The history of Lapa congee originated in the Northern Buddhist Lapa congee teaching. According to legend, on the eighth day of the twelfth month of the lunar calendar, when the Buddha became a monk, the four heavenly kings came to earth from the sky and offered to the World Honored One a bowl of gold, silver, glaze, and onyx containing the eight treasures of rice, which the World Honored One gladly accepted and then merged the four bowls into a single one.

In order to commemorate the Buddha's attainment of enlightenment on the eighth day of the twelfth month, and to accept the rice porridge offered by the four heavenly kings, some Buddhist temples will cook Laha congee for the Buddha on this day and distribute it to the ten good believers in ten directions, so the Laha congee is also known as "Buddha's congee". It is hoped that the people who enjoy the congee will share the joy of the Buddha's attainment of enlightenment and be blessed by the Buddha's blessings and grow in wisdom.

Tips for making Laha congee

Laha congee has been passed down to the present day, and there are different versions of it in different parts of the world, both sweet and savory, and you can also make it according to your own tastes, soak all the ingredients for a couple of hours, put them into a pot together, add lye to the congee, and add water according to your own congee drinking habits, and if you like to make it thinner, you should put in a little bit more water. Adding lye not only adds flavor, but also promotes beans to cook faster and shortens the simmering time.

Water should be added to the full one-time, after the water boiled into a small fire, pay attention to prevent the simmering paste, simmer for a longer time the thicker the better, simmering and then according to personal taste to add sugar, rock sugar or brown sugar can be.