Eight Treasure Rice Pudding (Ba Bao Fan)

Mise-en-place

Ingrediënten

De bereidingswijze

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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.

   Ongeveer 25 min

   Tip van de kok: 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.

   Ongeveer 2 min

   Tip van de kok: 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.

   Ongeveer 1 min

   Tip van de kok: 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.

   Ongeveer 5 min

   Tip van de kok: 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.

   Ongeveer 2 min

   Tip van de kok: 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.

   Ongeveer 2 min

9. 9

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

   Ongeveer 2 min

   Tip van de kok: Ensure there are no gaps for the red bean paste to escape.

10. 10

    Steam the bowl of rice pudding for another 20 minutes.

    Ongeveer 20 min

    Tip van de kok: 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.

    Ongeveer 5 min

    Tip van de kok: 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.

    Ongeveer 2 min

13. 13

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

    Ongeveer 3 min

14. 14

    Invert the rice pudding onto a serving plate.

    Tip van de kok: 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.