Cooking Instructions
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Step 1
Soak the
Pearl Barley (30 g)
,
Bohnen (30 g)
, and
Water (900 mL)
in
Black Glutinous Rice (100 g)
for 2 hours or overnight.
Step 2
Pour off the soaking water. Put the rice, beans and pearl barley in the porcelain dish and add fresh water.
Step 3
Put the porcelain dish on to the wire shelf in the cold cooking space. Cook.
Step 4
Hot air humid 160°C for 1 Hrs
Step 5
Stir in the
Kandiszucker (50 g)
.
Step 7
Hot air humid 160°C for 40 Mins
Step 8
Let the bean and rice soup stand for about 15 minutes after cooking so that it can thicken.
Step 9
Just before serving, add
Coconut Milk (to taste)
to taste.
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