Korean-Style Jujube Porridge with Oat Drink (3 Servings)

Wash dried jujubes well and discard any moldy or damaged pieces.

Add 500 mL water to jujubes, bring to a boil, then cover and simmer over low heat until soft.

Cool enough to handle, remove every hard jujube pit, and keep the cooking liquid.

Blend the jujube flesh with 400 mL oat drink. Never put hot ingredients in a blender.

Pour the mixture into a cool saucepan and whisk in 2 tbsp sweet rice flour until lump-free.

Heat gently, stirring continuously. Gradually add reserved cooking liquid until spoonable; use up to 100 mL extra water if too thick.

When the mixture bubbles and no raw flour taste remains, season with salt and serve carefully while hot.