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Eight Delicacies Rice八宝饭

豆沙120克(Red bean paste 120 g)

烤过的核桃碎25克Chopped walnuts (toasted) 25 g

红枣碎 40克(Chopped jujube 40 g)

桂圆干 20克(Dried longan 20 g)

葡萄干20克(Raisins 20 g)

烤熟的葵花籽25克(Roasted sunflower seeds 25 g)

烤熟的花生25克(Roasted skinless peanuts 25 g)

熟白芝麻20克(Toasted white sesame seeds 20 g)

广式腊肠碎10克(Cantonese-style sausage 10 g)

盐 1/4茶匙(1/4 tsp salt)

 

 

圆糯米350克(Glutinous rice 350 g)

猪油或菜油2汤匙(Lard or vegetable oil 2 tbsp)

白糖3汤匙(Sugar 3 tbsp)

生粉 2汤匙(Cornstarch 2 tbsp)

蜜桂花 2汤匙(Sweet - scented osmanthus 2 tbsp)

 

     八宝饭是中国传统的甜点,一般中国人过年都要做它的。今天我给大家做一道我的私房菜谱的八宝饭。。

 

1、首先,我们把圆糯米350克 冲洗干净 ,沥干后, 放到一个大碗里。加入350毫升的水 浸泡一个小时。

 

2、在泡糯米时,我们准备馅料:

 

--- 豆沙120克(Red bean paste 120 g) ,这个豆沙是从超市里卖的 比较甜,所以我的馅料里就不加糖了。你也可以搜索我的视频了解如何做豆沙。

 

--- 红枣碎 40克(Chopped jujube 40 g),这里的红枣是很重要的味道,尽量选质量好的红枣。

 

--- 桂圆干 20克(Dried longan 20 g) ,不需要切碎,但要用水泡软一下。

 

---- 葡萄干20克(Raisins 20 g) ,给馅料增加一点点的酸味,不要放多,可以用蔓越莓干(Dried cranberries)或其他果脯代替 。

 

---- 核桃碎25克 Chopped walnuts  25 g    , 把它烤一下,如果你喜欢还可以多放一点。

 

---- 烤熟的葵花籽25克(Roasted sunflower seeds 25 g) ,烤熟的花生25克(Roasted skinless peanuts 25 g)、 熟白芝麻20克(Toasted white sesame seeds 20 g) 这几个只是为了增加更多的口感,可以自选要还是不要,或用别的坚果代替 。

 

---- 广式腊肠碎10克(Cantonese-style sausage 10 g) 可以让馅料味道变得非常丰富。但要尽量切细 。

 

---- 最后,我会放一点点的盐。

 

3、然后把这些材料全部放在一起,拌匀以后,捏成一个圆团备用。

 

4、回到浸泡了一个小时的糯米,它已经吸收了很多的水份,我们直接放到蒸锅里 水烧开后转中偏高火蒸至熟透,约需30分钟。

 

5、蒸好后的糯米应该是每个颗粒都是透明的,尤其要检查一下中间的部分。取出来趁热拌入猪油或白糖,用量可以自己调整。

 

6、取一个大小刚好的碗(口径大约6-7cm)先在碗里刷油,再把大部分的糯米饭放入 ,中间留一个大洞,把准备好的馅料填进去,再用剩下的糯米放把馅料覆盖上。

 

7、然后放到蒸锅里 水烧开后中火蒸30分钟 要把它蒸透。中间可以翻动一下盖子 让上面的水珠流到锅里 尽量不要滴到糯米饭上。

 

8、蒸好后的糯米饭 把它倒扣在一个有一点深度的盘子上,把碗取走,在米饭的顶部用枸杞或其他食材点缀。

 

9、汤锅里放入2汤匙生粉,慢慢加入500毫升水,搅匀并煮至透明状,然后加入 糖桂花 1-2汤匙(Sweet - scented osmanthus 1-2 tbsp.)和很少量的糖。买不到糖桂花 可以用干桂花代替,甚至用枸杞。

 

