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Eight Treasure Congee (八宝粥)
5 from 12 votes

Eight Treasure Congee (八宝粥)

Eight Treasure Congee is a traditional Chinese porridge combining glutinous rice, black rice, barley, red beans, nuts, dried fruits, and sweetener. The mixture simmers until soft to create a creamy, hearty congee offering a balance of nutty, sweet, and slightly earthy flavors. The texture is thick with tender grains and beans complemented by chewy dried fruits and crunchy nuts.

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 8
Calories: 146 kcal
Course: Side Dish
Cuisine: Chinese

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
    Cup of Yum
  1. 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.
  2. (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.
  3. Serve hot as a side.
Cook on stove top
  1. 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.
  2. Combine the soaked rice blend, red dates, and raisins in a big pot. Add 10 cups water.
  3. 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.
  4. (Optional) At the end of the cooking, add the sugar and stir to dissolve it completely.
  5. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 146

% 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.