Chewy Gnocchi Red Bean Porridge
Red Bean Porridge with Gnocchi ~ Delicious in Winter
A creamy and smooth red bean porridge. The captivating red bean flavor fills your mouth, making you feel instantly happy with every spoonful ♡ Plus, with the chewy gnocchi, you’ll likely finish the whole bowl before you know it! ㅎㅎ
Ingredients
- Red Beans 280g
- Soaked Sweet Rice 4 Tbsp
- Salt 1/2 tsp
- Water 900ml
- Sugar (to taste)
Gnocchi (Saesim)
- Sweet Rice Flour (wet type) 6 cups (420g)
- Hot Water 6 Tbsp
- Non-glutinous Rice Flour 2 Tbsp (for coating gnocchi)
- Sweet Rice Flour (wet type) 6 cups (420g)
- Hot Water 6 Tbsp
- Non-glutinous Rice Flour 2 Tbsp (for coating gnocchi)
Cooking Instructions
Step 1
Place the washed red beans (280g) in a pot with 900ml of water. Cover with a lid and cook over medium heat until the water boils. Continue to simmer until the beans are tender, about 20-30 minutes. They should be soft enough to mash easily.
Step 2
Drain the cooked beans through a sieve. Discard the first cooking water, as it may contain some bitterness.
Step 3
Now, in a pressure cooker, combine the first-cooked soft beans, 450ml of water, and 1/2 tsp of salt. Close the lid and cook over medium heat.
Step 4
Once the pressure cooker whistle blows, reduce the heat to low and cook for 20 minutes. Turn off the heat and let it steam for another 20 minutes to ensure the beans are thoroughly softened.
Step 5
Before removing all the beans from the pressure cooker, carefully select a few whole, intact beans. Set these aside; they will be used as a beautiful garnish for the finished porridge.
Step 6
Transfer the pressure-cooked beans and 250ml of water into a blender and blend until smooth. Adjust with a little more water if needed for desired consistency.
Step 7
Pour the blended bean mixture through a fine-mesh sieve into a bowl to create the porridge base. Gradually add about 200ml of water as you sieve to help achieve a smooth texture, separating the skins from the smooth purée.
Step 8
In a pot, combine the strained red bean purée and 4 Tbsp of pre-soaked sweet rice. Cover and cook over medium-low heat for 20 minutes, allowing the sweet rice to cook thoroughly.
Step 9
It’s crucial to stir the porridge occasionally to prevent it from sticking to the bottom of the pot, especially as it thickens. Stirring ensures a smooth and creamy texture.
Step 10
To make the gnocchi (saesim), place the sweet rice flour (6 cups) in a bowl. Gradually add 6 Tbsp of hot water while kneading vigorously until you form a chewy, pliable dough. Using hot water helps activate the gluten in the rice flour.
Step 11
Roll the dough into small, bite-sized balls. Then, gently roll each ball in 2 Tbsp of non-glutinous rice flour to prevent them from sticking together and to give them a nice finish.
Step 12
After the porridge has simmered for 20 minutes, add the prepared gnocchi. Cover the pot again and cook for an additional 8-9 minutes, or until the gnocchi float to the surface, indicating they are cooked through. Your delicious red bean porridge is ready!
Step 13
Serve the hot porridge in bowls. Sprinkle the reserved whole red beans on top as a garnish for a beautiful presentation. Add sugar to your liking for a sweeter taste.
