Hearty and Sweet Red Bean Porridge (Dongji Patjuk): Red Bean Cooking & Glutinous Rice Ball Recipe
The Ultimate Dongji Patjuk Recipe: A Complete Guide from Cooking Red Beans to Making Chewy Glutinous Rice Balls
A bowl of freshly simmered, piping hot red bean porridge is the perfect antidote to the winter chill on Dongji (Winter Solstice). Its natural, subtly sweet flavor, enhanced by the delightfully chewy glutinous rice balls, makes it incredibly addictive. This irresistible porridge is so comforting you’ll want to eat it again and again! Make this at home this Dongji and share its warmth.
Porridge Ingredients- 270g red beans
- 1/2 tsp salt
- 4 Tbsp glutinous rice, soaked for 3-5 hours
- 2.2 L water
Chewy Glutinous Rice Balls (Saealshim)- 700g glutinous rice flour
- 3 Tbsp regular rice flour
- 250-270ml hot water (adjust for dough consistency)
- 700g glutinous rice flour
- 3 Tbsp regular rice flour
- 250-270ml hot water (adjust for dough consistency)
Cooking Instructions
Step 1
For a more detailed visual guide, please refer to the accompanying video. (https://youtu.be/CmuFGLE2t7Q)
Step 2
Begin by rinsing the red beans in cold water to remove any dust or impurities. Drain them well using a sieve.
Step 3
Place the rinsed red beans in a pot and cover them with plenty of water. Bring to a boil over high heat. Once boiling vigorously, continue to cook for another 2-3 minutes. It’s best to discard this first batch of cooking water, as it can contain bitterness and impurities that might affect the final flavor of the porridge.
Step 4
Drain the red beans thoroughly using a sieve.
Step 5
Transfer the first-boiled red beans into a pressure cooker. Add 800ml of fresh water and 1/2 teaspoon of salt. Securely close the lid and start cooking over medium heat.
Step 6
Once the pressure cooker starts to whistle, reduce the heat to low and cook for 20-30 minutes until the beans are very tender. After cooking, turn off the heat and let it steam for another 20 minutes. This resting period allows the beans to become exceptionally soft and moist.
Step 7
Check if the beans are cooked by gently pressing one between your fingers. They should mash easily. If they still feel firm, add a little more water and continue to cook until they are tender.
Step 8
To create a garnish, set aside a small portion of the cooked whole red beans. These will be added to the porridge upon serving, making it look more appealing and adding a pleasant texture.
Step 9
In a blender, combine the cooked red beans with 500ml of fresh water. Blend until you achieve a very smooth paste. Aim for a completely smooth texture without any lumps.
Step 10
Pour the smooth red bean paste through a fine-mesh sieve into a pot. As you do this, gradually add 900ml of water and stir to help the paste pass through. This process ensures only the smooth liquid extract is used, resulting in a refined porridge.
Step 11
You should have about 2 liters of red bean liquid. Add the soaked glutinous rice to this liquid in a pot. Cover and cook over medium-low heat for about 20 minutes, or until the glutinous rice is fully cooked and tender. The rice will soften and thicken the porridge.
Step 12
Let’s make the chewy rice balls! In a large bowl, combine the glutinous rice flour and regular rice flour and mix well. Gradually add hot water while kneading the mixture until a soft, pliable dough forms. The key is to achieve a consistency that isn’t too sticky or too dry, one that can be easily shaped. (Note: the moisture content of rice flour can vary by brand, so add hot water little by little until you reach the right consistency). For extra chewiness, wrap the dough in plastic wrap and let it rest for about 30 minutes.
Step 13
Take small portions of the dough and roll them into bite-sized balls between your palms. To prevent the balls from sticking together, lightly dust your work surface or a tray with regular rice flour or cornstarch before rolling the balls.
Step 14
After the porridge has simmered for 20 minutes and the rice is cooked, add the prepared rice balls to the pot. Cover and cook for another 8-9 minutes, or until the rice balls float to the surface, indicating they are cooked.
Step 15
Adjust the porridge’s consistency to your liking. As it simmers, the porridge can thicken and potentially stick to the bottom, so it’s important to stir frequently from this point onwards. You can add more water or red bean liquid if needed to reach your desired thickness.
Step 16
Ladle the finished red bean porridge into bowls. Garnish with the reserved whole red beans and sweeten with sugar to taste. Enjoy this deliciously warm and comforting bowl of Dongji Patjuk!
