Eight Treasure Laba Congee
8 servings
easy
180 mins
Ingredients you'll need
Cooking Tools for the task
Recipe in a nutshell
Beyond the recipe
ON SUBSTITUTIONS
ON ALTERNATIVES
ON TOPPINGS
ON TEXTURE
Recipe walkthrough
Eight Treasure Laba Congee
PREP TIME
30 mins
COOK TIME
150 mins
READY IN
180 mins
Custom time
Ingredients
For the base:
- 1 cup Glutinous Rice Rice
- ½ cup Adzuki Beans
- ¼ cup Lotus Seeds
- ½ cup Chestnuts
- 1 no. Purple Sweet Potato
- 10 nos. Red Dates
- ¼ cup Dried Longan
- 1 no. Tangerine Peel
- ½ tsp Salt
- 4 tbsp Rock Sugar
- 12 cups Water
CUISNE
Chinese
COURSE
Rice
SERVINGS
Eight
- As they have a bitter taste.
- Taste and adjust sweetness as desired.
- The resting time allows the flavors to meld and the texture to thicken naturally.
Instructions
- Rinse the adzuki beans thoroughly and soak them in plenty of water for 6–8 hours or overnight.
- Soak the lotus seeds for 3–4 hours. After soaking, remove any green piths from the center. 1
- Soak the tangerine peel in warm water for 15–20 minutes, then scrape off the white pith and finely shred the peel.
- Rinse the glutinous rice 2–3 times until the water runs clear, then drain and set aside.
- Peel the fresh chestnuts and boil for 10 minutes until tender.
- Peel and dice the purple sweet potato into small cubes.
- Pit the red dates and cut them in half.
- Rinse the dried longan briefly under running water; no soaking is required.
- In a large heavy pot, combine the soaked adzuki beans, lotus seeds, and water.
- Bring to a boil over high heat, then reduce to low heat.
- Simmer gently for 45–50 minutes, until the beans begin to soften. Skim off any foam that rises.
- Stir in the glutinous rice and chestnuts.
- Continue cooking over low heat for 30–40 minutes, stirring occasionally to prevent sticking.
- If the mixture thickens too quickly, add ½ to 1 cup of hot water at a time to maintain a smooth, porridge-like consistency.
- Add the red dates, dried longan, purple sweet potato, and tangerine peel to the pot.
- Continue to simmer on low for another 30–40 minutes, stirring occasionally.
- Cook until all ingredients are soft, and the sweet potato pieces are tender and slightly breaking apart.
- Stir in the rock sugar and a small pinch of salt (optional) toward the end of cooking.
- Simmer for 5–10 minutes, or until the sugar dissolves completely. 2
- Turn off the heat and let the congee rest for 10 minutes before serving. 3
- Serve warm in bowls.
How'd it turn out?
We’d love to hear from you!
Share an image of your creation and drop a comment ‘here’.
To receive the newest updates, make sure to ‘subscribe’.
Nutrition at a glance
CALORIES
per serving
FAT
CHOLESTEROL
SODIUM
CARBOHYDRATE
protein
If you're wondering
What does “Laba” mean in Laba Congee?
The word “Laba” combines two parts: “La”, meaning the twelfth lunar month, and “Ba”, meaning eight — together referring to the eighth day of the twelfth lunar month in the traditional Chinese calendar. This day marks the Laba Festival, a time for giving thanks for the harvest, praying for blessings, and preparing for the coming Lunar New Year.
The festival’s origins trace back over a thousand years to ancient Chinese agricultural and Buddhist traditions. In early agrarian society, families offered grains, beans, and fruits to ancestors and deities as a gesture of gratitude for the year’s bounty. Later, during the spread of Buddhism in China, the day gained new spiritual significance — it commemorated when Siddhartha Gautama (the Buddha) attained enlightenment after breaking his long fast with a bowl of porridge offered by a kind village girl.
This union of harvest celebration and spiritual awakening gave rise to the custom of cooking Laba Congee — a warm, nourishing porridge made with mixed grains, beans, nuts, and dried fruits. The dish came to symbolize gratitude, renewal, and compassion, uniting both the agricultural and Buddhist meanings of the festival.
Today, the tradition continues throughout China. On the morning of the Laba Festival, families cook large pots of congee, filling their homes with a sweet, comforting aroma. Temples distribute free bowls of Laba Congee to worshippers and the community, and in many cities, locals share the porridge with neighbors, friends, and the less fortunate as a gesture of kindness and unity. Though simple in ingredients, a bowl of Laba Congee carries centuries of warmth — nourishing both body and spirit as the New Year approaches.
Why is it called Eight Treasure Laba Congee?
