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Traditional Ba Bao Fan Recipe

Traditional Chinese Ba Bao Fan (Eight Treasures Rice Pudding) topped with dried fruits and fresh mango slices.
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Traditional Ba Bao Fan is a festive Chinese dessert made with glutinous rice, red bean paste, and eight symbolic treasures of fruits and nuts, steamed into a dome-shaped pudding.

  • Author: Emily
  • Prep Time: 6 hours (including soaking)
  • Cook Time: 1 hour
  • Total Time: 7 hours
  • Yield: 6–8 servings 1x
  • Category: Dessert
  • Method: Steaming
  • Cuisine: Chinese
  • Diet: Vegetarian

Ingredients

  • Glutinous rice – The sticky, chewy base essential for structure.
  • Sweet red bean paste – Adds a smooth, sweet filling to the center.
  • Candied lotus seeds – Symbolizes fertility and adds mild sweetness.
  • Chinese jujubes (red dates) – Naturally sweet and traditionally decorative.
  • Dried longan – Contributes subtle sweetness and aroma.
  • Raisins – Provide chewiness and tart contrast.
  • Candied winter melon – Offers crunch and visual brightness.
  • Goji berries – Add nutritional value and color contrast.
  • Walnuts or pine nuts – Deliver nutty depth and crunch.
  • Lard or butter (optional) – For richness and sheen.
  • Rock sugar or syrup – Used to glaze and sweeten the final dish.

Instructions

  1. Soak glutinous rice for at least 4 hours and prepare all fruits and nuts.
  2. Lightly oil a heatproof bowl and artistically arrange your decorative ‘treasures’ at the bottom.
  3. Layer soaked, drained rice over the fruit layer, pressing up the sides of the bowl.
  4. Place a ball of red bean paste in the center and cover with remaining rice.
  5. Gently compact and level the top, then steam for 45–60 minutes over high heat.
  6. Allow to cool for 10 minutes, invert onto a plate, and brush with rock sugar glaze before serving.

Notes

  • Use short-grain glutinous rice for optimal stickiness and texture.
  • Ensure even compacting to help the dessert hold its shape after inverting.
  • Soak dried fruits until plump for better texture and taste.
  • Chilling slightly before inverting helps the structure set.
  • Not suitable for freezing due to rice texture changes upon thawing.

Nutrition

Find it online: https://recipeshots.com/traditional-ba-bao-fan-recipe/