1. The ratio of mung bean, lily and barley is basically one to one. Soak a few hours in advance.
2. Put the soaked material into the pressure cooker and add a proper amount of water. After pressing it, press it for half an hour until the rice grains are soft and rotten.
3. Add a little rock sugar to taste before serving, then put it to room temperature and enjoy.
4. It's more delicious to use after keeping it in the refrigerator.
