working methods

Wash coix seed, soak in cold water for about 5 hours, remove and drain for later use.

Put 1 job's tears into a blender, pour in about 500c.c water, and paste it for later use. (twice, water consumption *** 1000c.c)

Filter the beaten coix seed pulp with a strainer and pour it into a large pot. (Whether to filter it depends on personal preference) ※ Do I only filter it slightly, or do I keep a slight rustle?

Add black sesame powder and the remaining water at 300 degrees Celsius, and cook with low fire while stirring until boiling. The amount of water added is arbitrary. If you want it to be thicker, add less water and vice versa. During the process of cooking Coix seed, you must keep stirring, the slurry of Coix seed will become thicker and thicker, if you don't stir, the bottom will paste. ※. ※.

Add sugar to the cooked coix seed pulp and stir well, then turn off the heat. You can skip it, but it's not that delicious. ) Coix seed paste can be bottled and refrigerated in the refrigerator (please put it on the coldest top floor, not by the refrigerator door).

Cold storage can last about 3-4 days (homemade food should be eaten as soon as possible).