Water chestnut powder 500g, borneol 650g, red beans 150g, and clear water 400g (about 8 bowls of water).

working methods

1. Wash red beans and soak them in clear water for 3 hours. Boil the water in a vacuum oven, add the red beans to boil 15 minutes, and then put them back in the vacuum oven for stewing for 45 minutes.

2. Soak the water chestnut powder in 2.5-3 bowls of water and stir until the powder particles are completely dissolved for later use.

3. Boil the remaining 5 bowls of water, add borneol sugar and boil it into sugar water.

4. When the sugar water is about 80 degrees, slowly pour the water chestnut powder slurry into the sugar water, stirring while pouring until the powder slurry is translucent and pasty.

5. Drain the red beans and stir them evenly in the slurry.

6. Brush a layer of oil on the steamer, pour the slurry and steam for 40 minutes (microwave oven can also heat for 40 minutes).