Longan Rice Cake Porridge

Have you ever heard of longan rice cake porridge? If you haven't heard of it, please let me explain it to you. I hope you like it.

Longan Rice Cake Porridge

"Rice cake porridge" is the taste of my grandmother in my memory! It is thick and distinct, yet melts in the mouth. The cooked longan meat is tender and sweet. It tastes sweet in the mouth and warm in the heart, making people feel so happy! During that period, perhaps because I didn't understand why, my parents had to travel for several weeks. I stayed at my uncle's house, so I was particularly fragile and scared... Eating hot longan rice cake porridge made me feel warm and at ease! When I grow up, every time I want to eat it, I make it myself...

It’s actually quite simple! In addition to eating it on cold winter nights, I will cook it in a pot on hot summer days when it’s rainy, or on a woman’s special day, or when I’m feeling very low and it’s cloudy.. Looking back, I seem to have eaten longan rice cake porridge with tears in my eyes quite a few times! This porridge is not only delicious when eaten hot, but it also has a unique flavor when eaten cold after being refrigerated. Of course, you can also add some small glutinous rice balls and cornstarch water to make popsicles!

Ingredients for longan rice cake porridge

1 bowl of glutinous rice, 8 bowls of water, about 150 grams of longan meat, 50 grams of rock sugar, 30 grams of brown sugar, rice wine, peanut powder

How to make longan rice cake porridge

1. Wash the glutinous rice and put it into the pot with water and boil it. Then add half of the longan meat and rock sugar and simmer for about 30 minutes. Then add the other half of the longan meat and brown sugar and cook for another 10 minutes. When eating, pour a few drops of rice wine into the bowl to enhance the flavor. Sprinkling some peanut powder is also very good.

Tips

*Add the longan twice, this is the taste I personally like