Rhubarb rice 400 grams of red beans 60 grams of jujube 300 grams of brown sugar a piece of raisins appropriate amount of water

Practice:

Rhubarb rice is not millet Oh, they have a difference: the big barren rice is processed by the minced rice (millet) peeled and become. It is rich in unsaturated fatty acids. It is rich in vitamin E. It is rich in dietary fiber, which is four times that of rice. Iron and phosphorus are both richer than rice.

Millet contains large amounts of protein, fat and vitamins.

Both have nourishing effects.

First, wash the rhubarb rice a few times, soak it in water for one night, add water, cook and set aside.

Red beans are also soaked in water for one night, add twice as much water to the rice cooker and cook.

Cooking red beans and millet when we can deal with jujubes, wash the jujubes, cut from the center, remove the core.

Brush a thin layer of oil on the plate to prevent sticking, you can also lay greaseproof paper.

Spread one third of the rhubarb rice on the plate, and smooth it out slightly with a spoon.

Sprinkle an even layer of red beans.

Sprinkle with raisins, which can be to your liking haha, cranberries, etc. will also work.

Top with a layer of rhubarb rice, smoothed out.

Floor evenly with a thin layer of brown sugar.

Spread the other half of the dates neatly over the rhubarb rice.

Top with another layer of rhubarb rice, pressing down slightly.

Cover the container with plastic wrap or a lid and place it in a steamer for 20 minutes on high heat.

Slightly measure the steamed yellow rice cake and invert it onto the plastic wrap.

Cut into slices and serve directly, or if you make more, cut and wrap tightly with plastic wrap and let cool before storing in the refrigerator!