| 1 |
Cover the glutinous rice with water and soak overnight. Drain. |
| 2 |
In another pan, soak the barley, green and yellow millet and the sorghum grains overnight, covered with water. Then drain. |
| 3 |
Cook the red beans slowly in about 4 cups water. The beans are quite hard and will take from 2 to 3 hours of cooking. Then test a bean by squeezing to see if it can be crushed. If so, the beans are ready. Reserve the liquid and measure it. Add enough water to make a total of 2-1/2 cups liquid. Set aside. |
| 4 |
Mix the glutinous rice, red beans, barley, millet, sorghum and salt all together, add the reserved bean liquid, and bring to a boil. Reduce heat to very low and cook for about 12 minutes, enough to soften all the ingredients. The liquid from the red beans will tint the 5 grains a pink color. |
| 5 |
Serve warm or at room temperature. |
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