Red Bean Porridge (Patjuk)

1 from 1 vote

Red Bean Porridge is mild, earthy, and soothing, while the glutinous rice balls are pleasantly chewy and give more texture to the porridge.

Author: Jaja Bakes

Course: DessertSoup & Stew

Cuisine: Korean

Servings: 6

Prep Time30

Cook Time2

Total Time2 30

Wash and strain the adzuki beans. In a large pot, add adzuki beans and pour water until 1 inch above the beans. Bring it to a boil over medium-high heat for 5 minutes. Drain the beans and discard the water.
Return the beans to the pot with 5 cups (1.2 liters) of fresh water. Cover, and simmer over medium heat until the beans are soft and easily breakable for about 1 to 1 1/2 hours. Turn off the heat, and let it cool for about 20 minutes.
Puree the beans along with the liquid. Pour the puree over a coarse strainer over a large bowl until hard beans and skins remain in the strainer, You may add some water if the puree is too thick.
In a medium bowl, combine glutinous rice flour, sugar, salt, and warm water until incorporated. When cool enough to handle, knead by hand for 5 minutes until the dough comes together. Shape the dough into 3/4-inch small balls. Sprinkle some glutinous rice flour over them so they do not stick together.
Put the bean puree back into the pot. If there are less than 8 cups (2 liters) worth, add more water to make it 8 cups (2 liters). Boil bean puree over medium-high heat.
Add glutinous rice balls to the porridge. Add salt and let it cook until all glutinous rice balls float to the surface while stirring occasionally.
Mix 1/2 cup (75 gr) glutinous rice flour and 1 cup (240 ml) water in a small bowl and pour it into the boiling mixture, stirring frequently until the mixture thickens. Turn off the heat and serve immediately.

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