Red Beans & Barley Dessert is a popular Chinese sweet ("Angel on" or "sui tong" in Chinese), consisting mainly of red beans, barley, sugar and milk. This cake can be served hot or cold. Although it is relatively easy to cook, it will take some time to cook it until tender.
Ingredients:
1 / 2 cup sugar
1 cup red kidney beans (soaked in cold water overnight)
A panda nus Journal / skrewpine Journal (a node)
1 / 4 cup of barley
2 cups water
4 cupsMilk
Method:
1. Add 2 cups water 1 cup red beans, 1 / 4 cup of barley and 1 pandan leaves in a pot. Bring to a boil. You can soak the red beans and barley night when cooked (soft) will be faster.
2. Reduce heat to simmer. Cook until the mixture of red beans and barley flour for about 2 hours.
3. Add 2 cups milk and 1 / 2 cup of sugar in the pot. Stir until sugar dissolves. Remove from heat and let coolfor about 10 minutes.
4. You can serve this warm or cold depending on your preference. If you prefer to serve cold, let cool for 15 minutes and then put them in the fridge. The additional 15 minutes cooling time is required so that the heat does not destroy the other items stored in the refrigerator.
Optional:
Replace white sugar with brown sugar. It will taste better.
If you are not capable of pandanus leaves are found, you can substitute driedOrange peel. This dried orange peel can be easily found in any Chinese herbal medicine / medicine shops.
If you do not like milk or are lactose intolerant, just replace it with clean water.
For more cooking tips, recipes and pictures of the desert, visit the author of Asian Recipe Blog
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