Red Bean Porridge |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 cup red soybeans, not soaked | 8 cups water | 1 cup sticky rice, well rinsed in cold water |
| 1 to 2 teaspoons salt, or to taste | ||
| 1 | Put the beans and water in a large pan and bring to a boil. Lower the heat and simmer for about 2 hours or until the beans are soft enough to be crushed between thumb and forefinger. Strain the mixture through a metal sieve and rub through into a bowl. Discard the skins that remain in the sieve. |
| 2 | Add the rice and salt to the bean puree and liquid. Simmer over low heat for about 1/2 hour, or until the rice has a quite soft, porridge texture. Adjust the salt if necessary. |