I don't have any recipes, sorry I wrote down my parents' interpretation, which has walnut while not traditional, is something my dad likes. I dunno there's a million interpretations, you can even add sticky rice, millet, peanuts, sesame (black or white) if you like. Actually, I should've included sticky rice in the original post, that's what gives it the whole congee texture. I just found out that we put in chickpeas today, so go wild! We soak the beans and lotus the night before, and the other ingredients that look like they need soaking half an hour (I think rice and beans) before they go in the pot. It's half an hour in the pressure-cooker after it boils, so it might be a bit longer in a pot - 2 hours or so? Boil to your desired mushiness. Then flavour with brown sugar to taste.
As for longan, that's a tough one. There's lychee but I don't know if you could find that if you can't find longyan - it is more popular though. And they have to be dry too -if you add them fresh they'll go all pulpy. Maybe raisins? But you don't want them to overpower the other ingredients, so a low-sugar option would be preferred, maybe if you dried your own grapes. This would be so much easier if you were in Toronto!
That sounds great! What could I substitute for longan fruit as I don't think I can get that here in my town. I'm going to do some searching around for a recipe, but just wondering if you had one offhand you would recommend?