Eight treasure congee

Name: Eight treasure congee
Ingredients: 3 tbsp glutinous rice; 3 tbsp jasmine rice; 3 tbsp black rice; 3 tbsp black beans; 3 tbsp red beans; 3 tbsp mung beans; 3 tbsp cork seed; 3 tbsp raw peanut; 3 tbsp lotus seed; seeded red jujube; 2 L water; brown sugar

Souped Up Recipes · ♥ 1.8K likes · 52.8K views · 5 min video

Read about rice in the BrightCulinary Book

Timestamp

Ingredients

Method

Techniques

▶ 1:43

3 tbsp glutinous rice
3 tbsp jasmine rice
3 tbsp black rice
3 tbsp black beans
3 tbsp red beans
3 tbsp mung beans
3 tbsp cork seed
3 tbsp raw peanut
3 tbsp lotus seed
seeded red jujube

Soak everything except the jujube overnight to rehydrate (not needed in a pressure cooker).

Soaking overnight, or a pressure cookerSoaking

▶ 2:15

Rinse the soaked grains, beans and seeds under running water several times, then drain.

▶ 2:22

2 L water

Bring 2 L water to a boil in the clay pot, add the soaked mix, return to a boil and stir thoroughly.

Boiling and the chopstick trickBoiling Read

▶ 2:45

Turn the heat to the lowest, lay a pair of chopsticks across the pot and set the lid on them so it does not overflow; simmer 1 hour.

▶ 3:10

Add the red jujube 15 minutes before it is done. Check the consistency: add water if too thick, cook longer to reduce if too thin.

Jujube and consistencyReducing Read

▶ 3:35

brown sugar

When thick, creamy and brown or purple, sweeten to taste with sugar or honey and stir to dissolve.

Sweetening and storing

▶ 4:00

For a big batch, divide into mason jars and freeze; reheat in the microwave.