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Chinese Food Recipes >> Chinese recipe Rice Noodles >> Eight-Treasure Rice (Babaofan)

5 oz (150 g) glutinous rice
5 dates, pitted
4 preserved white gourd strips
25 raisins
1/2 tsp watermelon seed kernels
1/2 oz (15 g)haw jelly, diced
7/8 cup (200 g) sugar
2 whole green preserved plums
4 dried longan, (shelled and pitted)
10 shelled walnuts
10 cooked lotus seeds
2 tbsp cornstarch (cornflour), dissolved in 2 tbsp water
  1. Eight-Treasure Rice (Babaofan)Wash the rice and place in a heat-proof bowl with 7 oz (200 ml) of water. Place the bowl in a steamer and steam for 25 minutes, or until just cooked. Add half the sugar about 3 1/2 oz (100 g) and mix well. Set aside.
  2. Cut the dates, plums, white gourd strips, and dried longan into 1/2 inch (1 cm) cubes. Wash the raisins, shelled walnuts, walnuts, watermelon seed kernels, and lotus seeds. Set aside.
  3. Arrange the fruits and nuts around the sides of a large, greased bowl. Add the cooked rice, which should be level with the bowl's rim. Place in a steamer and steam until the rice is cooked. Cover the bowl with a dish, invert and remove.
  4. Mix 1 cup (250 ml) of water and the remaining sugar in a saucepan and bring to a boil. Stir until the sugar dissolves. Add the cornstarch-water mixture and cook, stirring, until it thickens into a thin paste. Pour over the rice, sprinkle with the diced haw jelly, and serve.
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