Take one bowl and add all the rice grains like brown rice, black rice, barley rice, glutinous rice and millet. Wash them properly by adding water until the water gets clear and then discard the water.

Now, take another bowl and add all the beans like black soy beans, regular soy beans and dried corn. Repeat the wearing process.

Remember to keep the rice grains separate from the beans for seaming.

Next, soak the rice grains and beans in fresh water separately for at least two hours.

Pack them in the steaming baskets and set them to steam until they become soft and firm too.

Take a baking tray and cover it with a muslin cloth. Spread the rice grains evenly and the beans on another baking tray the same way.

Put them into the oven on low for about 10 minutes so that the beans and rice grains are all dried properly.

However, you can also do this by spreading them evenly in normal trays and leaving them out to dry on their own. Any method is fine, it just needs to be dried correctly.

By the next day, rice grains and beans are going to be super dry and now, you have to mix the rice grains and beans together. If there are any big chunks, just break them using your hands or spoon.

Next, take a medium-sized saucepan and lightly toast the mixture for a few minutes on low to medium heat.

Allow them to cool down in a way that you can touch them with your hands.

Add the mixture to a blending machine and blend them on high power to make this into a fine powder.

After blending the mixture, run them through a fine mesh sieve.

Your misugaru powder is ready!