There are a lot of versions of red bean soup, a healthy Asian desert treat. In this video, I'm going to show you how to make a liquid free portable multigrain variant great for picnics. All you have to do is add water!

In this method, you add all the flavor to the grains by cooking ahead of time. They can be easily packed without any liquids. At the picnic, you can just add water to make a great chilled beach desert. hot, warm, cold water can all be added depending on the weather.
In this video, I'm at a beach so adding ice water which is soooo good in the hot summer heat.

You can use different multigrain for this recipe but I used:

* Adzuki bean small red beans)
* Barley
* Lotus Seed
* Peanuts
* Chinese Almonds
Roughly 1:1 ratio for all ingredients except for Chinese Almonds at 1/3 the amount.

Clean all ingredients and add to a pot. Add cold water, cover with a lid and bring to a boil. Turn head to medium high and continue to boil with lid open until water is almost all gone while the ingredients are still moist.

At 23x water to ingredient volume will give them a soft and smooth texture. At 34x water volume, they will have a more traditional red bean soup's mushy texture. Add sugar to suit your taste before turning off the heat and stir. You can also use honey but will have to add after you turn off the heat and also mix evenly. Finally refrigerate overnight for the sugar/honey to be absorbed.

To eat it, just add water. For colder weather, add hot water, mix and you have a warm, lightly sweet desert. For hotter weather, add ice water to have a refreshing snack.