Eight Treasure Congee (八宝粥)
User Reviews
5
Eight Treasure Congee (八宝粥)
Description
Eight Treasure Congee blends a selection of grains, beans, nuts, and dried fruits, simmered gently to a creamy consistency. Ingredients include glutinous rice, black rice, barley, red beans, cashews, pecans, Chinese jujube dates, and raisins. The grains and beans absorb water during an overnight soak (for stovetop cooking) to shorten cooking time, while Instant Pot cooking offers a quicker alternative.
The resulting congee is thick and porridge-like, with varied texture from the combination of nuts and dried fruits. The subtle sweetness comes from added rock sugar or sweetener, which fully dissolves into the hot congee. The mild nutty flavor is enriched by the diversity of grains and beans.
This congee is typically served hot as a nourishing side or light meal, especially during colder seasons. Careful measurement of nuts and fruit quantities helps maintain balance. Avoid quick pressure release when using an Instant Pot to prevent clogging the valve due to the starchy nature of congee.
Measure nuts by volume but account for their irregular shape; about half to two-thirds of a 1/4 cup works well.Adjust dried jujube quantity depending on size to balance sweetness.Avoid quick release on pressure cookers as the starchy congee can clog valves.
Ingredients
- 1/2 cup (120 ml) glutinous rice
- 2 tablespoons black rice forbidden rice
- 2 tablespoons barley (or brown rice)
- 2 tablespoons red beans or mung beans, dry
- 1/8 cup (30 ml) cashew nuts or peanuts, or lotus seeds) (*Footnote 1, raw
- 1/8 cup (30 ml) pecan or walnuts, or chestnuts, coarsely chopped, raw
- 6 to 10 Chinese jujube or dried Longan, rinsed) (*Footnote 2, dried
- 2 tablespoons raisins
- 8 to 10 cups of water
- 1/4 cup rock sugar , or to taste (or any other type of sweetener you prefer) (Optional)
Instructions
Cook with an Instant Pot
- Add all the dry ingredients except the sugar, and 8 cups water into the Instant Pot. Set to cook at high pressure for 25 minutes. Once done, release the pressure naturally. (*Footnote 3) Once the pressure is released, stir the congee thoroughly so the texture becomes consistent.
- (Optional) Add the sugar according to your taste. Stir so that it dissolves completely. If the rock sugar doesn’t dissolve, turn on the saute function and let it cook until the sugar melts, 2 minutes or less.
- Serve hot as a side.
Cook on stove top
- Combine the glutinous rice, black rice, peanuts, walnuts, barley, red beans in a big bowl. Pour in 2”(5cm) tap water to cover. Soak overnight. Discard the soaking water and drain thoroughly before cooking.
- Combine the soaked rice blend, red dates, and raisins in a big pot. Add 10 cups water.
- Cook over medium-high heat until bringing to a simmer. Turn to low heat. Cover the pot and leave a finger-wide a gap between the lid and the edge of the pot, to allow more steam to escape and prevent the congee from spilling or boiling over. Simmer until the congee reaches the desired texture, 40 minutes for a thin texture, or up to 60 minutes for a stickier and thicker texture.
- (Optional) At the end of the cooking, add the sugar and stir to dissolve it completely.
- Serve hot as a side.
Notes
- Nuts can be measured by volume but vary due to shape; fill 1/4 cup about halfway to two-thirds full.
- Adjust quantity of dried jujubes based on size, reducing when using larger ones.
- Do not quick release pressure when using Instant Pot to avoid valve clogging from starch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Serving | 8servings | |
| Calories | 146kcal | 7% |
| Carbohydrates | 20.3g | 7% |
| Protein | 3.4g | 7% |
| Fat | 6.3g | 10% |
| Saturated Fat | 0.7g | 4% |
| Sodium | 9mg | 0% |
| Potassium | 142mg | 3% |
| Fiber | 2.3g | 9% |
| Sugar | 3.2g | 6% |
| Calcium | 20mg | 2% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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