- 1/4 cup dried small red beans (adzuki beans)
- water to cover
- 1/4 cup barley
- 1/2 cup glutinous sweet rice
- 1/4 cup dried mung bean
- 1/4 cup oats
- 1/4 cup millet
- 1/4 cup dried small pearl tapioca
- 1/2 cup brown sugar, or more to taste
- 1/4 cup raisins
- Place red beans into a large container and cover with several inches of cool water; let stand 3 hours to overnight. Drain and rinse.
- Combine red beans and barley in a pot; add enough water to fill 1/2 the pot. Bring to a boil, reduce heat to low, cover pot, and simmer until beans and barley are tender, about 1 hour.
- Mix rice into bean-barley mixture; add more water if it has all been absorbed. Cook rice mixture for 20 minutes. Add mung beans; cook for 20 minutes.
- Mix oats, millet, and tapioca into rice mixture; cook, stirring every 5 minutes, until all the grains are softened, about 20 minutes. Add more water to reach desired thickness of porridge. Stir brown sugar and raisins into porridge; cook for 5 minutes more. Remove pot from heat, stirring occasionally to prevent sticking. Serve hot or chilled.
08/25/2019
recipepes.com
eight treasure porridge dessert, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
