Simple Red Bean Porridge (Patjuk) with Rice Cake Balls (Omissi)
Effortlessly Make Delicious Red Bean Porridge Using Rice Cake Balls and Rice
This recipe makes a comforting bowl of red bean porridge (Patjuk) by simplifying the steps of boiling the red beans and cooking the rice cake balls (omissi). Enjoy the harmonious blend of the rich red bean flavor and the chewy texture of the omissi. For detailed instructions, visit https://mangoistree.tistory.com/
Porridge Ingredients
- 250g Red Beans
- 1 bowl (approx. 100g) Glutinous Rice Flour
- 1 bowl cooked Rice (warm)
- Pinch of Salt (to taste)
Cooking Instructions
Step 1
First, wash the red beans thoroughly. Place them in a pot, cover with water, and bring to a boil for a short time. Discard this first boiling water to remove any bitterness from the beans. Add fresh water, about twice the volume of the beans, and cook in a pressure cooker for 10 minutes. Once the pressure cooker starts to whistle, reduce the heat to the lowest setting and simmer for another 20 minutes. This method ensures the beans cook quickly and become tender. If using a regular pot, increase the water quantity and simmer gently over low heat for a longer period.
Step 2
Transfer the well-cooked red beans and some of the cooking liquid to a blender and blend until smooth. Strain the blended mixture through a fine-mesh sieve to separate the skins from the smooth red bean paste. Using only the paste will result in a smoother porridge. It’s important to remove the skins as they can impart a slightly bitter taste.
Step 3
Prepare the glutinous rice flour for the rice cake balls (omissi). If using store-bought glutinous rice flour that has been frozen, it might be clumpy. Break up any lumps with a spoon or your fingers to ensure a smooth consistency. Using freshly ground glutinous rice flour from a rice cake shop will yield a chewier texture.
Step 4
The dough for the omissi should be made with hot water (ik-banjuk). Gradually add boiling water to the glutinous rice flour, stirring with a spatula at first. Once the mixture starts to come together as a dough, knead it by hand until it becomes smooth and pliable. Kneading repeatedly helps develop the gluten, resulting in softer and chewier omissi.
Step 5
Pinch off small pieces of the dough and roll them into small, round balls between your palms to form the omissi. Making them with children can be a fun activity! Aim for bite-sized pieces so they cook evenly and are easy to eat.
Step 6
Bring a pot of water to a rolling boil over high heat. Once the water is boiling vigorously, carefully drop the prepared omissi one by one into the pot. The omissi will float to the surface as they cook. This indicates they are done.
Step 7
Remove the cooked omissi from the boiling water and immediately rinse them under cold running water. This ‘cold shower’ prevents them from sticking together and helps maintain a firm, chewy texture. Drain them well using a sieve and set aside.
Step 8
From the reserved red bean cooking liquid, carefully ladle out the clearer liquid from the top into a separate bowl. Leave the thicker, paste-like sediment at the bottom in the pot. If the paste is too thick, gradually add back some of the reserved clear liquid to adjust the consistency to your liking. The ideal thickness of the porridge is a matter of personal preference.
Step 9
Add the bowl of cooked rice to the pot with the red bean paste. Stir well to break up the rice and mix it thoroughly with the paste. Mashing the rice grains will make the porridge creamier and thicker. Adding rice also enhances the flavor and makes the porridge more filling.
Step 10
Finally, add the rinsed omissi to the porridge and simmer gently for just a minute or two, more to heat through than to cook further. Overcooking will make the omissi mushy. Season with salt to your taste. Since rice is included, the porridge naturally has some sweetness, so sugar is optional. However, if you prefer a sweeter taste, feel free to add sugar according to your preference. Your delicious red bean porridge is now complete!
