Eight treasure rice

"This was my grandma's treat for Lunar New Year's Festival growing up. The eight 'treasures' consist of dried fruits, nuts and red bean paste, and eating this dish is considered an auspicious way to ring in the year."

Eight treasure rice Credit: Kitti Gould

• serves

  8

• prep

  10 minutes

• cook

  50 minutes

• difficulty

  Mid

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Ingredients

• 200 g (1 cup) glutinous rice
• 1 tbsp brown sugar
• coconut oil, for greasing
• osmanthus syrup or honey, to serve

Filling

• 1 red glace cherry
• 2 tsp chopped dried apricots
• 2 tsp dried raisins or longans
• 2 tsp citrus peel
• 2 tsp dried cranberries
• 2 tsp pepitas
• 2 tsp flaked almonds
• 200 g red bean paste

You will need to begin this recipe overnight.

Resting time: 10 minutes

Instructions

1. Rinse the glutinous rice, then place into a bowl and cover with cold water. Soak overnight or for at least 8 hours.
2. The following day, drain the rice well, return to the bowl and mix with the brown sugar.
3. Grease a 15.5 cm diameter, 5 cm deep bowl with coconut oil.
4. On the bottom of the bowl, arrange a pattern with the dried fruit, pepitas and almonds (using 7 elements in keeping with tradition).
5. Lay half the rice over the dried fruit and nuts. Shape the red bean paste into a flat circle (the 8th "treasure") slightly smaller than the diameter of the dish so it sits hidden inside the rice pudding. Place it on top of the rice. Add the rest of the rice and flatten with a spoon.
6. Gently pour in just enough cold water to come level with the rice (avoid pushing the rice around).
7. Place the bowl into a 23 cm diameter bamboo steamer to fit over a saucepan filled with simmering water. Steam over medium heat for 50 minutes.
8. Let cool for 10 minutes. Gently run a knife around the edge of the pudding bowl, and carefully flip onto a serving plate. Drizzle with osmanthus syrup or honey to serve.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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