Learn how to make Eight Treasure Rice Pudding, a sweet and sticky steamed dessert with glutinous rice, red dates, and brown sugar. It’s sweet, soft, nutty, and totally satisfying—and I promise, it’s easier to make than it looks.
What is Ba Bao Fan?
Also known as Eight Treasure Rice Pudding (八宝饭), this beloved Chinese dessert is made with glutinous rice and a medley of flavorful add-ins.
The “eight treasures” symbolize abundance, unity, and sweetness in life. Red dates and brown sugar represent sweetness and prosperity, making it a classic treat during Spring Festival (Chinese New Year), Lantern Festival, and other celebrations.
Even though Lunar New Year is still a while away, I couldn’t wait—I pulled out my porcelain bowls and made my first Eight Treasure Rice Pudding of the year.
Especially after making zongzi (Sticky Rice Pork Dumplings), I had plenty of leftover glutinous rice on hand. So why not put it to good use?
Customization Options
Sweetness Adjustments
Swap the sugar: Brown sugar can be replaced with white sugar, black sugar, or rock sugar. Adjust the total amount to your taste—anywhere between 60–100g works well.
Reduce sugar naturally: If you’re using sweet dried fruits like candied dates or dried longan, you can cut back on the added sugar to avoid overpowering sweetness.
Ingredient Variations
Nut-free version: Skip the peanuts or walnuts. Add a layer of sweet red bean paste between the glutinous rice layers for richness.
Wellness version: Add nourishing ingredients like lotus seeds, lily bulbs, or gorgon fruit (fox nuts). Be sure to soak them in advance to ensure tenderness.
Tips for Success
- Prevent Sticking & Ensure Easy Unmolding
Generous oiling is key: Make sure to brush the bowl evenly and thoroughly with oil. Lard actually works better than vegetable oil for preventing sticking and adds extra aroma.
- Make the Rice Perfectly Soft & Tender
Soak thoroughly: Glutinous rice should be fully soaked—12 hours is ideal. If you’re short on time, use warm water and soak for at least 4 hours.
Measure water precisely: Only add enough water to just cover the rice. Too much water will make the rice overly mushy and hard to shape. If the water runs low during steaming, add hot water along the edge of the steamer.
Ingredients:
Main Ingredients:
- 400g glutinous rice (soaked for 8 hours in advance)
- 20g cooking oil (for greasing the bowl)
Additional Ingredients:
- 100g red dates (pitted; some halved, some finely chopped)
- 40g peanuts (soaked for 2 hours in advance)
- 80g brown sugar (powdered, used in 3 portions)
Instructions:
- Preprocess the Ingredients
Soak the rice: Soak the glutinous rice overnight in water (water level should be about 5cm above the rice). When the grains can be easily crushed with your fingers (about 8 hours), drain and set aside.
Prep the mix-ins: Soak peanuts in warm water for 2 hours until the skins soften. Pit the red dates—halve some and finely chop the rest.
Note: If using raisins or other dried fruits, rinse them in warm water and drain well.
- Prepare the Bowl and Decorate the Base
Oil the bowl: Take a deep bowl and brush the inner surface evenly with about 10g of cooking oil. Make sure the bottom and sides are completely coated to prevent sticking.
Decorate: Place halved red dates in the center of the bowl and surround them with soaked peanuts to create a decorative base.
- Layer and Add Flavor
First layer: Add 1/2 of the glutinous rice and press it gently with a spoon. Sprinkle 20g of brown sugar and 10g of chopped red dates over the rice. Press lightly to help the sugar embed into the rice.
Second layer: Add the remaining glutinous rice, press again, and top with 20g of brown sugar. Decorate the surface with a few dried fruits or crushed walnuts if using.
Add water: Pour about 50ml of water to just cover the rice surface.
- Steam and Let It Sit
Steam: Fill the steamer with water. Place the bowl inside, cover, and bring to a boil over high heat. Once boiling, reduce to low heat and steam for 1 hour.
Rest: Turn off the heat but do not lift the lid. Let it rest for 30 minutes so the rice softens further and the sugar melts completely.
- Unmold and Serve
Once done, remove the bowl. Place a plate on top of the bowl, flip it over quickly, and lift the bowl carefully to unmold. Serve warm or at room temperature.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can steam it in advance and reheat it in a steamer before serving. It keeps well in the fridge for 2–3 days.
Can I replace the peanuts or red dates?
Definitely—feel free to use raisins, walnuts, lotus seeds, or dried apricots based on your preference.
Why do I need to let it sit after steaming?
Letting it rest helps the glutinous rice finish cooking with residual heat and allows the brown sugar to melt fully into the layers.
Can I make it sweeter?
Yes, simply increase the amount of brown sugar in each layer to suit your taste.
Steamed Glutinous Rice Pudding with Brown Sugar and Red Dates
Ingredients
Main Ingredients:
- 400 g glutinous rice soaked for 8 hours in advance
- 20 g cooking oil for greasing the bowl
Additional Ingredients:
- 100 g red dates pitted; some halved, some finely chopped
- 40 g peanuts soaked for 2 hours in advance
- 80 g brown sugar powdered, used in 3 portions
Instructions
Preprocess the Ingredients
- Soak the rice: Soak the glutinous rice overnight in water (water level should be about 5cm above the rice). When the grains can be easily crushed with your fingers (about 8 hours), drain and set aside.
- Prep the mix-ins: Soak peanuts in warm water for 2 hours until the skins soften. Pit the red dates—halve some and finely chop the rest.
- Note: If using raisins or other dried fruits, rinse them in warm water and drain well.
Prepare the Bowl and Decorate the Base
- Oil the bowl: Take a deep bowl and brush the inner surface evenly with about 10g of cooking oil. Make sure the bottom and sides are completely coated to prevent sticking.
- Decorate: Place halved red dates in the center of the bowl and surround them with soaked peanuts to create a decorative base.
Layer and Add Flavor
- First layer: Add 1/2 of the glutinous rice and press it gently with a spoon. Sprinkle 20g of brown sugar and 10g of chopped red dates over the rice. Press lightly to help the sugar embed into the rice.
- Second layer: Add the remaining glutinous rice, press again, and top with 20g of brown sugar. Decorate the surface with a few dried fruits or crushed walnuts if using.
- Add water: Pour about 50ml of water to just cover the rice surface.
Steam and Let It Sit
- Steam: Fill the steamer with water. Place the bowl inside, cover, and bring to a boil over high heat. Once boiling, reduce to low heat and steam for 1 hour.
- Rest: Turn off the heat but do not lift the lid. Let it rest for 30 minutes so the rice softens further and the sugar melts completely.
Unmold and Serve
- Once done, remove the bowl. Place a plate on top of the bowl, flip it over quickly, and lift the bowl carefully to unmold. Serve warm or at room temperature.
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