Eight Treasure Rice (Sweet Sticky Rice) Recipe
Here is a highly popular Eight Treasure Rice recipe. The popular Chinese Eight Treasure Rice which is served as Dessert, is sure to tickle your taste buds. This Eight Treasure Rice recipe is sure to receive rave reviews from all. Mind you, you shall be forgotten so be ready.
Ingredients
2 cups glutinous rice or sticky rice
2 cups mixed candied fruit
1 1/2 cups sugar
4 tbsps. peanut oil or butter
4 cups water
Directions
Soak rice for 2 hours, drain and allow it to dry.
Cut assorted candied fruits into small cubes.
Heat water in a large pot, add rice and bring to the boil, cook until soft.
Strain rice and transfer it to a small bowl, add 1/2 cup sugar, 2 tablespoons oil, mix well and let it cool.
Take two oven proof bowls (each large enough to hold 1 cup rice) grease the inner side of the bowl well with remaining oil.
Arrange half of the candied fruits in a pattern at the bottom of each bowl.
Mix remaining candied fruit with the rice and fill the bowls with the mixture, taking care not to disturb the pattern at the bottom of the bowl.
Seal the top with foil.
Steam the bowls in a steamer for 11/2 hours.
Dissolve remaining sugar with 4 tablespoons water in a pan, over high heat, bring to a boil, remove steam.
Simmer until it becomes a thickend syrup.
Remove from heat, but keep it warm.
After steaming, keep the rice bowls aside to cool a little.
Take two serving plates, upturn the bowls of steamed rice, bottom side up.
Pour syrup over rice and serve.
Note: Glutinous rice is very popular in China, Thailand and Burma.
Glutinous or sticky rice is available all over North East India, also in Maharashtra.
It is a delicacy in north eastern areas of India and numerous sweet dishes are made of this rice.
VARIATIONS:
Nanking Eight Treasure Rice:
Use 1 cup chopped walnuts, almonds, raisins and pistachio instead of candied fruits.
Follow the recipe as above.
Fukien Eight Treasure Rice:
Use 1 cup mixed chopped dates, prunes, orange rind (a little), melon seeds (shelled), lotus seeds (boiled), candied cherries to decorate.
Follow the main recipe as given.
Cut assorted candied fruits into small cubes.
Heat water in a large pot, add rice and bring to the boil, cook until soft.
Strain rice and transfer it to a small bowl, add 1/2 cup sugar, 2 tablespoons oil, mix well and let it cool.
Take two oven proof bowls (each large enough to hold 1 cup rice) grease the inner side of the bowl well with remaining oil.
Arrange half of the candied fruits in a pattern at the bottom of each bowl.
Mix remaining candied fruit with the rice and fill the bowls with the mixture, taking care not to disturb the pattern at the bottom of the bowl.
Seal the top with foil.
Steam the bowls in a steamer for 11/2 hours.
Dissolve remaining sugar with 4 tablespoons water in a pan, over high heat, bring to a boil, remove steam.
Simmer until it becomes a thickend syrup.
Remove from heat, but keep it warm.
After steaming, keep the rice bowls aside to cool a little.
Take two serving plates, upturn the bowls of steamed rice, bottom side up.
Pour syrup over rice and serve.
Note: Glutinous rice is very popular in China, Thailand and Burma.
Glutinous or sticky rice is available all over North East India, also in Maharashtra.
It is a delicacy in north eastern areas of India and numerous sweet dishes are made of this rice.
VARIATIONS:
Nanking Eight Treasure Rice:
Use 1 cup chopped walnuts, almonds, raisins and pistachio instead of candied fruits.
Follow the recipe as above.
Fukien Eight Treasure Rice:
Use 1 cup mixed chopped dates, prunes, orange rind (a little), melon seeds (shelled), lotus seeds (boiled), candied cherries to decorate.
Follow the main recipe as given.
