200 grams of red beans, 2 rice cakes, appropriate amount of sugar?

1. Wash the red beans and soak them in water for two hours; slice the rice cakes and set aside.

2. Boil the water in the pot first, add the soaked red beans, boil the pot over high heat, then reduce the heat to low and simmer for two hours, then simmer over high heat for half an hour until the red beans become sandy.

3. It is best to add rice cake slices and rock sugar and cook until the rice cake is soft and glutinous. ?

1. Rice cakes made with glutinous rice and red bean paste are the perfect combination.

2. If time does not allow, you can soak the red beans without cold water, but the cooking time will be longer, but do not soak them in boiling water.

3. Cook the red beans over high heat until they become sandy, stirring constantly.

4. During the process of cooking the bean paste, you can add water, either cold or hot water, in the middle. The proportion of addition depends on the thickness of the bean paste.

5. Rock sugar should be added at the end, otherwise the red beans will not be easily cooked. The amount of rock sugar should be adjusted according to your own taste.

6. This bean paste is very good to eat hot in winter. If you want to eat it in summer, put it in the refrigerator for 2 hours to taste better. If you have an ice machine, add some crushed ice to make it even cooler.

7. Lotus seeds and lilies can also be added according to personal preference.

Main ingredients: black glutinous rice, appropriate amount white glutinous rice: appropriate amount red beans: appropriate amount sugar: appropriate amount honey: appropriate amount

Preparation method

1. Black glutinous rice and white glutinous rice After soaking, cook them separately. Boil the red beans and drain the water.

2. Take a container (the cake mold I used) and cover it with a layer of plastic wrap.

3. Place a layer of black glutinous rice, a layer of red beans, a layer of white glutinous rice, a layer of red beans and a layer of black glutinous rice. I cooked too much black glutinous rice, so I put it on two layers. If there is too much white glutinous rice, the order can be messed up. Anyway, just do what you like.

4. After assembling, cover with plastic wrap and press hard to make the rice compact, then invert it onto a plate and remove the plastic wrap.

5. If you like it sweeter, you can add some sugar or honey to the glutinous rice, mix well, and then put it in a container.

1. Soak the red beans overnight in advance, add water and rock sugar and cook, but do not cook the red beans until they bloom, so as to maintain the integrity of the bean particles.

2. Strain the hot red bean soup into a bowl and set aside; drain the red beans and set aside.

3. Pour the glutinous rice flour into a large container, add brown sugar, mix the sugar and flour, add an appropriate amount of hot red bean soup, mix until it becomes a paste without particles, pour in the red beans, and stir evenly.

4. Brush a 6-inch tinfoil mold with vegetable oil or butter, pour in glutinous rice paste, put it in a steamer, and steam until it comes out toothpick-free and it will be ready in about 15 to 20 minutes! It’s great when eaten hot or cold! (I didn’t apply oil, and it was not easy to remove the mold, so I recommend applying oil!)