10 最后把汤汁浇到糯米饭上,我们的八宝饭就做好了。吃的时候,米饭、馅料、汤汁一起入口 味道非常的美妙。

 

 

 

 

 

要点提醒:

           1、糯米清洗后要用滤网沥干 否则碗底留下的水计量不准可能会让蒸出来的糯米太软。

          2、馅料中的豆沙如果是超市里买的通常甜度很高,因此馅料不要再放糖了,甚至你还可以减少豆沙的量。也可以自己做豆沙,具体做法请搜索田园时光--自制豆沙

          3、装入糯米饭和馅料之前,碗底一定要刷油,否则倒扣时可能外型不完整 。另外如果你喜欢更多装饰,可以先在碗底码上蒸熟莲子、桂圆干、果脯等等。

 

          4、最后的汤汁,不但有装饰作用,还会让糯米饭的口感层次变得非常丰富,汤汁要把握在淡淡甜度,这样会淡化糯米饭和馅料的甜,入口清爽不腻。不用担心汤汁的量多,它是勾芡汁,不会稀释糯米饭。

          5、汤汁中的蜜桂花(或叫糖桂花)多伦多超市可以看到黄色的糖桂花,里面的桂花量不多,但甜度较大,你要把握好量 不要让汤过甜。或者你可以买干的黄桂花,但它味道和颜色都比较浓,最好用开水煮一分钟后捞出桂花,再放入汤汁中使用。

 

     Eight treasure sweet rice mix is a traditional Chinese dessert that is made in almost every Chinese household during new years. Today I will show you guys my own personal recipe.

 

First we will wash clean 350grams of round glutinous rice, drain clean and set in a bowl add in 350 ml of water and soak for 1 hour

 

While the glutinous rice is soaking, we will prepare the filling

 

Prepare 120grams of red bean paste, I purchased this from my local grocery, its already sweetened so i won't be adding anymore sugar, you can of course make your own and i have a video for that

 

Prepare 40grams of chopped red dates, this is a very important ingredient, so try to find good quality dates

 

Prepare 20grams of dried longan, soak soft in some water

 

Prepare 20 grams of raisin, this will add a little bit of tanginess, careful not to add too much, you can substitute with dried cranberries or other dried berries 

 

 

Prepare 25grams of chopped walnuts, toast them before using, you can add a bit more if you like

 

Prepare 25 grams of roasted sunflower seeds, 25 grams of roasted skinless peanuts, 20grams of toasted white sesame seeds. These three will give the dish a slightly crunchy texture, you can decide how much to add and what to add 

 

Prepare 10 grams of Cantonese style sausage, this will give the dish a rich flavour, remember to dice them as thin as Possible to allow the flavour to blend in 

 

Finally we will add a little bit of salt

 

Mix all of these ingredients together, and knead into a ball 

 

Now we will steam the rice, at this point it will have soaked up a lot of the water, after the water has boiled turn it down to medium high until the rice is steamed fully, it should take about 30 minutes

 

The steamed rice will be translucent, check the center to make sure it's fully cooked, mix the rice with the lard and sugar while the rice is hot, you can modify the quantity slightly to your liking

 

Take out a bowl with a diameter of 6-7 cm and brush on some oil and place most of the rice in and dig a hole into center and add in the fillings and place the rest of the rice on top

 

Place the bowl into a steamer and after the water has come to a boil steam on medium heat on 30 minutes until it's fully cooked, remove the lid in between cooking to prevent the condensation from dripping onto the rice

 

After steaming place the bowl upside-down on a plate, remove the bowl and decorate with some goji berry 

 

Place 2 tablespoons of cornstarch and slowly add in 500ml of water, mix well and cook until translucent, add in 1-2 tablespoon of sweet scented osmanthus and a little bit of sugar, if you can't find fresh osmanthus, replace with dried osmanthus or some goji 

 

Drizzle on this sauce onto the rice dish and we are done! when eating get a spoonful of the rice the filling as well as the soup, it's an amazingly delicious dish 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

蜜桂花(糖桂花)

干黄桂花

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