1. After soaking for two or three hours, directly put it in a rice cooker and cook (soaking in advance can shorten the cooking time of red beans). After boiling, add rock sugar and cook slowly
2. Peel and slice sweet potatoes, steam them in a steamer or a steaming tray
3. Mash the steamed purple potato, then add an appropriate amount of sweet potato flour and knead well, add a little water to the appropriate amount, and follow this procedure for the sweet potato
4. Cut the potato ball into thick slices, then knead into strips, and then cut into sections
5. Put some powder on the cut potato balls and shake them well to prevent them from sticking together. You can put them in the freezer if you don’t finish eating them.
6. Three floats and three sinks, boil until the water boils with cold water, then boil it again to ensure it is cooked through (but I only ordered the water twice), pick up the cold water when it is cooked, and then soak in cold water
7. Cook until it floats and then it can be picked up in a minute
8. Put the boiled red beans (the soup is soft and thick), add the potato balls, the glutinous rice balls, and finally add two spoons of coconut milk and mix well to eat. The iced red beans will be more suitable for summer consumption.
Tips:Seal the leftover red beans and put them in the refrigerator. Take them out the next day and add coconut milk to them. It's delicious!
