As the Lunar New Year approaches, the excitement in the air is palpable, filled with the promise of family gatherings and festive feasts. One dish that instantly brings this celebration to life is Ba Bao Fan, or Eight Treasure Rice Cake. It’s not just a dessert, but a beautiful tradition that captures the essence of togetherness. I first encountered this scrumptious delight at a friend’s New Year party, where the vibrant layers and glossy fruit topping wowed everyone at the table.
The combination of chewy rice and sweet red bean filling creates a symphony of flavors that dance on your palate, while the colorful touch of dried fruits makes it a feast for the eyes as well. This recipe, with my personal twists, will not only impress your guests but is deceptively simple to make, ensuring you can focus on what matters most—creating memories with loved ones. Join me in making this traditional treat that perfectly embodies the spirit of celebration, warmth, and joy. Let’s dive into crafting your own spectacular Ba Bao Fan!
Why will you love Ba Bao Fan?
Celebration-ready: This delightful dessert is perfect for welcoming the Lunar New Year, adding a festive spirit to your gatherings.
Eye-catching layers: The vibrant colors of the dried fruits on top create an inviting presentation that will dazzle your guests.
Flavor fusion: The combination of chewy rice and sweet red bean filling offers a unique texture and taste that’s both comforting and luxurious.
Personal touch: Easily customize the recipe by experimenting with different dried fruits or flavors, making each creation uniquely yours.
Simplicity in preparation: Despite its impressive appearance, this dish is straightforward to prepare, allowing you to focus on making memories with loved ones—check out my tips on creating festive dishes!
Ba Bao Fan Ingredients
• Discover what makes this Ba Bao Fan (Eight Treasure Rice Cake) a cherished Lunar New Year treat!
For the Rice Base
- Japanese Sweet Rice – Provides structure and chewiness; substituting with glutinous rice works well.
- Dried Hibiscus Flowers – Adds a floral note and subtle color; can be omitted if you can’t find them.
- Olive Oil – Enhances the mouthfeel; feel free to use any neutral oil.
- Kosher Salt – Balances sweetness; regular salt can be used in the same amount.
For the Red Bean Filling
- Adzuki Bean Paste – Serves as a sweet, creamy filling; look for red bean paste in Asian markets.
- Unsalted Butter – Adds richness to the filling; margarine or vegan butter are great dairy-free options.
- Vanilla Extract – Provides warmth and depth of flavor; almond extract can work for a different twist.
- Chinese Five-Spice Powder – Contributes a unique spice blend; ground cinnamon is a suitable substitute.
For the Candied Fruit Topping
- Sugar – Sweetens the candied fruit; adjust to taste; honey is a natural alternative.
- Dried Mango Strips – Adds chewy texture and sweetness; any dried fruit, like apricots or cranberries, will do.
- Assorted Dried Fruits – Mixes flavor profiles; customize according to what you have on hand (currants, raisins, etc.).
- Citric Acid – Offers a tart balance in the candied fruits; lemon juice can be used instead.
For Assembly & Serving
- Vegetable Oil – For greasing the pan; any oil can suffice to ensure easy release.
- Flaky Sea Salt – For finishing touches, enhancing the dessert’s sweetness; regular salt works if needed.
How to Make Ba Bao Fan
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Prepare Hibiscus Rice: Start by combining your Japanese sweet rice, dried hibiscus flowers, olive oil, kosher salt, and water in a pot. Bring this mixture to a boil, then reduce to a simmer, covering it for 28-30 minutes until cooked through. Afterward, gently discard the hibiscus flowers.
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Make Red Bean Filling: In a mixing bowl, combine the adzuki bean paste, unsalted butter, vanilla extract, Chinese five-spice powder, and a pinch of salt. Stir until smooth and creamy, adjusting the salt to taste for a delightful balance.
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Candy Fruit: In a saucepan, boil sugar and water together. Once boiling, add the dried mango strips and assorted dried fruits, simmering for about 8-10 minutes until the fruits become tender and syrupy. Allow them to cool while still in the syrup, and add citric acid for a zesty touch if desired.
