Eight Treasure Rice — 红糖八宝饭 Ba Bao Fan

In the old days, this was the luxury dish. Not because of the rice — because of the toppings. Dried dates, goji berries, raisins, longan. These were expensive. You could only get them at Chinese New Year or at a wedding.

And the best part? You have to flip it. Everything good is hidden at the bottom. When you flip it over, all the treasures are on top. That is called Lu Fu (露富) — showing your wealth. Put the good stuff where everyone can see it.

Why This Recipe Is in My Wellness Cookbook

You might be wondering — why is a banquet dessert in a chapter about pregnancy and postpartum recovery?

Because in Chinese culture, this dish does double duty. At the banquet, it symbolizes harmony, prosperity, and the hope for a thriving family. But in Traditional Chinese Medicine, every ingredient in this bowl is chosen for a reason.

Red sugar (Hong Tang) is rich in iron, calcium, manganese, and zinc — all essential for replenishing the body after childbirth. It helps with uterine contraction, helps expel lochia (postpartum discharge), and supports overall recovery. In Chinese families, red sugar is one of the first things we give a new mother.

Sticky rice has high phosphorus content, which helps with the weakness and fatigue that comes after delivery. The niacin and potassium in the rice can also stimulate appetite and ease abdominal discomfort — two common struggles for new moms.

Red dates are a good source of iron and contain flavonoids that can help improve sleep quality and manage postpartum mood swings. And goji berries and raisins symbolize longevity and well-being.

So when we serve this at Chinese New Year, we are not just eating dessert. We are wishing the family health, wealth, and new life. Every ingredient means something.

This recipe is from my newest cookbook, Traditional Chinese Wellness Recipes. If you want to learn how Traditional Chinese Medicine and food work together to heal and nourish your body — whether you are a new mother, recovering from illness, or just want to eat better , Grab a copy on any book seller listed on my website. 

Ingredients

Yield: 4 servings

• Cooking oil (for greasing the bowl)
• 25g (0.9 oz) Chinese red dates, pitted and halved
• 15g (scant 3 tbsp) dried goji berries
• 30g (3 tbsp) raisins
• 200g (7 oz) uncooked glutinous sticky rice, soaked in water overnight, then drained
• 90g (6 tbsp) red sugar (Hong Tang)
• 180ml (3/4 cup) water

Directions

1. Grease the bowl. Brush a 6-inch (15cm) flat-bottomed ceramic bowl with a thin layer of cooking oil. Use a flat-bottomed bowl, not one with a foot ring — the flat bottom allows more even heat distribution during steaming, which is important for getting the right texture all the way through.
2. Arrange the treasures. Place the halved dates in a single layer at the bottom of the bowl. This is the side people will see when you flip it, so arrange them in a beautiful pattern. Take your time — it is art class. Sprinkle half of the goji berries and raisins over the dates.
3. First layer of rice. Add half of the drained sticky rice on top, spreading it evenly to create a flat layer. Sprinkle 3 tablespoons (45g) of the red sugar over the rice.
4. More treasures. Scatter the remaining goji berries and raisins over the sugar.
5. Second layer of rice. Top with the remaining sticky rice. Press down gently to create an even surface — you want it packed well so it holds its shape when you flip it.
6. Final sugar and water. Sprinkle the remaining 3 tablespoons (45g) of red sugar evenly over the top layer of rice. Carefully pour the 180ml (3/4 cup) of water around the inner edge of the bowl, making sure the rice is fully submerged. Do not pour directly onto the center or you will disturb your layers.
7. Steam over high heat for 1 hour.
8. The big flip. Carefully remove the bowl from the steamer. Place a flat plate on top. Hold tight. Deep breath. Flip it over so the rice turns out onto the plate. Lift the bowl slowly. All the beautiful dates, goji berries, and raisins should be glistening on top.

Chinese Mom Tips

Why red sugar and not white? Red sugar (Hong Tang) gives the rice a warm amber color and a deeper, more complex sweetness — almost like molasses. White sugar tastes flat in comparison. Beyond flavor, red sugar has real wellness benefits in Traditional Chinese Medicine — it is warming, promotes blood circulation, and is especially nourishing for women. There is a reason Chinese families have given red sugar water to new mothers for hundreds of years.

Why soak the rice overnight? Glutinous rice is very dense. Without soaking, it will not steam evenly — the outside will be mushy while the center is still hard. Overnight soaking lets the rice absorb water gradually so it cooks perfectly in one hour.

Use a flat-bottomed bowl. This is not just about looks. A flat bottom distributes heat evenly so the rice steams through consistently. A bowl with a foot ring creates a gap between the bowl and the steamer, and the rice in the center might not cook all the way.

What if it does not flip cleanly? Do not panic. If a few dates stick to the bowl, just peel them off and place them back on top. Nobody will know. Make sure you grease the bowl well — that is the most important step for a clean flip.

Can I add more treasures? The traditional version can include lotus seeds, longan, candied winter melon, and dried tangerine peel. The name says "eight treasures" but the number is flexible — use whatever beautiful, nourishing ingredients you have. The point is abundance.

Watch the full 9 bowl banquet here: