Millet residue

Overview

I had this dessert in a famous restaurant. My mother liked it very much because the millet rice we usually eat is relatively hard, and the yellow rice used to make millet residue is glutinous and tastes like glutinous rice. So I found glutinous yellow rice in the market and added homemade red bean paste to it. It was definitely a millet version of eight-treasure rice.

Tags

• staple food
• home cooking
• old man
• breakfast
• northwest cuisine
• meters
• clear water
• dried longan
• dried red dates
• glutinous yellow rice
• osmanthus sugar
• raisins
• red bean paste
• soft white sugar

Ingredients

Steps

1. 1 Wash the millet

   

2. 2 Soak the yellow rice in water for half a day

   

3. 3 Place a layer of dried fruits in the bowl

   

4. 4 Sprinkle yellow rice on the dried fruit, then sprinkle with white sugar and red bean paste

   

5. 5 Then in order, add a layer of yellow rice, a layer of sugar and bean paste, and finally top with yellow rice, sprinkle with a layer of sugar, and steam for 2 hours

   

6. 6 Let the steamed rice cool slightly

   

7. 7 Pour a small amount of water into the milk pot, add 2 tablespoons of sugar and osmanthus and cook until the sugar water is thicker

   

8. 8 Finally, place the millet dregs upside down on a plate and pour sugar water over it