The name “Eight Treasure Laba Congee” reflects both tradition and symbolism. The number eight in Chinese culture is considered highly auspicious, representing prosperity, harmony, and completeness. In this version, the title “Eight Treasure” was chosen to highlight the eight meaningful ingredients used — each representing a specific blessing for the Laba Festival:
- Glutinous rice — unity and wholeness
- Adzuki beans (red beans) — vitality and perseverance
- Lotus seeds — purity and spiritual growth
- Chestnuts — prosperity and good fortune
- Purple sweet potato — renewal and nobility
- Red dates — happiness and lasting energy
- Dried longan — warmth and family togetherness
- Dried tangerine peel — harmony and the promise of good luck
Traditionally, Laba Congee doesn’t require exactly eight ingredients — the number can vary depending on region, family custom, or what’s available. However, most classic versions include grains, beans, nuts, and dried fruits as their foundation, each selected for its auspicious meaning and nourishing qualities.
In this refined interpretation, the name emphasizes both the spiritual symbolism of the ingredients and the balanced harmony they bring together — aligning with the essence of renewal and gratitude that the Laba Festival celebrates.
What are the most traditional ingredients in Laba Congee?
While the exact ingredients for Laba Congee vary by region and family tradition, certain components appear in nearly every classic version because of their symbolic meaning and nutritional value. At its heart, Laba Congee is meant to be nourishing, harmonious, and auspicious, reflecting gratitude for the harvest and prayers for the year ahead. The most traditional ingredients usually include:
- Glutinous rice — the base of unity and completeness, binding all elements together as one.
- Millet or other grains — symbols of abundance and sustenance.
- Red beans (adzuki beans) — representing vitality, perseverance, and warmth in winter.
- Lotus seeds — purity, renewal, and the wish for generations of prosperity.
- Red dates — sweetness, happiness, and blessings for family harmony.
- Peanuts or walnuts — for longevity and strength.
Dried fruits such as longan or raisins — for sweetness and familial togetherness.
These ingredients together express the spirit of completeness — grains for life’s foundation, beans for endurance, nuts for longevity, and fruits for joy. Each layer of flavor and texture carries symbolic meaning, transforming the congee from a humble bowl of porridge into a dish of gratitude, reflection, and renewal shared with family. That’s why, although recipes may vary, rice, beans, and nuts or fruits are considered the indispensable trio that defines a truly traditional Laba Congee.
What other ingredients can be added to Laba Congee?
Laba Congee celebrates abundance, gratitude and nature’s harvest — it’s a humble yet meaningful bowl made from what the land yields at the end of the year. Each family may have its own cherished version. While the traditional base includes a mix of grains, beans, nuts, and dried fruits, you can adjust the combination depending on taste, season, or what’s available. Some popular additions include:
- Barley, millet, or sorghum — to deepen flavor and texture.
- Peanuts, walnuts, or almonds — for fragrance and symbolic longevity.
- Goji berries or raisins — to brighten the congee with color and natural sweetness.
- Black rice or red rice — for richness and visual appeal.
Pumpkin or taro cubes — for gentle sweetness and a smooth, comforting texture.
However, it’s best to avoid adding meat or savory vegetables such as greens, onions, garlic, or radish. These are not part of the traditional mix and shift the dish away from its ritual purity and Buddhist roots. The spirit of Laba Congee lies in using plant-based ingredients from the field and orchard — foods that honor the bounty of nature rather than daily sustenance or luxury.
At its heart, Laba Congee is a bowl of gratitude and simplicity — celebrating the year’s harvest and nourishing both body and soul in harmony with the season.
What’s the taste and texture of this Laba Congee?
This version of Eight Treasure Laba Congee turns out mildly sweet, nutty, and aromatic, with layers of flavor from the mix of grains, beans, nuts, and fruits. The glutinous rice creates a smooth, slightly sticky base, while the adzuki beans add a creamy texture and gentle earthiness. Lotus seeds and chestnuts become soft and tender, blending seamlessly into the porridge for a rich, comforting consistency.
The purple sweet potato lends a natural sweetness and a hint of color, while red dates and dried longan add fruity depth with caramel-like notes. A touch of tangerine peel brightens the overall flavor with a light citrus fragrance that balances the sweetness.
The finished congee is velvety, soothing, and subtly fragrant, with a golden-beige to mauve hue depending on the ingredients and simmering time. It’s neither too thick nor too watery — perfectly comforting and heartwarming, especially when served warm.
Can I make this congee ahead of time?
Yes, Eight Teasure Laba Congee can be prepared ahead of time — in fact, its flavors often deepen and mellow when allowed to rest. Once cooled, store it in an airtight container in the refrigerator for up to 3 days. When reheating, add a little hot water to loosen the texture and restore its smooth, porridge-like consistency, as it naturally thickens upon standing. Making it ahead is convenient, especially if you plan to share it for breakfast on the day of the Laba Festival, since it can be gently reheated in the morning. However, avoid freezing it — the rice and beans may lose their creamy texture and turn grainy after thawing. For the best flavor, prepare it a day ahead at most, so the ingredients stay soft, fragrant, and balanced.
