Yam, Peanut, Red Date and Purple Glutinous Rice Congee

Why people make this congee

After giving birth, some new mothers find that their milk supply is slow to come in — sometimes due to blood and energy depletion during labour, and sometimes simply because of tension and anxiety. Traditional Chinese food therapy has long held that nurturing the spleen and stomach, replenishing qi and blood, and keeping the mind calm are the most important things a new mother can do to encourage milk flow. This purple-hued congee, with its gentle sweetness from red dates and peanuts, is one of Nourilo’s recommendations for exactly that purpose. It is also genuinely delicious — hearty and comforting, not medicinal-tasting at all.

Method

1. Rinse the Chinese yam and peanuts; soak separately in cold water for about 20 minutes.
2. Remove the stones from the red dates.
3. Rinse the purple glutinous rice and brown rice.
4. Place all ingredients (except brown sugar) in a pot with 2.4 L of water.
5. Bring to a boil, then reduce to a low simmer and cook for about 1.5 hours, stirring occasionally, until the congee is thick and the ingredients are soft.
6. Stir in brown sugar to taste, allow to dissolve, and serve warm. Eat the congee and all the solids.

Nourilo’s Tips

• The purple glutinous rice will turn the whole congee a deep purple-black colour — this is completely normal and does not affect the flavour or benefit. If you want to keep the yam a lighter colour, you can add fresh yam (cut into small cubes) during the last 10 minutes of cooking rather than simmering it the whole time.
• The red-skinned variety of peanut (hong yi hua sheng) is particularly good here — the red skin is the part traditionally associated with blood nourishment. Nourilo found some particularly fragrant small-sized ones at a market in the Shanghai countryside.
• For milk production, relaxation matters as much as food. Gentle breast massage with a warm towel before feeding, and letting the baby feed frequently, will help considerably alongside this congee.
• This congee is also good for non-postnatal use: anyone with anaemia, pale complexion or dry, brittle hair can benefit from regular servings.