Ingredients

  • 1 pack of AFC Dried Beancurd Sheets
  • 3oz dried rice or pearl barley (rice barley picured)
  • 3oz dried lotus seeds
  • 4oz rock sugar
  • 38 cups water (separate into 10 cups & 28 cups)

Instructions

Cook rice/pearl barley and lotus seeds in a separate pot:

  1. Wash rice/pearl barley and lotus seeds thoroughly in water several times.
  2. Drain water.
  3. Heat 10 cups of water to boil at 220°F for 25-30 minutes, stir occasionally.
  4. Add water if needed.
  5. Cook until rice/pearl barley and lotus seeds to soften and plump up, drain water.
Directions:
  1. Heat 28 cups of water to boil at 220°F.
  2. Pour cooked and drained rice/pearl barley and lotus seeds into boiling pot.
  3. Put rock sugar into boiling pot and stir.
  4. Cook until all rock sugar dissolves.
  5. Crumble 3oz of dried beancurd sheets and put into boiling pot.
  6. Cook for a 3 minutes while stirring.
  7. Turn heat off, let pot sit to cool.
  8. Ready to serve hot or store in fridge 4-5 hours to serve chilled.

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