Ingredients
200 g (about 2 cups) short-grain rice, 100 g (about 1/2 cup) mung beans, 30 g (about 1 oz) white fungus (also known as snow fungus or silver ear mushroom).
Seasonings
White sugar and hawthorn cake, both to taste.
Instructions
1. Soak the mung beans in cold water for 4 hours; soak the white fungus (snow fungus) in cold water for 2 hours, then trim off the hard stem and break into small florets; dice the hawthorn cake into small cubes.
2. Rinse the japonica rice thoroughly, place it in a pot with enough water, add the mung beans and snow fungus, bring to a boil over high heat, then reduce to low heat and simmer until the beans and rice are tender and the soup becomes thick and sticky.
3. To serve, ladle the porridge into bowls and top with sugar and diced hawthorn cake. This porridge is visually appealing, sweet and pleasant to taste, and rich in protein, fat, carbohydrates, calcium, phosphorus, iron, zinc, and other nutrients.