Eight Treasure Rice Pudding (Ba Bao Fan)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Drain the soaked glutinous rice thoroughly.

2. 2

   Steam the drained glutinous rice for 20-25 minutes until it is tender and translucent.

   Ca. 25 min.

   Kokkens note: Ensure your steamer has enough water to last the entire steaming process.

3. 3

   While the rice is hot, transfer it to a large bowl.

4. 4

   Add the sugar, water, and vegetable oil to the steamed rice and mix well until everything is evenly combined.

   Ca. 2 min.

   Kokkens note: The sugar will dissolve better in the hot rice.

5. 5

   Lightly grease a heatproof bowl (about 6-inch diameter) with a little extra vegetable oil.

   Ca. 1 min.

   Kokkens note: This prevents the pudding from sticking and helps with unmolding.

6. 6

   Arrange the dried jujubes, raisins, dried apricots, candied kumquats, walnuts, pumpkin seeds, and goji berries in a decorative pattern on the bottom and sides of the greased bowl.

   Ca. 5 min.

   Kokkens note: Be creative with your arrangement, as this will be the top of your pudding.

7. 7

   Press about half of the seasoned glutinous rice firmly over the fruits and nuts in the bowl, creating an even layer.

   Ca. 2 min.

   Kokkens note: Use the back of a spoon or your greased fingers to press it down tightly.

8. 8

   Spread the red bean paste over the rice layer, leaving a small border around the edge.

   Ca. 2 min.

9. 9

   Cover the red bean paste with the remaining seasoned glutinous rice, pressing it down firmly to seal the filling.

   Ca. 2 min.

   Kokkens note: Ensure there are no gaps for the red bean paste to escape.

10. 10

    Steam the bowl of rice pudding for another 20 minutes.

    Ca. 20 min.

    Kokkens note: This second steaming allows the flavors to meld and the pudding to set.

11. 11

    Carefully remove the bowl from the steamer and let it cool for a few minutes.

    Ca. 5 min.

    Kokkens note: Cooling slightly makes it easier to unmold.

12. 12

    While the pudding cools, prepare the syrup by mixing the cornstarch, sugar, and water in a small saucepan.

    Ca. 2 min.

13. 13

    Heat the syrup mixture over medium heat, stirring constantly, until it thickens and becomes clear.

    Ca. 3 min.

14. 14

    Invert the rice pudding onto a serving plate.

    Kokkens note: If it sticks, gently run a knife around the edge of the bowl.

15. 15

    Pour the prepared syrup over the unmolded rice pudding.

16. 16

    Serve warm and enjoy.