Types of Similu
Release time : 02/28/2026 09:30:02
A bowl of refreshing and sweet tapioca pudding is a must-have for many dessert enthusiasts during the summer.
The rice is soft and chewy, with no need for sugar syrup or additives to achieve a sweetness that is refreshing and aromatic.
What are the different varieties of Ximiliu? How is Ximiliu prepared? What makes it delicious? After cooking, how should it be eaten? Which groups of people are suitable for Ximiliu? There are many varieties of Ximiliu on the market, and they are all made according to the needs of different people.
The nutritional value of each type of tapioca pudding varies because the ingredients used are different.
Some people love to eat a certain type of fruit, and they also incorporate this fruit into the process of making tapioca pudding, so that the finished product absorbs the nutritional value of the fruit.
Common types of tapioca pudding include fruit tapioca pudding, melon and potato tapioca pudding, nuts tapioca pudding, and flower tapioca pudding.
Among these, there are more fruits and puddings such as pineapple and potato rice pudding.
Some popular fruit-based rice puddings include mango rice pudding, coconut milk rice pudding, papaya rice pudding, strawberry rice pudding, pear rice pudding, orange rice pudding, apple rice pudding, banana rice pudding, and lychee rice pudding. Meanwhile, some well-known sweet potato-based rice puddings include taro rice pudding, pumpkin rice pudding, purple sweet potato rice pudding, sweet potato rice pudding, double sweet potato rice pudding, etc.
Among the more common types of soybean-based desserts are jackfruit and ginkgo nut versions, such as "Jackfruit and Ginkgo Nut Ximili" and "Five-Seed and Four-Fruit Ximili."
Cherries, roses, and other flowers are less common ingredients for making jelly desserts. For instance, chrysanthemum, Jasmine, and Rose jelly desserts are made, among them the Double Flower Jelly dessert which combines Rose and Jasmine. It is said to have the effect of dissolving blood stasis and relieving depression, warming the spleen and stomach, benefiting the chest and diaphragm, and warming the center and strengthening the spleen. Moreover, it can also restore natural moisture to the skin.
The way of making Ximiliu, whether it is food or not, will change the nutritional value.
However, their essence remains unchanged; this is also why we consume the same type of food.
How about we learn together how to make half of the rice pudding? Let's get started.
Rinse the rice sticks in a bowl of water for about an hour or even longer, like half a day. You can leave them to soak while you're at work, and then cook them when you get back home.
The soaked rice balls are easier to cook through, but if you're the lazy cat type, it's a breeze. Simply add an ample amount of water and place them in a high-pressure cooker, bring it to a boil, and pressure cook for 10 minutes. Of course, if you find that they've all melted when you lift the lid, it's only fair to say that you didn't manage the time well. The cooked rice balls should be translucent as pearls, with a uniform roundness and glossy surface. If you can see small white spots within the rice grains, it means they're not fully cooked, and it's best to reheat them in a new pot! With the rice balls ready, you can move on to the next step.
If you're making coconut milk pudding, pour two cans of coconut milk into a pot and bring it to a boil. Don't use a wok, a frying pan, or a clay pot; a stainless steel pot is best. If that's not an option, you can use an aluminum pot.
Next, pour the cooked rice pudding (which is mostly a sticky, translucent mass) into coconut milk and whisk until they're fully separated and evenly distributed throughout the pot. This process requires patience; otherwise, sticking together can significantly affect its appearance.
Once you realize that the rice grains have all separated and settled in the coconut milk, that's when the pudding is ready.
How to make sweet rice pudding delicious is also decided by each person's taste.
Some people prefer milk and rice pudding, while others enjoy mango pudding, coconut milk pudding, red bean pudding.
Let's introduce a few popular types of tapioca desserts.
Ingredients for Milk and Congee Pudding: 300ml milk, 100g rice congee, 40g sugar.
Instructions: Soak the rice vermicelli in 15 minutes, drain and set aside.
Add the jasmine rice in a pot of boiling water, cook until it is tender and add sugar and milk, boil and then you can.
Ingredients for Mango Ximian: 4 mangoes, 50g of ximian, 200ml of milk with a touch of sugar (add according to personal taste). Instructions: Add a small pot of water and boil it over high heat. Once the sugar dissolves, add it to the ximian and simmer on low heat for 15 minutes.
Wait until the center of the rice is still white, turn off the heat and cover the pot with a lid. Let it simmer until the rice turns clear.
