Sweet Laba Congee with Beans, Lotus Seeds and Red Dates

What you need

• 80 g (1/2 cup) glutinous rice
• 40 g (3 tbsp) jasmine rice
• 40 g (3 tbsp) adzuki beans
• 30 g (3 tbsp) pearl barley
• 30 g (3 tbsp) raw peanuts, skins on
• 30 g (1 oz) dried lotus seeds
• 6 dried red dates, pitted, halved
• 20 g (3/4 oz) dried longan
• 1.8 l (7 1/2 cups) water
• 60 g (1/4 cup) rock sugar, or to taste

Method

Restated from the original video

1. 1

   Rinse the glutinous rice, jasmine rice, adzuki beans, barley, peanuts and lotus seeds together until the water runs mostly clear.

2. 2

   Cover with plenty of cold water and soak for at least 6 hours, or overnight. Drain.

3. 3

   Put the soaked mixture in a heavy pot with the water. Bring to a boil over high heat and skim off any foam.

4. 4

   Lower to the gentlest simmer, partly cover and cook for 60 min, stirring from the bottom every 10 min so nothing sticks.

5. 5

   Add the dates and longan. Cook 25-30 min more, until the adzuki beans are completely soft and the congee is thick and creamy.

6. 6

   Stir in the rock sugar until it dissolves, and taste. Add more only if you want it sweeter.

7. 7

   Rest 5 min off the heat, since it thickens as it cools. Serve warm in bowls.

Imported from pulses.org. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.