Asian•comfort

Danpatjuk (Sweet Red Bean Porridge)

A velvety smooth, sweet red bean porridge served with rice balls

Ingredients

Quantities are shown as originally provided.

1 cup pat, 팥 (aka adzuki beans)
1 tablespoon glutinous rice flour (aka sweet rice powder) (Chapssal garu (찹쌀가루) or mochiko)
2 tablespoons sugar (or light brown sugar)
1 tablespoon honey (use more sugar to taste if unavailable)
½ teaspoon salt
1/2 cup glutinous rice powder (aka sweet rice powder) (Chapssal garu (찹쌀가루) or mochiko)
2 teaspoons sugar
pinch salt
4 tablespoons boiling hot water
1 tablespoon pine nuts
4 to 6 boiled chestnuts (or canned)
1/4 to 1/2 teaspoon cinnamon powder

1
Discard broken or rotten beans and rinse the beans. In a large pot, add the beans with 4 cups of water. Bring it to a boil, uncovered, over medium high heat. Reduce the heat to medium and boil for 5 minutes.
2
Drain the beans.
3
Return the beans to the pot with 4 cups of fresh water. Cover, and simmer over medium low heat until the beans are very soft and easily breakable, about 1 to 1-½ hours. Turn off the heat, and let the beans cool in the cooking liquid.
4
Puree the beans along with the cooking liquid until velvety smooth. You may need to do this step in two batches. Add some water if the bean puree gets too thick.
5
Return the bean puree to the pot. Mix one tablespoon of the sweet rice powder in ½ cup of water, and pour into the pot. Stir in the salt, sugar and honey.
6
Simmer over medium low heat, uncovered, stirring frequently, for about 10 minutes. Adjust the thickness of the porridge by adding more water if necessary.
7
Mix the rice powder, sugar and salt in a bowl. Stir in the boiling hot water with a spoon. When cool enough to handle, knead by hand until a dough is formed. Shape the dough into a 3/4-inch thick cylinder.
8
Cut into (or pinch off) 3/4-inch pieces. Roll each piece between the palms to make a small ball.
9
Bring a pot of water to a boil. Add the rice cake balls. Cook until all the balls float. Transfer to a large bowl with cold water to cool. Drain.
10
Ladle some porridge into a serving bowl. Serve hot with a few rice balls and optional garnishes.