Eight-Treasure Glutinous Rice with Lotus Seed Apple Jelly

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

New Beijing Cuisine

New Beijing Cuisine

By Jereme Leung

Published 2010

  • About

Ba bao fan (eight-treasure rice) can be found throughout China. It is a sweetened glutinous rice dessert that is mixed with fruit and served as a dessert, and has about as much cachet as fruitcake does in the West. Like fruitcake, it is a tradition to eat this during festive seasons such as Chinese New Year.

Ingredients

  • White glutinous (sticky) rice 300 g (11 oz), soaked in water for 30 minutes
  • Black glutinous (sticky) rice 20 g (β…” oz), soaked in water for 30 minutes
  • Red beans 20 g (β…” oz)
  • Barley 30 g (1 oz)
  • Sugar 50 g (1β…” oz)
  • Raisins 30 g (1 oz)
  • Dried tangerine peel 15 g (Β½ oz)
  • Fresh or canned hawthorn fruit 20 g (β…” oz), thinly sliced
  • Green peas 15 g (Β½ oz), cooked until tender
  • Osmanthus honey Β½ tsp, or use preferred scented honey
  • Lotus seed apple jelly
  • Green apples 200 g (7 oz)
  • Water 200 ml (7 fl oz)
  • Rock sugar 85 g (3 oz)
  • Gelatin 7 sheets, about 15 g (Β½ oz), or Β½ Tbsp powdered gelatin
  • Lotus seeds 20 g (β…” oz), soaked in water to soften

    Method

    1. In separate batches, steam both types of glutinous rice, red beans and barley until tender. Glutinous rice takes about 30–40 minutes to cook, and red beans and barley about 50 minutes. When white glutinous rice is cooked, mix well with sugar.
    2. Layer both types of glutinous rice, red beans, barley, raisins, tangerine peel, hawthorn fruit and green peas to form a conically-shaped tower, using a 10-cm (4-in) round ring cutter to form the base. Set aside.
    3. Prepare jelly. Cut 20 g (β…” oz) of the apples into 0.5-cm (ΒΌ-in) cubes and set aside. Soak gelatin (if using sheets) in cold water until softened and drain before use. Combine remaining apples, water, sugar, gelatin and lotus seeds in a pot. Cover and simmer for 2 hours. Remove and discard apples, then set jelly mixture aside to cool. Add apple cubes and stir well. Pour into moulds of preferred shape. Refrigerate and leave for 20 minutes or until jelly has set.
    4. Reheat glutinous rice tower by steaming for a few minutes until warm. Unmould onto a serving plate, then unmould jelly and place alongside glutinous rice tower. Drizzle honey over and serve immediately.