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Method:
To make sweet soup, soak mung beans in 3
cups of water for 3 hours. Rub beans to remove hull and rinse
well. Soak lotus seeds for 3 hours in hot water and baking soda.
Rub lotus seeds to remove skins and rinse well. Remove the green
shoots of the lotus seeds with a wooden pick. In a pot, cook
lotus seeds in 2 cups of water for 1 hour. In a separate pot,
combine mung beans, Chinese prunes and cornstarch with 5 cups of
water. Cook for 45 minutes until soft. Add cooked lotus
seeds and sugar. Cook for another 15 minutes. Remove from
heat. Serve cold with sticky rice.
For sticky rice:
Soak mung beans in 3 cups of water for 3
hours. Rub beans to remove hull and rinse well. Steam mung
beans until cooked and mash beans when cooled. Mix the mashed
beans with uncooked glutinous rice and steam until rice is cooked.
Cool the rice until grains do not stick to each other (this can be
done by placing the rice on dish and air-dried). Serve cooled
with the cold sweet soup.
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