Even though porridge and soups have low salt content, they have a viscous texture and do not feel bland, so you can reduce your sodium intake.
Calories
287kcal
Carbs
60g
Protein
11.8g
Fat
0.1g
Sodium
9mg
Ingredients
Main
Others
Red Beans 40g, Glutinous Rice Flour 30g, Glutinous Rice 10g, Water 300g, Sugar (To Taste)
Finding these ingredients in the US
- Glutinous Rice FlourSold as 'sweet rice flour' or 'glutinous rice flour' at Asian markets and many baking aisles. Not the same as regular rice flour.
Nutrition Facts
Per 100g of main ingredientsGlutinous Rice
- Rich in vitamin B1 (0.42mg) — used to turn carbohydrates into energy
- Rich in vitamin B3 (niacin) (1.4mg) — supports energy metabolism and skin health
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Wash and soak the glutinous rice.
🔍Wash the red bean, drain, pour in enough water to submerge, and boil.
🔍Once the dark red water comes out, discard it, add water about 3 times the amount of red beans, and boil until fully mushy.
🔍Knead the glutinous rice flour with boiling water and shape into about 1.5cm glutinous rice balls.
🔍Rub the boiled red bean by hand, strain through a sieve, let the sediment settle, boil the top liquid first, then add the soaked glutinous rice and boil until it softens.
🔍Add the red bean paste and glutinous rice balls in order and boil; once the rice balls float, boil for 2-3 more minutes to finish. (Use sugar or honey to taste.)