Ingredients
3 ounces dried red azuki beans
1/4 cup sugar or agave nectar
1/4 cup glutinous rice flour
chopped walnuts and raisins, to garnish
Method
Sources
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dataset
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Gathered
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Intensely nutty finishing oil — stir-fries, dressings, marinades
Fish-shaped bread mix — fill with red bean paste, custard, cheese
Approachable Korean cooking — everyday dishes, banchan, stews
Essential Korean cooking — foundations, banchan, kimchi, soups
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Intensely nutty finishing oil — stir-fries, dressings, marinades
Fish-shaped bread mix — fill with red bean paste, custard, cheese
Approachable Korean cooking — everyday dishes, banchan, stews
Essential Korean cooking — foundations, banchan, kimchi, soups
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Place the red beans in a medium sized pot and add enough water to cover, about 6 cups. Simmer for one hour until tender. Place the red beans and their simmering liquid in a blender. Puree, leaving a few chunks of the red beans intact if desired. Add more water if necessary to bring it to a thick but smooth consistency. Place the red bean puree in a medium-sized pot and add the glutinous rice flour. Over medium heat, simmer the puree for ten to fifteen minutes until thickened. Serve with chopped walnuts and raisins.