Bean and rice soup with coconut milk

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Preparation

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.
  • Porcelain dish ⅓ GN, depth 65 mm
  • Wire shelf
Quantity Ingredient
Coconut milk
900 ml water
100 g black glutinous rice
30 g red beans
30 g pearl barley
50 g candy sugar

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