Recipes

Ba Bao Rice

INGREDIENTS

(3-4 portions)

• 250g Kinmemai Better Brown™, soaked 30 mins
• 200g Glutinous Rice, soaked 1 hour
• 30g Dried Longans, soaked 10 min
• 30g Dried Lilies, soaked 1 hour
• 30g Lotus Seeds, soaked 1 hour
• 5g Dang Shen, soaked 10 min
• 10g Peanuts, soaked 1 hour
• 5g Wolfberry, soaked 10 min
• 5 Red Dates, soaked 10 min
• 5g Huai Shan, soaked 10 min
• 30g Red Bean Paste
• 500g Water
• 15g Sugar
• 10g Cooking Oil

INSTRUCTIONS

1. Boil the dried lilies, lotus seeds, dang shen, red dates, huai shan, wolfberry lonyan gan and peanuts with sugar.
2. After boiling, strain and separate the herb water and ingredients, setting both aside.
3. Steam both the brown rice and glutinous rice with the herb water until it’s soft, or for 1.5 hours.
4. Rub the insides of a clean bowl with cooking oil, then gather the herbs you boiled earlier in it. These are the fillings.
5. Cover the fillings with a scoop of rice, then press firmly.
6. Spread a layer of red bean paste over the cooked rice, followed by another layer of cooked rice. Press firmly again.
7. Experiment with different layering combinations with your fillings and rice!
8. Once you have filled the bowl, cover your creation with cling wrap, and steam it for another 20 minutes.
9. Turn the bowl over on a plate, and remove the bowl to serve your perfectly shaped Ba Bao Rice.