We celebrate the year-end retreat around Rohatsu, the Japanese term for the day of Shakyamuni Buddha’s Enlightenment. In Japan they use the Gregorian Calendar and celebrate the day on the eighth day of December, but we try to use the eighth day of the twelfth month according to the Chinese calendar, which usually falls around the holidays or even in January, and this year I believe it is today. With that in mind I will share my recipe for the Eight Treasure or Laba Congee that I understand is served in China as part of the Laba Festival. It is mainly made up of many kinds of rice, beans, nuts, dried fruit, lotus seeds, etc., but will have at least eight ingredients. It is sometimes referred to as “Buddha Congee” to remember an incident where a young girl served the Buddha a form of congee after He had almost starved Himself to death in an attempt to find the right path to awakening. It is said He attained enlightenment shortly after that event.
INGREDIENTS:
1/4 cup sushi (or other glutinous) rice,
1/4 cup brown (red or black) rice,
1/4 cup jasmine rice or other grain like barley or millet
1/4 cup red (or mung, black, or other) beans
1/4 cup black-eyed peas
1/4 cup chick peas
1/4 cup peanuts, walnuts, or blanched almonds
1/4 cup raisins or other dried fruit
1 inch piece ginger root, minced
4 cups water
Rock sugar or maple syrup to taste (optional)
Milk or Half & Half (optional)
Blanch the almonds by soaking briefly in very hot water and removing skins. The skins will come off when cooked and are quite bitter. Rinse the beans and rice and combine in instant pot with nuts and raisins. Cook under pressure for 60 minutes. The nuts and raisins may be added after rice and beans are cooked. Do not cook this amount in 2 quart instant pot or it will blow out at least a cup of liquid and then burn the other ingredients as mine did. I salvaged the upper part and must admit the “smokey” flavoring was not bad. I know it is not authentic, but I added a little maple syrup and some half & half. You may leave out any driet fruit or sweetener and serve it as a savory dish with chili oil, diced green onions, chili bamboo shoots, or other condiments. It may also be cooked in crock pot or on the stove. It is best to presoak the beans. If you presoak, pressure cooking can be reduced by 10-15 minutes, depending on beans used.
This year we did not prepare the garlic pickle that is ready at the start of the lunar new year. It is also a traditional event to do during the rohatsu retreat. You merely take whole cloves of garlic and cover with a vinegar. They will turn a beautiful shade of green.
I don’t think black-eyed peas were a kind of beans used in Asia, but they are a traditional savory American dish to be served on New Year’s Day along with rice to make a Southern dish known as “Hoppin’ John.” It is served with collard greens, the color of money, and cornbread, the color of gold, to bring prosperity for the new year.
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