red bean porridge
Red bean porridge is a delicious food made by cooking red beans, filtering them with a sieve, and adding japonica rice. 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 bean porridge
Recipe Recommendations
- white beans 160g
- glutinous rice 135g
- water 5 cups
- salt 8g
Steps for Korean 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 water into the japonica rice and cook over high heat for about 8 minutes until it boils, turn to medium heat, and occasionally stir for another 25 minutes.
4
Cook until the rice grains are soft and sticky, add the ground beans and cook for about 10 minutes, season with salt and cook for a while.