Appropriate amount of pumpkin, mung bean, jujube, loquat, red bean 60g, coix seed 100g, lily 10g, 6 horseshoes, Sydney 1, dried osmanthus fragrans, crystal sugar and clear water 2200ml.

Cooking steps

Step 1/4

Pumpkin mung bean syrup: (1) Wash 50g mung beans and soak them in clear water 1 hour; (2) 250g peeled pumpkin is washed and cut into pieces; (3) pour that soaked mung bean into a rice cooker; (4) Add 1000ml water, press the porridge button and heat for 30 minutes; (5) Turn on the rice cooker, add pumpkin pieces, red dates and crystal sugar, and continue stewing for 15 minutes; (6) cool enjoyment.

Step 2/4

Clear loquat syrup: (1) 6 loquats were washed, peeled and sliced; (2) pouring loquat slices into a rice cooker; (3) Add 600ml of clear water, press the porridge button and heat for 30 minutes; (4) Turn on the rice cooker, add crystal sugar and continue stewing for15min; (5) cool enjoyment.

Step 3/4

Red bean coix seed syrup: (1) 60g of red bean is washed and put into clear water; (2) adding 40g of cleaned Coicis Semen and soaking for 2h; (3) putting the soaked red beans and coix seed into a rice cooker; (4) Add clean water 1000ml, washed lily 10g and appropriate amount of rock sugar, and press the porridge button to heat for 45 minutes; (5) cool enjoyment.

Last gear

Sydney horseshoe syrup: (1) 6 horseshoes and 1 Sydney, washed, peeled and cut into pieces; (2) 60 grams of Coix lachryma-jobi seeds were washed and soaked in clear water for 2 hours; (3) Take it out and pour it into the rice cooker, and add 600ml of clean water; (4) Add horseshoe blocks and Sydney blocks, press the porridge button and heat for 30 minutes; (5) adding crystal sugar to continue stewing15min; (6) After cooking, pour into a cup and sprinkle with dried osmanthus; (7) cool enjoyment.