The sweet taste comes from rose brown sugar saponin rice
Overview
This dessert is often made at our house and is loved by both adults and children, even my husband who doesn’t like sweets. The light sweetness of brown sugar goes perfectly with the thick sauce.
Tags
Ingredients
Steps
-
You don’t need too much saponin rice, just soak it one night in advance for at least 8 hours. Honey locust rice is divided into single pod and double pod. This time I made double pods, but the big package in the picture was single pods. Whether it’s brown sugar or saponin rice, I recommend buying high-quality ones. Authentic ancient brown sugar is lightly sweet, not too sweet. It also adds a lot of flavor to a pot of dessert. I have also used ordinary brown sugar from the supermarket before, but the taste was worse and the color was too dark.
-
After soaking the saponin rice, wash it twice more. You don’t have to worry about losing the sticky collagen material. There is still a lot of collagen after cooking. After washing, add appropriate amount of water and start cooking
-
Cook for about twenty minutes. If it becomes a little sticky, add a small piece of ancient brown sugar. Don't add too much brown sugar. Just a small piece is enough, too much will make it unpalatable. Let the soup have a light brown color. Add a few rose petals to add fragrance, if you don’t like it you don’t have to add it. I didn’t add white fungus this time because I didn’t have any at home.
-
Cook for another minute or two, turn off the heat and add one or two small rock sugars.
-
Just the right amount of sweetness
