Comments on: Eight Treasure Congee (八宝粥)

By: Emil Lenc

Emil Lenc — Sat, 18 Jan 2025 03:26:40 +0000

In reply to Maggie Zhu. LOL, he'll wonder where this dish has been hidden for the past 15 months!

By: Maggie Zhu

Maggie Zhu — Sat, 18 Jan 2025 02:36:59 +0000

In reply to Emil Lenc. Now I want to make it for my son tomorrow lol He's 15 months old and loves food, but lately he's getting tired of the rice and plain congee I make...

By: Emil Lenc

Emil Lenc — Fri, 17 Jan 2025 22:44:38 +0000

In reply to Maggie Zhu.

LOL, there is one downside to this dish – I’m struggling to keep up with demand … I’m on my third batch in as many days. Each time I make a batch it gets gobbled up by the following morning. Luckily I have two instant pot bowls and so can alternate between them 🙂

By: Maggie Zhu

Maggie Zhu — Fri, 17 Jan 2025 14:36:12 +0000

In reply to Emil Lenc. Hi Emily, thanks for sharing your story and how you made the congee. This recipe is very flexible and you can definitely mix and match ingredients. So happy to hear you enjoyed it!

By: Emil Lenc

Emil Lenc — Fri, 17 Jan 2025 02:18:07 +0000

I recently had this on a flight back from Japan with China Eastern and it brought back memories from when I lived in Beijing back in the early 1990’s. I was eager to see if it was hard to make and came across your recipe. I tried it at home with the Instant Pot and it was so incredibly easy to make and tastes just like I what I had previously. It’s absolutely fantastic and the whole family loves it. I mixed and matched the ingredients slightly (1/8 cup peanuts; 1/8 cup lotus seed but no tree nuts just because my son has an allergy to them and left out the raisins because I didn’t have any on hand but added a bit more of the jujubes). I just wanted to thank-you for providing this recipe – I feel so contented being able to make this at home now.

By: Maggie Zhu

Maggie Zhu — Thu, 15 Aug 2024 13:33:07 +0000

In reply to Zandi. I haven't tried the specific brand Taiqi, but I've had many canned laba congee growing up and I really love it. The canned congee has a more smooth texture and is very sweet. It's almost like a treat than a meal. When I was little, my mom usually pack me canned laba congee when we're traveling. Btw the canned congee always has longan. My recipe doesn't have this ingredient because it's hard to find sometimes. If you can find the them, it's nice to use them instead of raisins, for a more authentic taste.

By: Zandi

Zandi — Thu, 15 Aug 2024 00:50:59 +0000

Thank you for your share about Chinese laba congee. Anyway, how do you think about Taiqi laba congee canned food? It’s ready to eat food.

By: Maggie Zhu

Maggie Zhu — Tue, 26 Jul 2022 15:04:44 +0000

In reply to Dave the Foodie in Parksvill B.C..

They are rock sugar 🙂
If you don’t have them you can use regular sugar.

By: Dave the Foodie in Parksvill B.C.

Dave the Foodie in Parksvill B.C. — Tue, 26 Jul 2022 14:23:47 +0000

In the 3rd picture showing the ingredients, what clear berries are in the top wooden bowl?

By: Sacha Tempels

Sacha Tempels — Thu, 03 Feb 2022 15:15:23 +0000

In reply to Maggie Zhu. Thank you for your reply