Shanghai Cuisine · tested Chinese home cooking
Eight Treasure Rice (Sticky Rice Dessert) Recipe
八宝饭 Bā Bǎo Fàn
A stunning festive dessert of sticky rice steamed with lard and sugar, topped with eight symbolic treasures like red dates, lotus seeds, and dried fruits. Traditionally served during Chinese New Year for sweetness and reunion. This version is written for Western home kitchens, with supermarket-friendly measurements, practical substitutions, and clear visual steps.
Why this recipe works
This recipe keeps the flavor profile recognizable while making the workflow realistic for American and European kitchens. The ingredient list prioritizes items you can buy at mainstream grocery stores, with Asian-market upgrades where they truly matter.
Shopping notes for Western cooks
Most ingredients are easy to find at major U.S. and European supermarkets. For pantry items like Shaoxing wine, Chinkiang black vinegar, doubanjiang, Sichuan peppercorns, dried chilies, oyster sauce, and dark soy sauce, check an Asian market or order online. Use dry sherry for Shaoxing wine, balsamic plus rice vinegar for black vinegar, and tamari for a gluten-aware soy sauce swap when needed.
Ingredients
- 2 cups glutinous rice, soaked overnight
- 1/2 cup sugar
- 2 tbsp lard or butter
- 1/4 cup red bean paste
- 8 red dates (jujubes), pitted
- 2 tbsp lotus seeds, cooked
- 2 tbsp dried longan
- 2 tbsp raisins
- 2 tbsp candied cherries
- 1 tbsp wolfberries (goji)
- 1/4 cup pine nuts
- Optional: 1 tbsp osmanthus flowers
Step-by-step instructions
Step 1
Drain soaked glutinous rice and steam in a…
Drain soaked glutinous rice and steam in a cheesecloth-lined steamer for 30 minutes until tender.
Step 2
While rice is warm, mix in sugar and lard/butter until…
While rice is warm, mix in sugar and lard/butter until well combined and slightly melted.
Step 3
Prepare a heatproof bowl
Prepare a heatproof bowl. Grease it well. Arrange the 'treasures' decoratively at the bottom – red dates, lotus seeds, longan, cherries in a pattern.
Step 4
Press a layer of sticky rice over the fruits
Press a layer of sticky rice over the fruits. Spread red bean paste in the center. Cover with remaining rice, pressing firmly.
Step 5
Steam the filled bowl for 30 minutes over high heat
Steam the filled bowl for 30 minutes over high heat.
Step 6
Let rest for 5 minutes, then invert onto a serving plate
Let rest for 5 minutes, then invert onto a serving plate. The beautiful fruit pattern should be revealed on top.
Cook’s notes
- Soaking the rice overnight is essential for the right texture – at least 4 hours minimum
- Arrange the fruits in an attractive pattern since they'll become the top of the dessert
- The dish can be assembled a day ahead and steamed just before serving
- Serve with a drizzle of osmanthus syrup or extra red bean paste on the side
Common questions
Can I make Eight Treasure Rice (Sticky Rice Dessert) less spicy?
Yes. Reduce dried chilies, chili paste, or Sichuan peppercorns first, then add heat back at the table with chili oil.
What should I serve with it?
Steamed jasmine rice, a crisp cucumber salad, or a simple green vegetable make the meal feel complete without extra work.