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.
For me, Laba Congee holds a special place in my heart because my grandmother used to make it when I was in China. She would carefully prepare the ingredients, soaking and cooking them for hours to bring out their rich flavors. Sitting at the table and sharing this congee with my family was always a comforting experience. To this day, making and eating Laba Congee brings back cherished memories of home and family reunions.
Glutinous rice – 50g
Regular rice – 50g
Red beans – 50g
Mung beans – 30g
Barley – 30g
Black rice – 30g
Lotus seeds (optional) – 20g
Peanuts – 20g
Walnuts (optional) – 10g
Dried longan (optional) – 10g
Goji berries (optional) – 10g
Rock sugar (adjust to taste) – 30g
Water – About 8 cups (2 liters)
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.
3. In a large pot, add the soaked beans and grains along with fresh water.
4. 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.
5. Add the glutinous rice, regular rice, walnuts, dried longan, and goji berries about 30 minutes before the congee is done.
6. Once the congee reaches a thick, creamy consistency, stir in rock sugar and let it dissolve completely. Adjust sweetness according to taste.
7. If the congee becomes too thick, add some hot water and stir until desired consistency is reached.
8. Serve warm and enjoy with family!
This recipe is adapted and translated from Xia Chu Fang (下厨房)
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