Ingredients with Measurements:
- 1 cup glutinous rice
- 1/4 cup black rice
- 1/4 cup red beans
- 1/4 cup mung beans
- 1/4 cup lotus seeds
- 1/4 cup dried goji berries
- 1/4 cup dried longan
- 1/4 cup dried jujube
- 8 cups water
- 1/2 cup rock sugar
- 1/4 cup coconut milk
- 1/4 cup chopped nuts (optional)
Special equipment needed:
- Slow cooker or pressure cooker
Step-by-step instructions:
1. Rinse the glutinous rice, black rice, red beans, and mung beans in cold water and soak them overnight.
2. Rinse the lotus seeds, dried goji berries, dried longan, and dried jujube in cold water and soak them for 30 minutes.
3. Drain the soaked rice and beans and transfer them to a slow cooker or pressure cooker.
4. Add 8 cups of water to the cooker and stir well.
5. Cook the mixture on low heat for 6-8 hours in a slow cooker or on high pressure for 20 minutes in a pressure cooker.
6. Once the rice and beans are cooked, add the rock sugar and stir until it dissolves.
7. Add the coconut milk and stir well.
8. Add the soaked lotus seeds, dried goji berries, dried longan, and dried jujube to the cooker and stir well.
9. Cook for an additional 30 minutes on low heat in a slow cooker or on low pressure in a pressure cooker.
10. Serve hot and garnish with chopped nuts (optional).
- Time:
Preparation time: 12 hours (including soaking time)
- Cooking time: 7-8 hours (slow cooker) or 30 minutes (pressure cooker)
Temperature:
- Low heat (slow cooker) or low pressure (pressure cooker)
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 300 per serving
- Fat: 4g
- Carbohydrates: 63g
- Protein: 6g
- Fiber: 5g
Substitutions for ingredients:
- Any type of rice can be used instead of glutinous and black rice.
- Any type of beans can be used instead of red beans and mung beans.
- Any type of dried fruit can be used instead of lotus seeds, dried goji berries, dried longan, and dried jujube.
Variations:
- Add diced sweet potato or pumpkin for a sweeter taste.
- Add sliced ginger for a spicier taste.
- Add a pinch of salt for a savory taste.
Tips and tricks:
- Soak the rice and beans overnight for a smoother texture.
- Use a slow cooker for a creamier texture.
- Use a pressure cooker for a quicker cooking time.
- Adjust the sweetness to your liking by adding more or less rock sugar.
Storage instructions:
- Store any leftover congee in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the congee in a saucepan over low heat until heated through.
Presentation ideas:
- Serve the congee in individual bowls and garnish with chopped nuts.
Garnishes:
- Chopped nuts (almonds, walnuts, or peanuts)
Pairings:
- Serve with steamed vegetables or stir-fried tofu for a complete meal.
Suggested side dishes:
- Steamed vegetables
- Stir-fried tofu
Troubleshooting advice:
- If the congee is too thick, add more water or coconut milk.
- If the congee is too thin, cook it for a longer time or add more rice.
Food safety advice:
- Make sure to soak the rice and beans overnight to ensure they are fully cooked and safe to eat.
Food history:
- Eight Treasure Congee is a traditional Chinese dessert that is believed to have originated in the Song Dynasty (960-1279).
Flavor profiles:
- Sweet, creamy, and nutty
Serving suggestions:
- Serve hot as a dessert or breakfast dish.
Related Categories
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Region: Chinese
Taste: Savory, Nutty, Sweet, Fragrant, Spicy, Aromatic, Comforting, Creamy