I like to eat this way for breakfast – warm, comforting, super delicious, and incredibly satisfying!
Fifty-year-old Auntie loves to drink this soup every morning, and it only takes five minutes to make, with a rosy complexion.
I like to have breakfast this way – it's warm and comforting, super delicious, with a soft, chewy sweetness. No failures here!
Let me share my breakfast with you all again. My family of three has three different breakfasts: my son loves to put jam in everything, while my husband eats the same three kinds of noodles every day for 365 days a year. I, on the other hand, prefer something sweet, warm, and chewy with a good bite – red bean sticky rice pudding soup.
Making this red bean sticky rice pudding soup takes only five minutes and doesn't take up much of my time preparing breakfast for my family. Red beans are rich in protein, dietary fiber, sophorosa, folate, and vitamin A. Cooking them makes the texture soft and fluffy. I usually cook a large batch to save for later – I add sugar to make honeyed red beans and store them in the refrigerator, taking out some each day to re-process. I make the soup by boiling honeyed red beans in one pot and pan-frying the red beans in another. Once the red beans boil, the rice cake is also fried. Finally, I combine them and let them simmer briefly – it's that simple!
So, I suggest that fellow housewives shouldn't only take care of their families but also take care of themselves by preparing a sweet breakfast for themselves, so they won't become the 'yellow-faced old woman' in other people's eyes. This is also one of the reasons why someone in their fifties can still maintain a young mindset and appearance.
Used ingredients:
Honeyed Red Beans, Rice Cake, Rock Sugar Flower (Sugar Marigold)
Specific Instructions:
1. Boil the red bean soup. I use pre-cooked honeyed red beans. I put half a bowl of honeyed red beans in a pot and add water to boil. I suggest you also cook a batch of red beans and store them in the refrigerator. You can use a rice cooker or pressure cooker. If you use a rice cooker, wash the red beans and soak them in cold water overnight, then add cold water to boil and simmer over low heat until the red beans are softened. Add sugar or white sugar to taste. If you use a pressure cooker, you don't need to soak them – just add them and cook.
2. Place the rice cake in a pot and pan-fry over low heat until both sides are lightly golden brown. You can also bake them in the oven. If you can bake the rice cake until it cracks open from the middle, the inside will be soft and the outside will be crispy – that's the best texture.
3. Place the pan-fried rice cake into the red bean soup and let it simmer briefly before serving.
4. Alternatively, pour out the red bean soup and place the baked or pan-fried rice cake on top. If you add a spoonful of Rock Sugar Flower (Sugar Marigold), the taste will be even better!
It's fragrant and sweet when you take a bite – let's start a beautiful day with breakfast!
Do you like today's share? I'm Apple Little Chef, a mother to a child, besides working every day, I also cook every day. If you like my shares, you can follow me, like, and collect. If you have any suggestions, you are also welcome to leave a comment, and we can learn and discuss together. I will continue to update every day with delicious and enjoyable home-cooked dishes, baking, and festive meals – if you don't know what to make for breakfast and lunch, come and take a look!