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Assemble Cake: Preheat your oven to 325°F (163°C). Grease a cake pan with vegetable oil. Layer half of your cooked rice mixture on the bottom, then spread on the red bean filling before topping with the remaining rice. Smooth the top and compress the layers gently. Don’t forget to decorate the bottom with the prepared candied fruit!
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Steam Bake: Cover the cake pan with aluminum foil, then place it in a water bath. Bake for about 30 minutes until the Ba Bao Fan is set and firm to the touch.
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Cool and Refrigerate: Once baked, cool the cake in the water bath for a bit. After cooling, transfer it to the refrigerator and chill for at least 2 hours to ensure it holds its shape when unmolded.
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Serve: Brush the top with reserved syrup from the candied fruit and finish with a sprinkle of flaky sea salt. Slice into pieces and serve to your amazed guests.
Optional: Garnish with freshly grated coconut for an extra tropical flair.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Ba Bao Fan
Room Temperature: Store leftovers at room temperature for up to 1 day if there’s a quick turnover planned. Wrap in a clean kitchen towel to protect it from air exposure.
Fridge: Keep Ba Bao Fan tightly wrapped in plastic wrap or an airtight container for up to 3 days. Enjoy it cold or let it come to room temperature for the best experience.
Freezer: For longer storage, freeze the Ba Bao Fan for up to 2 months. Wrap securely in plastic wrap followed by aluminum foil to prevent freezer burn.
Reheating: To reheat, steam the slices for about 10-15 minutes until warmed through. This method will maintain the rice cake’s lovely texture and flavor, ensuring that each piece of your Ba Bao Fan remains a delightful treat!
Ba Bao Fan Variations
Embrace your creativity by customizing this delightful dish to suit your taste preferences and dietary needs!
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Vegan Twist: Substitute dairy butter with coconut oil or vegan butter to make this dessert plant-based.
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Pineapple Infusion: Incorporate diced dried pineapple instead of mango for a tropical kick and added sweetness.
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Nut-Free Option: Omit any nuts or seeds from the filling or topping for a nut-free version that everyone can enjoy.
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Flavor Infusion: Add a few drops of coconut or pandan extract to the rice for an aromatic twist that elevates the dessert.
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Berry Blend: Experiment with dried blueberries or cranberries in place of the assorted dried fruits for a tart flavor contrast.
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Spicy Kick: Sprinkle a touch of chili powder into the candied fruit mixture for a surprising heat that balances the sweetness.
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Matcha Layer: Mix in matcha powder with the rice before assembling for an earthy flavor and vibrant green color.
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Chocolate Drizzle: After slicing, drizzle some melted dark chocolate over each piece for an indulgent and sweet finish that’s perfect for chocolate lovers.
Expert Tips for Ba Bao Fan
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Rice Consistency: Ensure the rice is thoroughly cooked before assembling; undercooked rice can lead to a dry, gritty texture in your Ba Bao Fan.
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Layering Technique: Gently compress the layers as you assemble the cake to promote even cooking and prevent the filling from leaking out during baking.
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Chilling Time: For the best results, refrigerate the assembled cake longer than 2 hours, as this ensures it firms up perfectly for slicing and serving.
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Fruit Variability: Feel free to substitute the dried fruits based on your personal preferences or seasonal availability for a unique twist on your Ba Bao Fan.
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Foil Covering: Ensure your foil is tightly secured over the cake pan during the steaming process to prevent moisture loss, which can affect the final texture.
What to Serve with Ba Bao Fan (Eight Treasure Rice Cake)?
As you gather around the table to celebrate, complement this delightful treat with ingredients and drinks that elevate the festive atmosphere.
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Chinese Tea: The warm, earthy tones of jasmine or oolong tea pair beautifully, cleansing the palate between bites.
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Coconut Milk Soup: A silky, slightly sweet coconut milk soup harmonizes with the dessert’s texture, offering a delightful contrast.
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Fruit Salad: A vibrant assortment of fresh fruits, like mango and lychee, brightens the meal and adds a refreshing touch.
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Sesame Balls: These crispy and chewy treats not only mirror the festive spirit but also provide a lovely textural element.
