2 lbs. wheat flour
10 oz. sugar
4 tablespoons sesame oil
2 tablespoons sesame seeds
4 tablespoons roast walnut meat
2 tablespoons shelled melon seeds
2 tablespoons raisins
1 tablespoon sweetened melon rind
1 tablespoon sweetened mash of osmanthus flowers
1) Clean fry pan thoroughly and set it on low fire. Roast wheat flour in dry pan, stirring all the time with a slice, until flour yellows and gives out an aroma. Spread on workboard to cool.
Roast sesame seeds likewise till crisp and browned.
2) Cut walnut meat and melon rind into small pieces the size of peas. Trim raisins of stems, if any, and wash.
3) Add in roast wheat flour the following: sesame seeds, shredded walnut meat and melon rind, raisins, melon seeds, sesame oil and sugar. Mix well.
4) The resultant "roast flour" may be kept for use as a refreshment from time to time.
Before serving, put "roast flour" in a small bowl or large cup, filling about 1/3 of the container; pour in boiling water and mix with a teaspoon into a porridge.
(1) The wheat flour may be roasted by baking in an oven with a gentle fire. It should be turned around from time to time so that heating is even.
(2) Sugar may be added not beforehand but just before eating so that its amount may vary according to individual taste.
(3) The various auxiliary ingredients may be changed or varied in amount according to availability and eating habit. Other possibilities in China include lotus seeds, chestnuts, sweetened prunes and tangerine rind...
The thickness of the final porridge may also vary to taste.