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  3. Eight Treasure Rice
Traditional sticky rice dumpling wrapped in leaf

Festive sticky rice with sweetened fruits and beans

Eight Treasure Rice

Eight Treasure Rice

1h 30mMedium

Prep Time

30 min

Cook Time

1 hr

Total Time

1 hr 30 min

Servings

8

8 servings

Difficulty

Medium

Cost

Moderate

$$

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Eight Treasure Rice

Festive sticky rice with sweetened fruits and beans

A dome of glistening sticky rice studded with dried fruits, candied lotus seeds, and sweet red bean paste. Ba bao fan is a magnificent Chinese New Year dessert with centuries of tradition.

30m

Prep Time

60m

Cook Time

90m

Total Time

8

Servings

Medium

Difficulty

Moderate $$

Cost

Chinese CuisineDessertVeganGluten-FreeDairy-Free
Sarah Chen
Sarah Chen

September 21, 2024(Updated April 13, 2026)

Eight treasure rice is as stunning to look at as it is to eat. The sticky rice dome, decorated with colorful dried fruits and filled with sweet bean paste, is a show-stopping centerpiece at any celebration.

Why This Recipe Works

Soaking the glutinous rice ensures even steaming and a uniformly sticky texture. Lining the bowl with fruits first creates a beautiful mosaic pattern when the dessert is inverted.

Ingredients

  • 2 cups glutinous rice, soaked 4 hours
  • 1/2 cup sweet red bean paste
  • 1/4 cup dried jujube dates
  • 2 tbsp candied lotus seeds
  • 2 tbsp raisins
  • 3 tbsp sugar

Instructions

  1. 1

    Drain soaked glutinous rice and steam for 25 minutes until tender. Mix with sugar and 1 tbsp oil.

  2. 2

    Grease a round bowl. Arrange dried fruits, lotus seeds, and raisins in a decorative pattern on the bottom.

  3. 3

    Press a layer of sticky rice over the fruit, lining the bowl evenly. Spread red bean paste in the center.

  4. 4

    Cover with remaining sticky rice and press firmly. Steam for 30 minutes.

  5. 5

    Invert the bowl onto a plate to unmold the dome. Drizzle with a warm sugar syrup and serve immediately.

Serving Suggestions

Ways to Serve This Dish

  • Serve over steamed jasmine or sticky rice

  • Pair with a side of pickled vegetables or kimchi

  • Add a drizzle of sesame oil and toasted sesame seeds for extra flavor

  • Serve with a scoop of vanilla ice cream or a dollop of whipped cream

Substitutions

Red bean pasteSweetened taro paste

Rich and earthy alternative filling

Dried jujube datesDried cranberries

More readily available with similar sweetness

DepthPantry

Test Kitchen Pick

Soy Sauce

Helpful Pantry Staple

Why the pantry staple matters

This style of cooking leans heavily on a few foundational condiments. A better soy sauce is usually the fastest pantry upgrade to notice.

The savory base here starts with a more useful bottle, not another gadget.

  • Useful across marinades, stir-fries, and dipping sauces
  • Gives the final dish a fuller savory backbone

If this cuisine shows up regularly in your kitchen, soy sauce is one of the best-value pantry upgrades.

Shop soy sauce for this recipe

Tips & Storage

Pro Tips

  • Soak glutinous rice for at least 4 hours for the best texture.

  • Grease the bowl generously with oil to ensure the dome unmolds cleanly.

Storage

Wrap tightly and refrigerate for up to 3 days. Freeze for up to 1 month.

Reheating

Re-steam for 15 minutes until warmed through and sticky.

Nutrition Facts

Per serving (0mg) · 8 servings

Calories280
LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein4g
Carbohydrates3g
Fat62g
Fiber15mg
Sugar2g
Sodium18g

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

What are the eight treasures?
They vary by recipe but traditionally include dates, lotus seeds, raisins, goji berries, walnuts, and candied fruits.
Can I use canned red bean paste?
Yes, canned sweetened red bean paste works perfectly and saves time.

Explore More

More Chinese RecipesMore DessertVegan RecipesGluten-Free RecipesDairy-Free RecipesStovetop Recipes
Sarah Chen

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

View all recipes →

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