Cooking Steps

1. 

   Step1:Millet and red beans are soaked overnight in clear water in advance. If it's hot, please refrigerate it overnight.

2. 

   Step2:Put the drained millet into the steamer. Spray a little water on the surface to prevent the rice from drying too much after steaming.

3. 

   Step3:Steam for about 30 minutes. You can also add some water. Use the cooking mode of the rice cooker to cook the rice.

4. 

   Step4:Pour the soaked red beans into the soup pot. Add some water.

5. 

   Step5:Drain.

6. 

   Step6:Mix 130g horseshoe powder with 250g water.

7. 

   Step7:Pour 250g water into the soup pot. Add 100g yellow sugar. It will be more beautiful to make the color with yellow sugar. It can also be replaced with brown sugar.

8. 

   Step8:Cook over a low heat until the sugar melts completely.

9. 

   Step9:Turn off the heat. Pour in a spoon of horseshoe paste immediately. Mix quickly. Mixing in several times can make the mixing more thorough, and the mixing of raw and cooked pulp is also conducive to avoiding water outflow during steaming, resulting in the finished product not forming.

10. 

    Step10:Then pour in the rest of the horseshoe paste and mix well.

11. 

    Step11:Pour 1 / 3 of the mixture into the steamed millet. Add the rest into the red bean. Mix well.

12. 

    Step12:Apply a little oil on the bottom and around of the mold for easy demoulding.

13. 

    Step13:First, pour half of the millet paste into it. Smooth the surface.

14. 

    Step14:Put cold water in the pot. Steam for 8 minutes after boiling. If you are worried about the drop of water vapor, you can make a flat plate while steaming.

15. 

    Step15:Steam until it solidifies and remove the cover.

16. 

    Step16:Then pour in the red bean paste. Smooth the surface.

17. 

    Step17:Steam over high heat for 12 minutes until the red bean layer solidifies.

18. 

    Step18:Remove the cover. Pour in the remaining millet paste. Also smooth the surface.

19. 

    Step19:Cover. Continue steaming for about 8 minutes until the millet layer is completely set.

20. 

    Step20:Put it in the refrigerator for more than 2 hours after cooling. Take out the knockout. You can also leave the refrigerator alone. Leave it at room temperature until it cools completely and then release it for eating.

21. 

    Step21:Cut it into small pieces. You can enjoy it

22. 

    Step22:You can't finish it in a short time. You can seal it and refrigerate it. You can finish it in two weeks. Steam back before eating.