Comments on: Eight Treasure Congee (八宝粥)

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

By: Maggie Zhu

Maggie Zhu — Thu, 03 Feb 2022 15:07:39 +0000

In reply to Sacha Tempels. You can. The congee will be a bit more runny when you thaw them. But if you put them back onto the stove, stir and reheat, it will thicken up again.

By: Sacha Tempels

Sacha Tempels — Thu, 03 Feb 2022 10:10:11 +0000

Thank you for sharing. I made a big pot: do you know if you can put portions in the freezer?
Kind regards. Sacha Tempels

By: FeedMe

FeedMe — Thu, 22 Apr 2021 04:54:03 +0000

I used two bars of Chinese brown sugar since I didn’t have rock sugar and omitted the raisins. This came out perfectly in the Ninja Foodi, thank you!

By: Johanna

Johanna — Fri, 14 Jun 2019 23:31:24 +0000

Ah 🙂 my friend, she’s from Malaysia, made a similar dish during winter time. She sweetened it with palm sugar and added coconut milk before mixing the congee. There also was an ingredient I can’t tell the English name of, it looked like dried small stripes of white rinds, perhaps of a root. Her congee was so delicious, my children loved it, too, but I failed trying to cook it at home, and my friend never had a recipe (just cooking it by heart..;)), so thankyou for yours! 🙂