Sweet Rice Soup/Congee


I love dessert soup but it takes a long time to make and my kids do not like them. So, I don’t make it at home. Whenever we eat out in Chinese restaurants which end the meal with a dessert soup, I would usually finished my kids helpings too.

Tanni made this Sweet Rice Soup in the South Arm Community Kitchen this week.

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This Sweet Rice Soup is made from pearl glutinous rice, black glutinous rice, peanuts, lotus seed and slap sugar.

To make this soup, bring a pot of water to a boil (about 4-5 litres). Wash and rinse all the ingredients. Once the water comes to a boil, add in:

  • the glutinous rice (about 1 cup),
  • black glutinous rice (about 1/4 cup),
  • peanuts (1/2 cup) and
  • lotus seed (1/2 cup).

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Bring it back to a boil and cover and simmer on low heat for 1 hour until all the ingredients are softened and the soup is thickened. Add 2 pieces of slap sugar depending on your preference and cook until the sugar melted. Serve warm.

Tanni also made some garlic toast as an appetizer. She buttered the sliced French baguette and sprinkled them with some garlic bread herb powder she bought from Costco. The garlic bread is toasted in the oven until the edges browned.

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Tanni. thank you for sharing all the yummy dishes.

4 thoughts on “Sweet Rice Soup/Congee

  1. Hi sis, is it worth while to buy a pressure cooker? I seldom make dessert soup at home because it takes so long (at least 1 or 2 hours) to make and I can’t make a lot as only me and Ben will eat it.

  2. Sis, I use to cook my sister in law’s version of sweet rice soup with additional of red bean, green bean and “kacang kuda” using the preasure cooker, it take only about 20 minutes, ten on low heat after it boil.

  3. As a second-generation Chinese American, I know what your children feel like! My mother loves the warm dessert soups and I detested them as a child. Now, I like them much more. I am sure your children will soon love them, but you must first give them some time.

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