I originally wanted to cook some mung bean and coix seed sugar water, put it in the refrigerator, and use it anytime. But when I received a call, a friend visited me. It happened to be afternoon tea time, so I found a small packet of rice cake slices in the refrigerator and thought of slicing them into pieces to increase the taste and serve as a snack for afternoon tea.
The pressure cooker at home was lost during the relocation, and I never had time to buy it. Now I can only use the hot bubble method and speed up the production in 30 minutes. Let me share it with you below.
Mung bean and coix rice cake sauce
Recipe Recommendations
- mung bean 10 handles
- glutinous rice 3 handles
- Water Mill Rice Cake 200 grams
- rock sugar 50 grams
- sweetening
- cook
- ten minutes
- ordinary
Steps for Mung bean and coix rice cake sauce
1
Main materials: mung bean, coix seed. 7:3 ratio
2
Add the material later: water-ground rice cake
3
Wash the material.
4
Use an electric stove to boil water.
5
Pour the washed ingredients into boiling water, including: mung bean and coix seed.
6
Cover and bake for 10 minutes.
7
Change the big pot and add boiling water to about 8 rice bowls. Cover it, roll up hot water, and turn to low heat for 15 minutes.
8
While rolling, cut the rice cake into grains.
9
Open the cover, add rice cake grains, cover, bring back on high heat, turn to low heat for 5 minutes, turn off the heat, and add rock sugar.
10
Mix well, cool slightly, and serve.Mung bean and coix rice cake sauce Make Tips
If rock sugar wants to melt quickly, it's best to smash it. If you are cooler and like desserts, you can also add honey for better taste.