香芋牛奶红豆沙 - 大冷天的，再没有比这碗甜汤更熨帖的了！

Hello everyone, welcome to my channel! Today we are making my favourite Chinese dessert soup - taro red bean soup with milk. Enjoy!
哈喽大家好我是松灵！天冷了，我们来做做碗热乎乎的甜汤吧！
List of Ingredients (Yields 4 Servings)
- ½ cup (100g) red/adzuki beans, soaked for at least 6 hours, or overnight for better result
- 1 ½ cup (325ml) water (for cooking the red beans)
- 1 cup (250 ml) water (to add with sugar later)
- 5 packed tbsp (60g) black sugar
- 1 cup (250ml) milk
- ½ lbs (220g) taro, skin removed and cut into 1.5-inch pieces
- (optional) 0.33lbs (150g) cooked Job’s tears
Notes:
- To cook the job’s tears: first, toast them in a pan on medium-low heat until the grains take on a little bit of colour (takes 15-20 min), and then transfer to a pot and add water. Bring to a boil and then simmer for 1 hour, covered with a lid.
- Milk can be replaced with your choice of non-dairy milk (coconut, almond, soy, etc.)
- Black sugar can be found in Chinese/Japanese grocery stores, if you can’t find it, the next best option would be brown sugar.
- There’s not a lot of water used in this recipe (to avoid the flavour from being diluted), so it’s important to keep the lid on during cooking, otherwise, your soup will dry out.
配料表 (4人份)
- 100g (½ cup) 红豆, 隔夜浸泡好
- 325ml (1 1/3 cup) 水（煮红豆用）
- 250ml (1 cup) 水 （跟黑糖一起加）
- 60g (5 tbsp, packed) 黑糖
- 250ml (1 cup) 牛奶
- 220g (0.5lbs) 荔浦芋头，切成大约3厘米小块
- (可选) 150g (0.33lbs) 煮熟的薏仁
小贴士：
- 煮薏仁：锅里不放油用中小火将薏仁表面轻微发黄，加水煮开之后转小火维持微沸，加盖子焖煮一小时。
- 不能喝牛奶的小伙伴可以试试用椰奶/杏仁奶/豆奶来代替
- 没有黑糖的可以用红糖/棕糖/二砂糖代替
- 这个食谱用水量不是很多，所以记得全程加盖子，不然容易煮干哈！
Produced, filmed, edited and hosted by Songling Shi
Music:
“Snow” by Shanka
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