Black Rice, Lily, and Longan Congee
Time: 90 minServings: 3 - 4 people
Ingredients & Amount
| Ingredient | Amount |
|---|---|
| Red Beans | 30g |
| Peanuts | 80g |
| Glutinous Rice | 70g |
| Black Rice | 40g |
| Dried Lily Bulbs | 20g |
| Glutinous Rice Balls (Tangyuan/Small Mochi) | 100g |
| Rock Sugar | 40g |
| Water | 1280g |
Instructions
- 1
Pre-soak the red beans, glutinous rice, and black rice in water for 4–5 hours. Soak the dried lily bulbs for 1 hour.
- 2
Add the red beans, peanuts, glutinous rice, black rice, lily bulbs, rock sugar, and water into the inner pot, then close the lid.
- 3
Select the “Porridge” function key. Use the “+” and “-” keys to set the time to 90 minutes, then press the “Start/Long Press Cancel” button to begin cooking.
- 4
When the timer shows 30 minutes remaining, open the lid and add the small glutinous rice balls. Stir evenly and close the lid to continue cooking.
- 5
Once cooking is finished, open the lid, stir evenly, and enjoy.
Tips & Variations
- If you prefer a less sweet version, you can reduce the rock sugar to 20g–30g. The long soaking time for the beans and black rice is key to getting that perfectly soft, creamy texture!