Hearty and Nutritious Sweet Rice Sirutteok with Red Bean Filling
A Perfect Guide to Steaming Homemade Sirutteok with Red Bean Paste for the 10th Lunar Month
For 28 years since I got married, I’ve been making Sirutteok using my mother’s recipe on the last day of the 10th lunar month. While I do it every year to wish for my family’s well-being and safety, it’s also a recipe that tastes great and is easy to make. If you store it in the freezer in appropriate portions, it’s great as a quick breakfast or a snack when you’re heading out.
Ingredients- 1kg red beans
- 2.5kg glutinous rice
- 2 Tbsp salt
- 5 Tbsp sugar
Cooking Instructions
Step 1
First, thoroughly wash the red beans and soak them. Wash the glutinous rice until the water runs clear and soak it as well. It’s best to soak the red beans for at least 4 hours and the glutinous rice for 2 hours.
Step 2
Drain the soaked red beans and blanch them in boiling water for a moment, then discard the water. This helps remove any bitterness and impurities from the beans. Place the beans in a pot with about 1.5 times their volume of water and transfer to a pressure cooker. Bring to a boil, and once the pressure valve starts whistling strongly, reduce the heat to low. Turn off the heat after the valve stops and let it steam for a sufficient amount of time until the pressure is completely released. The beans should be very soft and easily mashable.
Step 3
While the cooked red beans are still hot, add the sugar and salt and mash them. If you prefer a texture with whole bean pieces, mash them coarsely. For a smoother paste, you can process them further. If the red bean paste seems too wet, place it in a pan over very low heat and stir continuously with a spatula to evaporate some moisture. Achieving the right consistency is crucial so it doesn’t become too runny between the rice cake layers.
Step 4
Drain the soaked glutinous rice well. Take it to a mill to be ground into flour specifically for Sirutteok. The mill usually adds a bit of salt while grinding, so you typically don’t need to add more. For a tender and chewy texture, it’s best if the glutinous rice flour isn’t ground too finely.
Step 5
Gently loosen the freshly ground glutinous rice flour so it’s not clumpy and let it rest in a well-ventilated area for a short while to air dry slightly. However, avoid leaving it out for too long, as it can harden. It’s best to keep it as is until just before you’re ready to use it for steaming. This helps ensure the cake steams evenly without clumps.
Step 6
Prepare the seasoned red bean filling. Since steaming can sometimes dilute the flavors, it’s advisable to make the red bean paste slightly saltier than you normally would. This will ensure the perfect flavor balance when the sirutteok is freshly steamed.
Step 7
Line the bottom and sides of your steamer pot with parchment paper. This prevents the rice cake from sticking and helps manage excess moisture during steaming. At the same time, start boiling a generous amount of water in another pot for the steamer. Ensure the water is boiling vigorously before placing the steamer on top.
Step 8
Spread a generous layer of the prepared red bean filling evenly across the bottom of the lined steamer. A thick layer of red bean paste will enhance the texture of the rice cake and help keep the glutinous rice flour moist as it steams.
Step 9
Now it’s time to add the glutinous rice flour. Starting from one side, gently place the rice flour and spread it evenly to create a flat layer. Absolutely do not press down or compact the flour. To achieve a soft and fluffy texture, it’s important to lightly pile the flour. Continue layering in this manner, alternating between the red bean paste and glutinous rice flour, for a total of three layers.
Step 10
Place the assembled sirutteok into the steaming pot with boiling water. Initially, keep the lid open and let the steam rise generously around the sides and top of the cake. Once you see ample steam escaping, cover the pot tightly. To check for doneness, insert a skewer or chopstick into the center of the cake; it should come out clean with no wet batter. Steaming time can range from 50 minutes to 1.5 hours, depending on the thickness of the cake. After confirming it’s cooked through, turn off the heat and let the sirutteok rest (steam further) for at least 20 minutes. This resting period is crucial for developing the perfect tender and chewy texture.
