How to cook Eight Treasure Porridge? Eight Treasure Porridge, also known as Laba Porridge or Buddha Porridge, is a traditional Chinese food for the Laba Festival. It is a porridge made by simmering a variety of ingredients.
Eight Treasure Porridge
Method 1
Ingredients: 1 pumpkin (about 700g), 100g japonica rice, 100g glutinous rice, 20g each of longan, red dates, mung beans, and fresh lotus seeds, appropriate amount of winter melon sugar or white sugar, a small amount of salt.
Instructions:
1. Soak the red dates in cold water for 20 minutes, then wash their skins; steam them with mung beans, longan, lily, and lotus seeds in a pot for 30 minutes and set aside.
2. Wash the glutinous rice and japonica rice, place them in a pot. First, simmer over low heat for 40 minutes. Then, add the pre-cooked ingredients and simmer briefly. Add winter melon sugar or white sugar, plus a small amount of salt to prevent it from being too sweet.
3. Cut off the stem end of the pumpkin, scoop out the seeds and pulp. Place it in a steamer and steam over high heat for about 20 minutes. Once the pumpkin flesh is cooked, put the other ingredients into the pumpkin cavity and steam for another 10 minutes.
Characteristics: Strengthens the spleen and nourishes the stomach, aids digestion and promotes weight loss, replenishes qi and calms the mind. It can be used as a dietary therapy for obesity and neurasthenia, and is also suitable for daily health preservation.
Method 2
Eight Treasure Porridge (1 serving)
Wash and soak small red beans, large red beans, lotus seeds, and Job's tears overnight. Wash and soak glutinous rice and mung beans for 2 hours.
Discard the soaking water for the small and large red beans. Add 5 cups of fresh water and other ingredients to a rice cooker. Add 5 cups of water to the outer pot and cook.
When the rice cooker switches off, wait for 5 minutes, then open the lid and stir well. It is now the fragrant and nutritious Eight Treasure Porridge.
A regular sweetened Eight Treasure Porridge contains 168 kcal per bowl. Made according to this recipe, each bowl can reduce 60 kcal (36%) (6 servings). 1 tbsp (10g) small red beans, 1 tbsp (10g) seedless lotus seeds, 1/2 cup (100g) round glutinous rice, 9 red dates, 10g longan, 1 tbsp (10g) large red beans, 1 tbsp (15g) Job's tears, 1 tbsp (10g) mung beans, 4 black dates, 6 tbsp of sweetener.
Method 3
Ingredients: 250g glutinous rice, 100g red dates, 25g sugar-preserved lotus seeds, 15g longan pulp, 20g raisins, 10g melon seeds, 25g red and green preserved fruits, 5 honeyed cherries, 25g Beijing cake (hawthorn cake), 150g white sugar.
Instructions:
1. Soak the red dates in warm water, then rinse clean. Wash the glutinous rice and soak for 0.5 hours. Chop the red and green preserved fruits; dice the Beijing cake.
2. Take a clean pot, add red dates, glutinous rice, and 2500g of water. Bring to a boil over high heat for 20 minutes. When the rice becomes sticky, reduce the heat and simmer slowly. Cook until the porridge is thick and viscous, and the grains have burst open. Add the sugar-preserved lotus seeds, longan pulp, raisins, melon seeds, honeyed cherries, chopped red and green preserved fruits, and diced Beijing cake. Bring the porridge to a boil and it is ready.
Porridge