Cut the mango into chunks, and add one to the processor with the milk. Pour the mixture into a clean bowl.
Serve it in a rice bowl with mango juice and add mango pieces to it as desired, making it convenient to grab and go.
3. Coconut Milk Congee Ingredients: Rice vermicelli, coconut powder, and one can of fresh milk.
Instructions: Boil water in a pot, then switch to low heat and add washed karanji rice.
During the cooking process, stirring is necessary continuously. At first, there was some turbidity, but I ignored it and continued stirring.
Gradually, gradually, the rice pudding started to turn clear.
When the rice is still a little bit white, turn off the heat.
After boiling the tapioca, you can rinse it under cold water. At that point, the tapioca looks like tiny pearls, and is very beautiful.
In a pot, add water and boil. Then turn down the heat and pour in a small bag of coconut powder, add a few sugar cubes and two spoons of white sugar. Next, pour in a bag of fresh milk and continue to cook.
Pour the boiled coconut milk into the rice noodles, let it cool down, then add watermelon.
Freeze in the fridge.
4. Red Bean and Rice Pudding Ingredients: Red beans, rice, sugar, ice cubes.
To prepare: soak the red beans, cook until soft and then peel them through a sieve, grind them into a paste and set aside.
Soak the rice vermicelli in water, then add it to the red bean paste and heat up on high heat. Add sugar and bring to a boil. Pour into bowls and top with ice cubes.
How to eat Ximei Luo: Ximei Luo has the effects of warming the middle and strengthening the spleen, treating spleen deficiency and indigestion.
Sticky rice pudding also has the function of restoring natural moistness to the skin.
Therefore, tapioca pudding is very popular among people, especially women.
So, how do you usually eat Ximomi? Please see the following introduction.
1. Cook and eat immediately (1) First, boil water equivalent to 4-5 times the amount of tapioca until boiling point.
(2) Then pour the rice mix into boiling water, stirring constantly until the rice is cooked. Cook for 10-15 minutes until the rice becomes translucent or there are no white spots inside the rice grains.
(3) If necessary, add water during the cooking process or stop the fire and cover before it is fully cooked.
(4) After adding sugar, coconut milk and other ingredients, mix well before serving.
2. Prepared and ready for use (1) First, place the equivalent of 4-5 times the amount of tapioca into boiling water until it boils.
(2) Then pour in the rice into boiling water, stirring it for about 2 minutes.
(3) Turn off the fire, pour out the boiling water, retain the uncooked rice and add cold water or room temperature water several times, then pour it out. (Please remember to move away from the stove when doing this step).
(4) Finally, add boiling water equivalent to 2-3 times the amount of tapioca and boil it for about 15 minutes until the tapioca becomes opaque or there are no milky white spots inside the tapioca grains. That indicates the tapioca has been cooked.
You must keep stirring the rice constantly in this process.
(5) Save a little water and keep the rice in a sealed container with the excess boiling water. If possible, store it in an ice chest (not in an ice tray).
Note: The cooked koji can be served for several hours after this method, but it should not be left too long.
Sweet rice pudding is suitable for the following groups: Sweet rice has the effects of strengthening the spleen, nourishing the lungs, and resolving phlegm. It can treat spleen-deficiency and indigestion.
Sweet rice also has a function to restore natural moisture to the skin, so sweet rice porridge is very popular especially among women.
The coix seed in mirin is high in fiber, and can help to stimulate the digestive system.
Achieves detoxifying and skin-brightening effects.
The rice in 西米露 contains a large amount of carbohydrates and proteins, which are beneficial for the recovery of postpartum women.
According to the nutritional benefits of Ximilu, it is safe for everyone, especially women.
Ideal for individuals with weak constitutions, postpartum recovery period, indigestion, and fatigue.
Suitable for individuals with lung Qi deficiency, pulmonary tuberculosis, and cough due to pulmonary deficiency.
However, diabetic patients should avoid using rice pudding because it contains high levels of starch, which can be converted into sugar and is not conducive to the treatment of diabetes.
Currently, the treatment methods for diabetes generally involve controlling diet and taking anti-diabetic medication or insulin injections as directed by a doctor, as well as actively preventing complications.
Patients with diabetes must develop good dietary and lifestyle habits, engage in appropriate physical activity, and maintain a normal body weight.
This text contains medical information for reference only.
If you experience discomfort, it is recommended to seek medical attention immediately. The diagnosis and treatment should be based on the clinical examinations conducted by a doctor in person.