Ingredients: 200g dried figs, 100g adzuki beans, 2 ears black corn, 150g peanuts, 6 bowls water.
Method: Rinse adzuki beans and peanuts; soak in water for 1 hour. Rinse black corn and cut into small sections. Wash figs and set aside.Place the figs, black corn, red beans, and peanuts in a pot. Pour in 6 bowls of water, bring to a boil over high heat, then reduce to medium-low heat and simmer for one and a half hours. The soup is ready to drink. Alternatively, allow the soup to cool to below 80°C (176°F), then add a spoonful of honey before enjoying.
Coix Seed and Yam Pudding
Ingredients: 200g yam, 200g coix seeds, 50g brown sugar, 10g cornstarch.Bring water to a boil in a pot, add the Job's tears, and cook until 70% done. Add the diced yam and continue simmering over low heat until tender. Stir in the brown sugar and bring to a boil. Thicken with 25g cornstarch slurry (10g cornstarch mixed with water), then serve.apple 120g, dried red dates 15g, warm water as needed.
Method: Peel and dice pumpkin; steam for about 20 minutes.
Pit dried dates, wash, and soak in warm water for 30 minutes.
Mash steamed pumpkin with a spoon. Wash and peel apple.
Place apple chunks, soaked dates, and date soaking water into a blender. Puree until smooth.
Add pumpkin puree to blender and mix well.
Pour blended mixture into a pot.Place apple chunks, softened red dates, and the soaking water into a blender and puree. Add the pumpkin puree to the blender and blend until smooth. Transfer the fruit puree to a pot, bring to a boil over heat, then let cool before serving.