1. Prepare glutinous rice flour, millet, lotus root flour, sweet-scented osmanthus, medlar.
2. The glutinous rice flour mixes well into a dough.
3. Roll into small glutinous rice balls.
4. Wash the millet, put it in a pot, add appropriate amount of cold water, boil on high heat, simmer for 15 minutes on low heat; add lotus root flour, mix well with water, and set aside.
5. Pour the glutinous rice balls into the millet porridge.
6. After the glutinous rice balls are boiled, add sugar and sweet-scented osmanthus.
7. Sprinkle the medlar.
8. Pour the lotus root powder juice.
9. The cooked millet porridge is served in a bowl.
