Comments on: Job’s Tears aka Coix Seeds

By: TasteHongKong

TasteHongKong — Fri, 04 Nov 2011 06:09:42 +0000

@Andrew Marino,
You are welcome!
You may need roughly 20 cups of water to 1 cup (~160g) of Job’s Tears, the same ratio in ‘Cooking Job’s Tears’ above, where you may find a few more details for the preparations. I cook the seeds until they are tendered (bring the water to a boil and cook over moderate heat for about an hour). If you are doing it the first time, fish out a few pieces and test doness; the seeds should be softened with a little bit chewy at the inner core. You shall then know when it is done (or how much water will be evaporated ) next time. Fill your pot no more than 70% full to avoid overspill. The seeds need to be soaked, about an hour or even longer, before boiling. Shorter soaking time means longer boiling hours, and vice versa. Wash the seeds thoroughly so that you may reserve the soaking water for boiling.
Enjoy and have fun cooking!

By: Andrew Marino

Andrew Marino — Thu, 03 Nov 2011 21:57:15 +0000

Hello, thank you for the article. When I am making this drink, how much Job’s Tears do I put compared to water (e.g. 1 cup Job’s Tears to 1 cup water, etc). Also – how much water do I let evaporate before the drink is ready? Thank you.

By: 電鍋 Steamer/Rice Cooker Recipes: 綠豆薏仁湯 mung bean job’s tear soup & 芋頭西米露 taro and tapioca « dancing in the rain

Thu, 22 Sep 2011 22:36:01 +0000

[...] About Job’s Tear: http://www.tastehongkong.com/ingredients/jobs-tears-aka-coix-seeds [...]

By: TasteHongKong

TasteHongKong — Sun, 13 Mar 2011 14:48:25 +0000

@Kurush,
Thanks for sharing.

By: Kurush

Kurush — Sat, 12 Mar 2011 12:58:04 +0000

these are eaten in Nagaland (NW India) and are locally called menjang.

By: chumroen Benchavitvilai

chumroen Benchavitvilai — Tue, 01 Mar 2011 07:38:23 +0000

We are able to supply bulk commercial qunatity of organic Coix seeds (Job’s tears seeds) from Lao at the very competitive price.
Please contact us if you would have the serious purchasing interest.