---
title: "Laba Porridge (Laba Zhou) (腊八粥)"
description: "Laba Porridge is a traditional seasonal sweet congee with a thick, soft, and glutinous texture, blending the complex aroma of various grains, beans, and dried fruits. It is rich in carbohydrates, minerals, and multiple vitamins, and lotus seeds have a nourishing effect on the heart and spirit, making it suitable for those under high work stress. Although there are many ingredients, the process is simple—just patiently simmer—and it is beginner-friendly."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/soup_la-ba-zhou.jpg"
url: "https://cookbook.cn-trending.com/r/soup_la-ba-zhou/"
---

# Laba Porridge (Laba Zhou)

**腊八粥 · là bā zhōu**

> Time: 3 h · Difficulty: Hard · Calories: 2042 kcal · Serves: 1 serving · Category: [Soups](https://cookbook.cn-trending.com/c/soup/) (汤羹)

Laba Porridge is a traditional seasonal sweet congee with a thick, soft, and glutinous texture, blending the complex aroma of various grains, beans, and dried fruits. It is rich in carbohydrates, minerals, and multiple vitamins, and lotus seeds have a nourishing effect on the heart and spirit, making it suitable for those under high work stress. Although there are many ingredients, the process is simple—just patiently simmer—and it is beginner-friendly.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/soup_la-ba-zhou.jpg)

## Ingredients

- 1 L Drinking water (饮用水) — per serving
  - Tip: It is recommended to use filtered water for a purer taste.
- 50 g Rice (大米) — per serving
  - Tip: Choose high-quality Northeast rice for a more fragrant and smooth porridge.
- 50 g Glutinous rice (糯米) — per serving
  - Tip: Round glutinous rice is more suitable for porridge than long glutinous rice, increasing thickness.
- 25 g Peanuts (花生) — per serving
  - Tip: Choose red-skin peanuts, which are richer in trace elements.
- 25 g Adzuki beans (红豆) — per serving
  - Tip: Choose red beans with a deep red color and plump grains.
- 25 g Red dates (jujube) (红枣) — per serving
  - Tip: Choose large, thick-fleshed Ruoqiang dates or gray dates.

### Optional

- 50 g Job's tears (coix seed) (薏米)
  - Tip: Choose lotus seeds with uniform grains, a pure white color, and no moldy smell.
- 50 g Black rice (黑米)
  - Tip: Choose black rice that is glossy and has a natural shine.
- 50 g Millet (小米)
  - Tip: Choose golden new rice from the current year for richer rice oil.
- 25 g Lotus seeds (莲子)
  - Tip: It is recommended to choose lotus seeds with the core removed to avoid bitterness affecting the taste.
- 25 g Mung beans (绿豆)
  - Tip: Choose peas that are bright green with unbroken outer skins.
- 25 g Soybeans (黄豆)
  - Tip: Choose non-GMO soybeans with intact grains and no insect holes.
- 25 g Peas (豌豆)
  - Tip: Choose dry peas with round, plump grains.
- 25 g Red kidney beans (红腰豆)
  - Tip: Choose red kidney beans with uniform size and bright color.
- 25 g Dried longan (桂圆)
  - Tip: Choose dried longan with thick flesh, dry texture, and no off-odors.
- 25 g Chestnuts (栗子)
  - Tip: Choose chestnuts that are fresh, plump, and have a glossy skin.
- 25 g Shelled walnuts (去壳核桃)
  - Tip: Choose walnuts with intact kernels and no rancid oil smell.
- 25 g Raisins (葡萄干)
  - Tip: Choose raisins with clean grains and a soft-to-medium flesh texture.
- 10-25 g Rock sugar (冰糖)
  - Tip: Multi-crystal rock sugar (yellow rock sugar) produces a porridge with a richer, more mellow taste.

## Tools

Congee pot (or pressure cooker), Medium glass bowl, Several small bowls

## Method (6 steps)

1. **Soak the Hard Beans** — Wash the mung beans, red beans, peanuts, soybeans, peas, and red kidney beans thoroughly in advance, place them in a glass bowl, add 3/4 bowl of drinking water, and soak overnight (or at least 8 hours).
   - Duration: 480 min
   - Tip: Beans have a hard texture; soaking them thoroughly shortens the cooking time and ensures a soft, tender texture.
   ![Step 1: Soak the Hard Beans](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/soup_la-ba-zhou/step_1.jpg)
2. **Soak the Grains and Lotus Seeds** — Wash the rice, glutinous rice, Job's tears, black rice, millet, and lotus seeds thoroughly in advance, place them in a glass bowl, add 3/4 bowl of drinking water, and soak for 3 hours.
   - Duration: 180 min
   - Tip: After soaking, the grains absorb water and are easier to bloom and release starch during cooking.
   ![Step 2: Soak the Grains and Lotus Seeds](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/soup_la-ba-zhou/step_2.jpg)
3. **Initial Cooking of the Beans** — Drain the soaking water from the beans, pour the beans into the congee pot (or pressure cooker), and add 1 liter of drinking water (or enough to cover the ingredients by 1 thumb's width). Bring to a boil over high heat, then cover and simmer over low heat for 30 minutes.
   - Duration: 30 min
   - Tip: Beans are harder to cook than grains, so they must be added to the pot first.
   ![Step 3: Initial Cooking of the Beans](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/soup_la-ba-zhou/step_3.jpg)
4. **Add the Grains and Simmer Slowly** — Drain the soaking water from the grains, pour the grain ingredients into the congee pot (or pressure cooker), cover the lid, and continue simmering over low heat for 60 minutes.
   - Duration: 60 min
   - Tip: After adding the grains, they tend to sink to the bottom; stir occasionally to prevent scorching.
   ![Step 4: Add the Grains and Simmer Slowly](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/soup_la-ba-zhou/step_4.jpg)
5. **Add Dried Fruits and Season** — Wash the red dates (jujube) (cut into small slices), dried longan, chestnuts, walnuts, raisins, and rock sugar, add them all to the pot, cover, and simmer over low heat for another 60 minutes.
   - Duration: 60 min
   - Tip: Cutting the red dates (jujube) into slices allows their sweetness to blend better into the porridge.
   ![Step 5: Add Dried Fruits and Season](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/soup_la-ba-zhou/step_5.jpg)
6. **Confirm and Serve** — Once the porridge has reached a thick, soft, and glutinous consistency, turn off the heat and serve.
   - Duration: 1 min
   - Tip: Let it sit for 5 minutes after turning off the heat for a better texture.
   ![Step 6: Confirm and Serve](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/soup_la-ba-zhou/step_6.jpg)

## Tips

- When adding ingredients to the congee pot, stir to distribute them evenly, and monitor the water level; if it falls below the ingredients, add water immediately.
- Control the heat carefully and do not make it too high; stir at regular intervals. For a regular pot, it is recommended to bring the water to a boil before adding the ingredients, stir until it boils again, then reduce to low heat to avoid scorching.
- If possible, it is recommended to use a pressure cooker or a dedicated congee pot for better results and less hassle.
- The total amount of grains is not recommended to exceed 150g, and beans should not exceed 50g, to avoid the porridge becoming too thick.

## Overview image

![Laba Porridge (Laba Zhou) — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/soup_la-ba-zhou_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/soup/腊八粥.md

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---

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