About 8 hours before preparing this soup, put the red mung beans, black rice, peanuts, Chinese pearl barley, dried lily slices, lotus seeds, and dried Chinese yam into a bowl and cover with water to soak.

After 8 or so hours, drain and rinse the soaked ingredients and place them in a large sauce pan.

Add in the glutenous rice and 8-9 cups of filtered water, stir, and bring everything to a boil

Continuing boiling/simmering the ingredients on high heat for 1 - 1.5 hours, stirring occasionally and being careful to not let the water or foam overflow. The bigger your pan the less you have to monitor the soup.

You'll know the soup is ready once most of the water has been absorbed by the ingredients and a thick porridge has formed.

Once thickened, add in about ¼ cup of sugar, or more to taste and allow it to dissolve before serving.

Serve warm.