You can make jujube porridge or mung bean porridge, but it is best not to cook jujube and mung bean together, because jujube is warm and mung bean is cool.

Jujube porridge practice:

1. Wash glutinous rice and coix seed respectively, soak in cold water for 3 hours, take out, and drain;

2. Peel the water chestnut and Chinese yam, wash them and pound them into powder respectively;

3. The red dates are pitted and washed for later use;

4. Put Coicis Semen and glutinous rice into the pot, add appropriate amount of cold water, and cook on high fire until the rice grains bloom;

5. Put the red dates into the pot and turn to low heat to cook porridge;

6. When the glutinous rice is soft and rotten, sprinkle the yam powder into the pot while stirring and cook for about 20 minutes;

7. Stir the water chestnut powder and sugar into the pot and serve.

Mung bean porridge is made as follows:

1. Wash rice with clear water. Remove impurities from mung beans and wash them with clear water.

2. Put mung beans in a pot, add water1750g or so, bring to a boil over high heat, and simmer for about 40 minutes. When mung beans are crisp and rotten, add rice and cook for about 30 minutes over medium heat, and cook until rice grains bloom and porridge soup becomes thick. After cooling, add rock sugar and mix.