Eight Treasure Rice Pudding (Ba Bao Fan, 八宝饭)

Method10 steps

1. 1

   Step 1: Rinse the 200 g glutinous rice under running water. Cover generously with fresh water in a bowl and refrigerate overnight, leaving room for the rice to expand. Drain well and discard the soaking water, then mix the soaked rice with the 1 tablespoon sugar.

   Uses 200 g dry glutinous rice (sticky rice), about 1 cup · Water, enough to rinse and generously cover the rice for soaking · 1 tbsp white sugar

   
2. 2

   Step 2: Prepare the handful of mixed dried fruit and nuts. Remove any fruit stones and slice as needed. If using jujube, peanuts, lotus seeds or almonds, soak those selected toppings in water overnight in the refrigerator and drain before assembling. Other dried fruits and nuts can be used directly.

   Uses 1 handful mixed dried fruit and nuts · Water, enough to soak any selected hard dried toppings

3. 3

   Step 3: Evenly coat a heatproof bowl with the ½ teaspoon coconut oil. Use a bowl at least about 15 cm wide and 7 cm deep, allowing at least 1 cm headroom above the assembled rice for expansion.

   Uses ½ tsp coconut oil for coating the bowl

4. 4

   Step 4: Spread the prepared dried fruit and nuts from step 2 in a single layer over the bottom of the coated bowl from step 3. Arrange a pattern if you like.

   Uses Prepared toppings, drained if soaked · coconut-oil-coated bowl

5. 5

   Step 5: Lay half of the drained sweetened rice from step 1 over the toppings in step 4. Shape the 3 tablespoons ready red bean paste into a flat disc smaller than the bowl and lay it in the middle. Cover with the remaining half of the same rice and flatten gently with a spoon.

   Uses toppings arranged in the coated bowl · Half of the drained, sugar-mixed rice · 3 tbsp ready sweet red bean paste · Remaining half of the same drained, sugar-mixed rice

6. 6

   Step 6: Gently pour fresh pudding-cooking water into the layered bowl from step 5, just enough to reach the level of the rice without moving the layers. Keep the required headroom above it.

   Uses assembled rice, paste and toppings in the coated bowl · Water, just enough to reach the level of the rice in the assembled bowl

   
7. 7

   Step 7: Bring the steamer water to a full boil, keeping it below the rack or basket. Set the assembled bowl from step 6 on the rack or in the basket and cover. Once steady steam resumes, reduce to medium heat to maintain it and start the first 25 minutes of the 50-minute steaming period.

   Check steamer water halfway · 25 minUses assembled pudding bowl · Water for the steamer, plus hot top-ups as needed

   
8. 8

   Step 8: At the 25-minute reminder, carefully check the steamer water and replenish with hot water if needed. Cover again and steam the pudding for the remaining 25 minutes, making 50 minutes in total, until the rice is fully cooked and sticky.

   Finish the second 25 minutes · 25 minUses partly steamed pudding in its steamer · Hot water to top up the steamer if needed

9. 9

   Step 9: Remove the fully steamed pudding bowl from step 8 and leave it to rest for about 10 minutes. Run a knife or spatula gently around the edge. Place a serving plate upside down over the bowl, hold them together and invert; lift the bowl away carefully.

   Rest before unmoulding · 10 minUses Fully steamed pudding lifted from the steamer

   
10. 10

    Step 10: Serve the unmoulded pudding from step 9 warm or at room temperature in six dessert portions, with an optional drizzle of honey. For leftovers or advance preparation, cool promptly and refrigerate within 2 hours; use within 3 days. Freeze tightly wrapped portions for up to 2 months. Thaw frozen portions overnight in the refrigerator, unwrap and steam for about 10 minutes, continuing until piping hot throughout (74°C/165°F).

    Uses unmoulded rice pudding · Honey, for serving, optional