1. Soak the red beans for at least three hours, half a day and one day! Pour into the pot and add water to boil. Pour out all the water that was boiled in the first time. (Pour out the water in the first time to remove the astringency of the red beans). Add water and bring to a boil. After boiling, turn to medium-low heat and cook for about 40 minutes. . Cook until the red beans crack and sand.
2. Slice the rice cake, add to the red bean soup, add white sugar or rock sugar, cook until the rice cake softens, pour milk and bring to a boil. Pour into a bowl and add sugar osmanthus. (The nian gao can also be boiled in water before the red beans are boiled, taken out and placed in cold water, and then at this step, boil the nian gao a little bit or put it directly in the soup without cooking.)
