Wednesday, February 13, 2013

Ba Bao Rice 八寶飯

This is another treat for the Chinese New Year. Because of the twins are still young, I couldn't do much this year. I asked my husband what he would like me to make, and this was his answer. It is made with many dried fruit (sweet and different colors) and sweet glutinous rice with taro stuffing. It fits us Chinese sweet tooth -- sweet but not too sweet. I know I didn't line up the pattern perfectly, but I am happy with a B+ this year!

Ba Bao Rice (a big bowl about 7-8 inch in diameter)

Taro stuffing:
  • one pound of taro (peeled and cut into bite size)
  • coffee cream powder
  • sugar
  • two teaspoons of butter

Glutinous rice:
  • 1.5 cups of glutinous rice
  • for softer texture, add 1.5 cups of water (1:1); for harder texture, add 1 cup of water
  • 2 tsp of sugar
  • 1 Tbsp of olive oil
  • various dried fruits

1. Steam the taro in a steamer.
2. If it's easy to pierce through with a toothpick, it's done.
3. Mash it with a fork. Add the ingredients. I just sprinkle the coffee cream and sugar, taste to adjust the amount to your liking.
(I used some previously frozen taro, so it was still a little dry even after steamed. Add 1 teaspoon of water at a time until it is easy to come together.)
4. Cook the glutinous rice.
5. Add the olive oil and sugar when it's still hot. Mix well.
6. Spray some cooking spray in the big bowl. Use pastry brush to spread it well.
7. Carefully line up the dried fruit in a round patten. (You don't have to be perfect.)
8. Carefully line up a layer of glutinous rice on top of the dried fruit.
9. Fill in the mashed taro.
10. Put another layer of glutinous rice on top of the mashed taro and flatten out the top.
11. You can put it in the refrigerator for now. Just steam it before serving.
12. After steamed, cover with a plate and turn the whole thing up-side-down to release the rice onto the plate.

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