Sugar porridge

Overview

Dududu sells three kilograms of sugar porridge and four kilograms of walnut shells, eats the meat and returns the shells... This nursery rhyme was popular in the alleys of Suzhou in the early years. It has been passed down from generation to generation and is still familiar to everyone. Sugar porridge is one of the folk snacks in Suzhou. It was once a food that children could eat for a long time. The sugar porridge in Suzhou is red bean porridge. When it comes to the most delicious sugar porridge in Suzhou, it must be Pan Yulin’s sugar porridge. I heard from the older generation that this restaurant is the most authentic and has been making sugar porridge for a lifetime. It best represents the essence of Suzhou sugar porridge. In fact, the most troublesome part of cooking sugar porridge is boiling the bean paste, and sifting the bean paste into bean paste puree, but it is worth the time for the delicious taste.

Tags

• porridge
• glutinous rice
• japonica rice
• red beans
• rock sugar

Ingredients

Steps

1. 1 Wash glutinous rice and japonica rice.

   

2. 2 Add appropriate amount of water and bring to a boil over high heat.

   

3. 3 After boiling, turn to low heat, stirring a few times.

   

4. 4 Wash the adzuki beans, put them into a pressure cooker, add rock sugar, cover the pressure cooker lid, wait until you hear a sizzling sound, then turn on medium-low heat for about 15 minutes.

   

5. 5 Place the cooked red beans on a strainer and rub them into pureed bean paste.

   

6. 6 The porridge is cooked until thickened.

   

7. 7 Put the porridge into a bowl.

   

8. 8 Add the bean paste and stir when eating.