1. Don't use too much saponified rice, soak it overnight for at least 8 hours. The saponified rice is divided into single and double pods. This time I made a double pod, and later the big bag on the picture was a single pod. Whether it's brown sugar or saponified rice, I recommend buying high-quality ones. The authentic ancient brown sugar is lightly sweet, not too sweet. It will also add a lot of flavor to a pot of desserts. I have also used ordinary brown sugar from the supermarket before, but it tastes worse and the color is too dark.
2. After the saponified rice is soaked, wash it twice more. There is no need to worry about the loss of viscous collagen. There is still a lot of collagen after cooking. After washing, add proper amount of water and start to cook
3. Cook for about 20 minutes. It is a bit sticky. Add a small piece of ancient brown sugar. Don't put too much brown sugar. A small piece is enough, but too much is not delicious. Just let the soup have a light brown color. Add a few rose petals to enhance the fragrance. If you don't like it, don't add it. I didn't add white fungus this time because it was out of stock at home.
4. Cook for another minute or two, turn off the heat, and add one or two small rock sugar.
5. The sweetness is just right
