red bean porridge
Red bean porridge is a delicious food made by cooking red beans, filtering them through a sieve, and adding japonica rice to cook together. According to customs, it is eaten on the winter solstice, the longest night of the year. People believe that the red color of red bean porridge can drive away evil spirits, eliminate pain, maintain health and help themselves escape bad luck. When eating, you can also put the same amount of small glutinous rice balls made of glutinous rice into the red bean porridge according to your age.
Korean red bean porridge
By MyronKirlin
Recipe Recommendations
- glutinous rice 90g(1/2杯)
- red bean 230g(11/3杯)
- little tangyuan appropriate amount
- glutinous rice flour 100g(1杯)
- salt 4g(1小匙)
- water 23g(11/2大匙)
Steps for Korean red bean porridge
1
Wash the glutinous rice thoroughly, soak in water for about 2 hours, then drain off the water with a sieve, and let dry for about 10 minutes. (110g) Wash the red beans dry, soak in water for about 30 minutes, then use a sieve to drain off the water, let dry for about 10 minutes, put the red beans and blanching water in the pan, cook over high heat for about 4 minutes, and continue to cook when boiling. After about 3 minutes, pour out the red beans water, add more boiling water into the pan, cook over high heat for about 10 minutes, turn to medium heat when boiling, and continue to cook for about 1 hour and 20 minutes until the red beans are cooked.
2
Put the cooked red beans into a sieve while hot, crush them with a wooden rice shovel and filter them. Take 1.6kg(8 cups) of red bean water, let the precipitate residue stand for about 30 minutes, add salt to the glutinous rice flour, and scalp the dough with hot water. Make into small rice dumplings (25 dumplings) with a diameter of about 1.5cm (each 5g).
3
Pour 800g(4 cups) of precipitated red bean water into the pot, add the soft japonica rice, cook over high heat for about 4 minutes, turn to medium heat when boiling, and stir evenly for about 20 minutes while cooking.
4
When the rice grains are blooming, add the precipitated red bean dregs, and cook for about 10 minutes when boiling, then add the small glutinous rice balls. After the small glutinous rice balls float for about 1 minute, season with salt and cook for a while.