Barley and mung bean porridge

[Ingredients preparation] 250 grams of mung beans, 50 grams of coix rice, 25 grams each of green plums, kumquat cakes, candied bergamot radish, and Beijing cake strips, 500 grams of white sugar, 40 lotus seeds in syrup, 10 candied golden dates, 10 grams of sugar osmanthus, and 2 roses.

How to make barley and mung bean porridge

1. Pick out the mung beans, rinse them with water, put them in a pot, and steam them over high heat for about 30 minutes until the mung beans are crispy.

2. Wash the barley rice and candied dates, put them in a small bowl and steam them with the beans. Then cut the green plums, kumquat cakes, bergamot radish, and Beijing cake strips into mung bean-sized cubes and divide them into 10 portions.

3. Finally, place the pot on medium heat, add 1200 grams of boiling water and bring to a boil. Sprinkle the steamed mung beans, coix seed rice, candied dates, 4 lotus seeds, chopped green plums and other fruit ingredients into the porridge, and then sprinkle the sugar osmanthus and rose petals evenly in each bowl.