Bean and rice soup with coconut milk

100 g black glutinous rice

(also known as sticky rice)

30 g red beans

e.g. adzuki beans

30 g pearl barley

900 ml water

Soak the rice, beans and pearl barley in water for 2 hours or overnight.

Pour off the soaking water. Put the rice, beans and pearl barley in the porcelain dish and add fresh water.

Put the porcelain dish on to the wire shelf in the cold cooking space. Cook.

Hot air humid 160 °C for 1 Hrs

50 g candy sugar

Stir in the sugar.

Add ingredients

Hot air humid 160 °C for 40 Mins

Coconut milk

Let the bean and rice soup stand for about 15 minutes after cooking so that it can thicken.

Just before serving, add coconut milk to taste.