Fluffy multi-grain rice cooked in a traditional earthenware pot.
Rice FoundationIngredients
- 4 cups of sweet rice (using 160ml paper cups as a measure, soaked for 3 hours).
- 1 cup of sticky rice (soaked for 3 hours).
- 0.7 cups of foxtail millet (soaked for 3 hours).
- 1/2 cup of flour (soaked for 3 hours).
- 1/2 cup of adzuki beans.
- 0.5 cup of black soybeans.
- 1/2 cup of tiger beans.
- Bank deposit: 0.5 cup.
- 7 bananas (sliced in half).
- 5 dates.
- 2/3 teaspoon of salt (for boiling red beans).
- 1 tablespoon of sugar (for the red bean sauce).
- 1 tablespoon of olive oil (for the red bean sauce).
Instructions
Soak the glutinous rice, regular rice, sticky corn, and foxtail millet separately for 3 hours each to prepare them.
Combine 0.7 cups of red beans, 2 cups of water, and 2/3 teaspoon of salt in a pot. Bring to a boil, then simmer for 10 minutes. (Reserve the bean broth separately.)
Soaked grains, along with black soybeans and tiger beans, are drained to remove excess water.
Fill the steamer with water, then place a linen cloth on top. Pour the mixed grains onto the cloth. Arrange chestnuts, dates, ginkgo nuts, and boiled red beans on top of the grains.
Cover the ingredients with a cloth and place a plate on top to prevent condensation from building up. Once steam starts rising, cover it again and let it steam for 30 minutes.
Combine one tablespoon of sugar and one tablespoon of olive oil with water boiled from adzuki beans to create a sauce.
After 30 minutes, open the lid and evenly spread the sauce over the noodles. Then, cover with a cloth and a plate again, and let it steam for another 20 minutes.
Turn off the gas burner and gently mix in the perfectly cooked multi-grain rice.