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Steamed Dumplings: Whether savory or sweet, dumplings add variety and heartiness to your celebration, bringing everyone together.
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Almond Cookies: Lightly sweet and nutty, these cookies are a classic choice for a delightful bite alongside your Ba Bao Fan.
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Mango Pudding: Smooth and creamy, mango pudding enhances the tropical flavors of the dessert while offering a comforting finish.
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Sweet Tahini Sauce: Drizzle this luxurious sauce over your dessert for an added nutty flavor that makes every bite unforgettable.
Pairing these delightful options with your Ba Bao Fan creates a memorable experience, reflecting the warmth of family gatherings and loved ones.
Make Ahead Options
These delightful Ba Bao Fan (Eight Treasure Rice Cake) are perfect for busy cooks looking to save time during special occasions! You can prepare the hibiscus rice and red bean filling up to 24 hours in advance, allowing the flavors to meld beautifully. Simply store the rice in an airtight container in the refrigerator to retain its texture. The candied fruits can also be made 3 days ahead—just ensure they are cooled and stored in syrup to keep them moist. When you’re ready to assemble, layer the rice and filling, and bake as directed. Your Ba Bao Fan will be just as delicious and impressively festive, ready to share with family at a moment’s notice!
Ba Bao Fan (Eight Treasure Rice Cake) Recipe FAQs
What type of rice should I use for Ba Bao Fan?
Absolutely! Japanese sweet rice is ideal due to its stickiness and chewiness, providing that delightful texture in Ba Bao Fan. If you can’t find it, glutinous rice is a fantastic substitute that will still yield excellent results.
How should I store leftover Ba Bao Fan?
After enjoying this beautiful rice cake, wrap the leftovers tightly in plastic wrap or place them in an airtight container. It will keep well in the refrigerator for up to 3 days. I often love to enjoy it cold, but letting it sit at room temperature for a little bit can enhance the flavors even more!
Can I freeze Ba Bao Fan, and if so, how?
Yes, you can freeze Ba Bao Fan for up to 2 months! To do this, wrap the cake securely in plastic wrap, then cover it with aluminum foil to lock in moisture and avoid freezer burn. When you’re ready to enjoy it, simply steam the slices for about 10-15 minutes to warm them through and regain their magical texture.
What if my rice isn’t cooked through?
Very! If your rice seems undercooked after steaming, simply put it back in the pot with a splash more water, cover, and let it steam for an additional 5-10 minutes. This will help achieve that fluffy, chewy consistency that’s essential for a successful Ba Bao Fan.
Can I use different fruits for the topping?
Absolutely! You can customize your Ba Bao Fan with any dried fruits you adore, such as apricots, cranberries, or cherries. The key is to balance flavors and textures, so feel free to get creative! Just remember to adjust the sugar in your candied mixture according to the sweetness of the fruits you choose.
Is this recipe suitable for people with dietary restrictions?
Yes! This Ba Bao Fan is naturally gluten-free due to its use of glutinous rice, and it can easily be adjusted to fit vegan diets by replacing the butter with margarine or vegan butter. Always check your ingredients for allergens, especially when choosing your red bean paste and any additional topping fruits.
Delight in Ba Bao Fan – Traditional Lunar New Year Treats
Ingredients
Equipment
Method
- Combine Japanese sweet rice, dried hibiscus flowers, olive oil, kosher salt, and water in a pot. Bring to a boil, then reduce to simmer for 28-30 minutes until cooked. Discard hibiscus flowers.
- Mix adzuki bean paste, unsalted butter, vanilla extract, Chinese five-spice powder, and salt in a bowl until smooth and creamy.
- Boil sugar and water in a saucepan. Add dried mango strips and assorted dried fruits, simmer for 8-10 minutes. Cool in syrup; add citric acid.
- Preheat oven to 325°F (163°C). Grease a cake pan with vegetable oil. Layer half cooked rice, then red bean filling, topped with remaining rice. Decorate with candied fruit.
- Cover with aluminum foil and bake in a water bath for 30 minutes until set.
- Cool in water bath briefly, then refrigerate for at least 2 hours.
- Brush top with reserved syrup and sprinkle with flaky sea salt. Slice and serve.