I had a little left-over of cooked mochi awa (foxtail millet). Just enough to prepare a little dessert.
That’s the dry grain.
I cook it with 3 volumes of water in the rice-cooker.
Then I add coconut milk and cream, and yellow cane sugar. And wait a few hours (in the fridge when it’s cooled). That’s all.
Enjoy like that. That’s deliciously refreshing.
The texture is like semolina desserts. I missed them as I don’t see semolina anywhere in Japan, but maybe that’s my solution.
The second option is to serve it with fruits, fresh or dry, or both.