Laba Congee

Overall Difficulty: ★★★☆☆

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Laba Congee (腊八粥), also known as Eight Treasure Congee (八宝粥), is a traditional Chinese dish made with a mix of grains, beans, and dried fruits. It is especially associated with Laba Festival (腊八节), which falls on the eighth day of the twelfth lunar month.

Cooking Time

Preparation Time: 3 hours (including soaking time)

Cooking Time: 1.5 to 2 hours

Total Time: Approximately 4 to 5 hours

Ingredients

Serves 4-6 people

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Glutinous rice50g

Regular rice50g

Black rice30g

Red beans50g

Mung beans30g

Barley30g

Peanuts20g

Red jujube (seeded)10g

Walnuts (optional)20g

Lotus seeds (optional)20g

Goji berries (optional)20g

Sugar (adjust to taste)30g

WaterAbout 8 cups (2 liters)

Allergy Alert

Nuts: (Peanuts, Walnuts)

Gluten: (Barley)

Legumes: (Red beans, Mung beans)

Seeds: (Lotus seeds, Goji berries)

Instructions

Step 1

Preparing the Ingredients

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1. Rinse all grains, beans, and nuts thoroughly with water to remove any surface impurities.

2. Soak the harder beans and grains (red beans, mung beans, barley, black rice, lotus seeds, and peanuts) in room-temperature water for at least 3 hours, or preferably overnight.

STEP 2

Cooking the Congee

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1. In a large pot, add the soaked beans and grains along with fresh water.

2. Bring the water to a boil over high heat, then reduce to low heat and let it simmer for about 1 to 1.5 hours, stirring occasionally.

3. Add the glutinous rice, regular rice, walnuts, dried longan, and goji berries about 30 minutes before the congee is done.

STEP 3

Adding Sweetness & Final Touches

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1. Once the congee reaches a thick, creamy consistency, stir in rock sugar and let it dissolve completely. Adjust sweetness according to taste.

2. If the congee becomes too thick, add some hot water and stir until desired consistency is reached.

3. Serve warm and enjoy with family!

Tip

Refrigeration: Store in an airtight container for up to 3 days.

Reheating: Reheat on the stovetop over low heat, adding a bit of water to adjust the consistency.

Freezing: Freezing is not recommended as it may alter the texture of the grains and beans.