I saw a recipe on the website called “Chengdu Chi Dian ( Chengdu Crusin Dictionary)” telling you how to make banaba Congee. Well, never heard of banana could be the ingredient for Congee, but it sounds simple but quite interesting to me, so I couldn’t wait to try it.

All I am required to do is to put sticky rice (糯米, nuo mi), roughly chopped banana pieces (I reckon one would be enough) and crystal sugar (several pieces, depends on how sweet you’d like) into boiling water in a pot and simmer them for a while till all get tender and become mixed really well and thicken. You just do what you normally do for making normal Chinese rice porridge, nothing special. If you’d like to add some interesting colour into your Congee, you can add some red date (红枣, hong zao) or medlar (枸杞, gou qi).

I actually soaked the sticky rice in cold water last night to make sure the rice get easier to be softened this morning. The fragrance of my version of banana congee smells really good (a little bit sour from the sticky rice), so does the taste. It feels smooth and rich, really worth trying.