Eight Treasure Congee—Mixed Congee
User Reviews
5
4 reviews
Excellent
-
Cook Time
45 mins
-
Total Time
45 mins
-
Servings
4
-
Calories
172 kcal
-
Course
Main Course, Breakfast
-
Cuisine
Chinese
Eight Treasure Congee—Mixed Congee
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Healthy Chinese mixed congee- Laba Congee(eight treasure porridge )
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Ingredients
- 1/2 cup glutinous rice
- 2 tablespoon black rice or any other type you prefer
- 1 tablespoon peanut
- 5 red dates Chinese, dried
- 1 tablespoon mung beans
- 1 tablespoon red beans
- 1 tablespoon corn flakes
- 10 dried longan
- 1/2 tablespoon walnut
- 6-10 cups water amount depends on 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 Information
Show Details
Calories
172kcal
(9%)
Carbohydrates
33g
(11%)
Protein
4g
(8%)
Fat
2g
(3%)
Sodium
49mg
(2%)
Potassium
130mg
(3%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
65IU
(1%)
Vitamin C
4mg
(4%)
Calcium
21mg
(2%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Calories | 172kcal | 9% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Sodium | 49mg | 2% |
| Potassium | 130mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 21mg | 2% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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