50 grams of red beans

50 grams of coix seed

Simi 50 g

200 grams of rock sugar

500 ~ 1000 ml water

How to make red bean, barley and sago syrup?

Soaking red beans and barley in water 8 to 10 hours before preparation can greatly shorten the time of boiling sugar water.

After soaking, put the coix seed and red beans into a rice cooker with water, cover it, and cook as much as you want ~ about four or five times. I cooked it for more than an hour this time?

It is best to cook until both red beans and barley bloom, and the effect is the best.

(Note, don't put rock sugar yet)

Red beans and barley are almost cooked. When the water is almost harvested, add rock sugar and sago (sago can be soaked in hot water for five minutes in advance) and then boil.