Lotus root, red bean, and glutinous rice congee (Lián ŏu hóng dòu nuò mĭ zhōu) from House of Nanking: Family Recipes from San Francisco's Favorite Chinese Restaurant (page 162) by Kathy Fang and Peter Fang

  • glutinous rice
  • dried red beans
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Allow dried beans to soak for 6 hours and rice to soak for 2 hours. Calls for rice cooking water from the book's "Glutinous rice–stuffed lotus root with osmanthus flower syrup."

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Marinated Chinese celtuce stem with scallion oil (Cōng yóu wō sõn); Spicy garlic cucumbers (Liáng bàn qīng guā)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow dried beans to soak for 6 hours and rice to soak for 2 hours. Calls for rice cooking water from the book's "Glutinous rice–stuffed lotus root with osmanthus flower syrup."

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