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    Home » Recipes » Pantry

    Eight Treasure Congee—Mixed Congee

    Last Modified: November 1, 2018 by Elaine| 19 Comments

    213 shares
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    Jump to Recipe - Print Recipe

    Healthy eight treasure congee also known as mixed congee, eight treasure porridge is a conge used to celebrate Laba festival. So it is also called as Laba congee.

    eight treasure congee-Mixed congee-laba

    Chinese people are quite enthusiastic about glutinous rice, which can be proofed by many holiday foods like Nian Gao(steamed rice cake also known as New Year Cake), Zi Ba (a food enjoyed by western province for mid-autumn day and spring festival), this mixed glutinous rice for Laba and rice dumpling for Lantern Festival.

    Glutinous rice in this yummy congee adds the stickiness, not only making it more delicious but also floating large grains and beans and preventing them from sinking to the bottom of the bowl. So it will present as a uniform and yummy congee.

    eight treasure congee-Mixed congee-laba

    The ingredients used in this congee are not sticky clarified. In fact, the ingredient might differ ent based on different purpose (for old people or children) or seasons (winter and fall, summer and spring) and local preference. Besides the ingredients I given in the recipe, Job’s tear, millet, white kidney bean and lotus seed are also common ingredients for Chinese mixed congee. So it is your congee, it is your choice.

    Some tips for making perfect mixed congee

    The beans and seeds needs to be pre-soaked.

    For high pressure cooker,  we need to soak tough seeds like lotus seeds overnight and other beans for 3 hours.

    For common pot without pressure mode, add more water and pre-soak the beans overnight and glutinous rice for 4 hours.

    eight treasure congee-Mixed congee-laba

    eight treasure congee-Mixed congee-labaeight treasure congee-Mixed congee-laba

    Eight Treasure Congee—Mixed Congee

    Elaine
    Healthy Chinese mixed congee- Laba Congee(eight treasure porridge )
    5 from 2 votes
    Print Recipe
    Cook Time 45 mins
    Total Time 45 mins
    Course Breakfast, staple food
    Cuisine Chinese
    Servings 4
    Calories 172 kcal

    Ingredients
      

    • ½ cup glutinous rice
    • 2 tablespoon black rice or any other type you prefer
    • 1 tablespoon peanut
    • 5 Chinese dried red dates
    • 1 tablespoon mung beans
    • 1 tablespoon red beans
    • 1 tablespoon corn flakes
    • 10 dried Longan
    • ½ tablespoon walnut
    • 6-10 cups of water depending on your cooking ware

    Instructions

    High pressure cooker:

    • Pre-soak peanuts, mung beans and red beans, walnut for at least 4 hours and soak the rice for around 1 hour too. Place all the ingredients and pour around 6 cups of water. Cook for around 30 minutes until pressure mode or select beans option.

    For pot without pressure mode:

    • Pre-soak beans overnight and soak rice for at least 4 hours. Mix all the ingredients with 10 cups of water. Cook with strong heat to a boil, turn to low heat, cover and simmer for 40 to 60 minutes until all the ingredients are soft to taste. Leave a gap between the pot edge and cover to prevent the boiling congee from blowing out.
    • Serve hot, optionally with a sweetening like sugar.

    Nutrition

    Calories: 172kcalCarbohydrates: 33gProtein: 4gFat: 2gSodium: 49mgPotassium: 130mgFiber: 2gSugar: 2gVitamin A: 65IUVitamin C: 4mgCalcium: 21mgIron: 1.9mg
    Keyword Congee
    Tried this recipe?Mention @ChinaSichuanFood

    Is it a perfect breakfast with some soft bread or buns?

    eight treasure congee-Mixed congee-laba

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    Reader Interactions

    Comments

    1. a c y h o z

      November 19, 2014 at 10:38 am

      AWH you cooked it soo beautiful!! I bet it's super tasty! I'm drooling right now haha! you website is amazing, thanks for the share <3 and may I ask you what kind of camera you are using? the pics are super great ^^

      Reply
      • Elaine Luo

        November 20, 2014 at 12:27 am

        Thanks Acyhoz,
        Thanks for stopping by and your lovely comment. I am using Cannon 600D in China equals to cannon T3i.

        Reply
    2. Zhou

      November 28, 2014 at 5:37 am

      Hi Elaine,
      The wife loved this congee. I had another congee recipe but it has now been retired. I make congee or black rice/white rice soup once every couple of weeks. So thanks for the recipe, I’ll be making this often. It was a big hit.

      Reply
      • Elaine Luo

        November 30, 2014 at 6:32 am

        Hi Zhou,
        Thanks for your lovely feedback. You are such a caring husband. How lucky your wife is! Mixed congee should be perfect for the coming cold season.

        Reply
    3. Janet

      September 01, 2015 at 12:58 pm

      I was curious about the corn flake ingredient. What is it's purpose in the congee? Is this a chinese ingredient different from our corn flake breakfast cereal?

      Reply
      • Elaine

        September 04, 2015 at 10:00 pm

        Hi Janet,
        I believe they are almost the same. And there is no particular purpose of this ingredients. We are just mixing different ingredients in the congee and it is not a must.

        Reply
    4. Patrick

      January 10, 2016 at 5:40 am

      Can I use dried dates from the asian market?

      Reply
      • Elaine

        January 12, 2016 at 10:06 pm

        Yes Patrick, dried dates are what I use in the recipe.

        Reply
    5. QiuLin

      March 05, 2016 at 11:18 am

      Thank you for the recipe. I havent had thia since I lived in China, and it can be difficult to find good and authentkc recipes 🙂

      Reply
      • Elaine

        March 08, 2016 at 9:40 am

        You are the most welcome!

        Reply
    6. Susanne

      September 25, 2016 at 2:21 am

      What do you mean by red beans? Red kidney beans or azuki beans? I'm very fond of both congee and porridge and would like to try tghis recipe, too.

      Reply
      • Elaine

        September 25, 2016 at 7:21 pm

        azuki beans.

        Reply
    7. Casey

      January 21, 2018 at 5:23 am

      Thanks for the recipe! Quick question: is the black rice sweet or glutinous, or is it just normal black rice? Thanks!

      Reply
      • Elaine

        January 21, 2018 at 6:46 pm

        Both types can work for this recipe.

        Reply
    8. kdb9953

      January 26, 2018 at 3:17 am

      5 stars
      i have a question about the recipe. Whenever I am presoaking the rice, do I need to presoak both glutinous rice and the black rice?

      Reply
      • Elaine

        January 26, 2018 at 7:25 pm

        Yes. If you use normal cooker, soak both of the rices.

        Reply
    9. Matthias

      April 14, 2018 at 6:41 pm

      5 stars
      Amazing recipe, I also used black glutinous rice and added some spiced mandarin peel and cinnamon

      Reply
    10. Amanda

      May 22, 2022 at 3:11 am

      Is it possible to make a big batch and freeze the leftovers? I love this for breakfast but would love to save time in the morning

      Reply
      • Elaine

        May 22, 2022 at 7:38 am

        Amanda,
        No. Freezing will spoil the taste and flavor. You can use rice cooker to make this.

        Reply

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