The legend of Laba porridge comes from Tianzhu, India. The eighth day of the twelfth lunar month is the anniversary of the Buddha's enlightenment, commonly known as the "Laba Festival" and in Buddhism it is called the "Dharma Treasure Festival".

Laba porridge is a kind of porridge made from a variety of ingredients during the Laba Festival. It is also called Qibao and five-flavor porridge.

The custom of Laba porridge is no longer owned by Buddhism. As a folk custom, eating Laba porridge on December 8th of the lunar calendar is used to celebrate the harvest and has been passed down to this day. The earliest Laba porridge was cooked with red beans. Later, it evolved and became more colorful with local characteristics.

Ingredients for Laba porridge: 50 grams of glutinous rice, 50 grams of japonica rice, 50 grams of black rice, 50 grams of rice kernels, 50 grams of longan, 100 grams of red beans, 100 grams of lotus seeds, 100 grams of longan, 100 grams of peanuts, chestnuts 100 grams, 100 grams of red dates, appropriate amount of sugar.

Method:

2.1. First remove the clothes and core of the lotus seeds, put them into a bowl and submerge them in water, then put them in a steamer, steam them over high heat for about 1 hour, take them out and set aside.

2.2. Remove the skin and core of the longan, leaving only the meat; peel off the shell and coating of the chestnut.

2.3. Put an appropriate amount of water into the pot, then wash the black rice, red beans, peanuts, and red dates and pour them into the pot to cook. When they are half cooked, add the rice kernels, japonica rice, and glutinous rice. Wash and pour into the pot and cook together. After the pot boils, cook over low heat.

2.4. When the porridge is cooked until it is seven or eight times ripe, pour the steamed lotus seeds into the porridge and stir evenly. After boiling the pot, cook for a while, remove from the heat, put it into a clean pot, and sprinkle Add appropriate amount of sugar.