Eight Treasure Rice Pudding Classic

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A classic Chinese celebration dessert, Eight Treasure Rice Pudding features sticky glutinous rice layered with sweet red bean paste and adorned with eight symbolic candied fruits, nuts, and seeds. It is traditionally served at Lunar New Year and weddings for prosperity and good fortune, where each topping represents a blessing for the coming year.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 9 gFat
• 2.5 gSaturated Fat
• 82 gCarbs
• 4 gFiber
• 38 gSugar
• 6 gProtein
• 55 mgSodium
• 280 mgPotassium
• 50 mgCalcium
• 1.8 mgIron
• 2 mgVitamin C
• 5 mcgVitamin A

Ingredients

For the Glutinous Rice

• 2 cups glutinous (sweet) rice
• 3 tbsp lard or melted pork fat
• 1/3 cup granulated sugar
• 1/2 tsp fine salt
• 2 cups water for steaming

For the Filling and Eight Toppings

• 1 cup smooth sweet red bean paste
• 8 dried lotus seeds, soaked until tender
• 6 dried red dates, pitted and halved
• 2 tbsp goji berries
• 2 tbsp golden raisins
• 4 candied cherries, halved
• 2 tbsp candied winter melon strips
• 2 tbsp pine nuts or slivered almonds

For the Sweet Syrup

• 1/2 cup water
• 1/4 cup granulated sugar
• 1 tsp cornstarch mixed with 1 tbsp cold water
• 1/2 tsp vanilla extract

Directions

1. Rinse the glutinous rice in cold water until the water runs clear, then soak in plenty of cold water for 4 to 6 hours or overnight at room temperature.
2. Drain the soaked rice and spread evenly in a steamer basket lined with cheesecloth. Steam over rapidly boiling water for 30 minutes, until the grains are tender and slightly translucent.
3. Transfer the hot rice to a large mixing bowl. While still steaming, add the lard, sugar, and salt. Stir vigorously with a wooden spoon for 2 minutes until the sugar melts and every grain glistens.
4. Grease the inside of a 6-cup heatproof bowl with a thin layer of lard. Arrange the eight toppings decoratively on the bottom and up the sides — place a lotus seed at the center, surround with dates, cherries, goji berries, raisins, candied melon, and pine nuts in a symmetrical flower pattern.
5. Press half of the sweet rice into the prepared bowl in an even 1-inch layer, packing firmly with the back of a wet spoon. Spread the red bean paste evenly over the rice, leaving a 1/2-inch border at the edges to seal.
6. Top with the remaining sweet rice, pressing firmly to compact and smooth the top. Cover the bowl tightly with aluminum foil.
7. Place the bowl in a steamer and steam over vigorously boiling water for 30 minutes, until the pudding is heated through and the rice binds together cleanly.
8. Meanwhile, make the syrup: combine water and sugar in a small saucepan and bring to a gentle simmer. Stir in the cornstarch slurry and vanilla, and cook for 1 to 2 minutes until the syrup turns glossy and slightly thickened.
9. Remove the bowl from the steamer and let rest for 2 minutes. Place a serving plate over the bowl and quickly invert to release the pudding, revealing the decorative topping.
10. Drizzle the warm syrup over the unmolded pudding, slice into wedges, and serve immediately while warm.

Cook’s Notes

• Soak the glutinous rice overnight in cold water for the best chewy texture and even steaming.
• Traditional lard gives authentic flavor, but coconut oil or unsalted butter can be substituted for a vegetarian version.
• Pack the rice firmly when layering so the pudding holds its beautiful shape when unmolded.
• Choose toppings with contrasting colors — red cherries, golden raisins, white lotus seeds — for the most striking presentation.
• This pudding is best served warm the same day it is made, as the rice firms up considerably when chilled.

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