold water until the water runs clear. Then soak it in cold water for at least 2 hours before using it in a recipe. For best results, soak the sweet rice overnight.
2. Wash the red beans and let them sit in water for several hours or overnight. Boil the soaked red beans in fresh water until you’re able to pierce them easily with a fork, then drain the beans and set them aside.
3. Wash the lotus seeds and boil them in water until they are tender. Drain the seeds well and set them aside.
4. Soak the glutinous rice in water for several hours. Drain the saturated rice and dump it into a steamer, one that is lined with cheesecloth, or a steaming rack. Steam the rice over high heat for about 30 minutes until fully cooked and sticky.
5. In a big bowl, mix the lard (or oil), salt, and sugar into the glutinous rice until well combined. The sugar will help flavor the rice and make it sticky. The oil (or lard) will also help with the flavor and cut down on the “clinging rice” phenomenon we prone to experience with glutinous rice.
6. Get a bowl that can take the heat for the assembly. Coat the inside very lightly with oil so that what you’re putting in there won’t stick.
7. Position the dried longan, dried jujubes, walnuts, raisins, and candied cherries in a decorative manner at the bowl’s base.
8. A layer of sticky rice, seasoned and pressed into shape, goes down first in my making of the fruit-and-nut-stuffed sticky rice. Over the first layer of sticky rice, I arrange a medley of fruits and nuts. Then I add a layer of earthy red beans. On top of all that, I spread another layer of sticky rice, my finishing move in the making of the vibrant, colorful, and deliciously stuffed rice dish.
9. Put the constructed basin into an apparatus designed for steaming and subject it to steam for an extra half hour to merge all tastes together.
10. Once the bowl has been steamed, you will need to invert it onto your serving plate—this is a very important step, as it reveals the bowl’s surprise top. You can pipe on some melted sugar to make it look as though the bowl is full of swathed stitching—this is optional, and you can leave the top as is.
Equipment Needed
1. Mixing bowls
2. Sieve or colander
3. Saucepan
4. Steamer or steaming rack
5. Cheesecloth
6. Knife
7. Fork
8. Heat-resistant bowl
9. Spoon
10. Serving plate
FAQ
- What is the main ingredient in Eight Treasure Rice?– The key component is glutinous rice (also called sticky rice), which gives the dish a distinct texture.
- Can I substitute the lard with another ingredient?Absolutely, vegetable oil can stand in for lard in a plant-based formulation.
- Do I need to soak the beans and lotus seeds before cooking?– Indeed, allowing the red beans and lotus seeds to luxuriate in a bath of cool water for 12 to 14 hours will accelerate their path to tender deliciousness.
- Is Eight Treasure Rice served hot or cold?Warm Eight Treasure Rice is usually the first course of the dinner. In China, it is commonly served at room temperature.
- Can I use other nuts or fruits?Certainly, you can personalize the dish completely by including or replacing any nuts or dried fruits that you desire.
- Is there a way to make it less sweet?You can adjust the sweetness to your liking by lessening the amounts of crystal sugar and granulated sugar used in the recipe.
Substitutions and Variations
Substitute sushi rice for glutinous rice (sticky rice) to achieve a similar sticky texture.
If red beans are unavailable, substitute with black beans or adzuki beans.
Jujubes (red dates), when dried, are used in various Asian dishes. They can be hard to find. Don’t worry if you can’t locate them. Figs (fresh or dried) and apricots, especially dried ones, make fine substitutes.
Pecans or almonds can replace walnuts while retaining a nearly identical nutty flavor.
Lard or vegetable oil – For richness and flavor, use coconut oil or an equivalent amount of butter.
Pro Tips
1. Pre-soak for Better Texture: For the red beans, try using a quick soak method if you’re short on time. Boil the beans for 5 minutes and then let them soak in the hot water for an hour before boiling them again until tender.
2. Uniform Cooking: Ensure that all ingredients are uniformly sized. This helps them cook evenly and blend their flavors better when steamed together.
3. Flavor Infusion: Consider adding a piece of pandan leaf or a few drops of vanilla extract to the sticky rice while steaming for a subtle aromatic enhancement.
4. Prevent Sticking: Use parchment paper instead of cheesecloth if low on supplies, as it can be easier to handle and prevents sticking. Lightly oil it to ease the removal of the rice.
5. Enhance the Presentation: For a more vibrant presentation, briefly soak the dried fruits in warm water or a mix of water and a bit of lemon juice to plump them up and brighten their colors before arranging them in the bowl.
Eight Treasure Rice Recipe
My favorite Eight Treasure Rice Recipe
Equipment Needed:
1. Mixing bowls
2. Sieve or colander
3. Saucepan
4. Steamer or steaming rack
5. Cheesecloth
6. Knife
7. Fork
8. Heat-resistant bowl
9. Spoon
10. Serving plate
Ingredients:
- 1 cup glutinous rice (sticky rice)
- 1/4 cup red beans
- 1/4 cup lotus seeds
- 1/4 cup dried longan
- 1/4 cup dried jujubes (red dates)
- 1/4 cup walnuts
- 1/4 cup raisins
- 1/4 cup candied cherries
- 1/4 cup crystal sugar
- 2 tablespoons lard or vegetable oil
- 2 tablespoons sugar
- Pinch of salt
Instructions:
1. Wash the sweet rice well in cold water until the water runs clear. Then soak it in cold water for at least 2 hours before using it in a recipe. For best results, soak the sweet rice overnight.
2. Wash the red beans and let them sit in water for several hours or overnight. Boil the soaked red beans in fresh water until you’re able to pierce them easily with a fork, then drain the beans and set them aside.
3. Wash the lotus seeds and boil them in water until they are tender. Drain the seeds well and set them aside.
4. Soak the glutinous rice in water for several hours. Drain the saturated rice and dump it into a steamer, one that is lined with cheesecloth, or a steaming rack. Steam the rice over high heat for about 30 minutes until fully cooked and sticky.
5. In a big bowl, mix the lard (or oil), salt, and sugar into the glutinous rice until well combined. The sugar will help flavor the rice and make it sticky. The oil (or lard) will also help with the flavor and cut down on the “clinging rice” phenomenon we prone to experience with glutinous rice.
6. Get a bowl that can take the heat for the assembly. Coat the inside very lightly with oil so that what you’re putting in there won’t stick.
7. Position the dried longan, dried jujubes, walnuts, raisins, and candied cherries in a decorative manner at the bowl’s base.
8. A layer of sticky rice, seasoned and pressed into shape, goes down first in my making of the fruit-and-nut-stuffed sticky rice. Over the first layer of sticky rice, I arrange a medley of fruits and nuts. Then I add a layer of earthy red beans. On top of all that, I spread another layer of sticky rice, my finishing move in the making of the vibrant, colorful, and deliciously stuffed rice dish.
9. Put the constructed basin into an apparatus designed for steaming and subject it to steam for an extra half hour to merge all tastes together.
10. Once the bowl has been steamed, you will need to invert it onto your serving plate—this is a very important step, as it reveals the bowl’s surprise top. You can pipe on some melted sugar to make it look as though the bowl is full of swathed stitching—this is optional, and you can leave the top as is.
