Dongji Red Bean Porridge
Dongji Red Bean Porridge Pressure Cooker Recipe ~ Don’t Forget the Glutinous Rice Balls!
A heartwarming bowl of red bean porridge to eat on Dongji (Winter Solstice), symbolizing warding off bad luck and wishing for good fortune in the new year. It’s not as difficult as you might think, so give it a try!
Ingredients- Red beans 500g (approx. 3 cups)
- Glutinous rice flour 300g
- Regular rice 2 cups
- Salt 1 Tbsp
- Water 1.5 liters (for blending beans)
- Water 5-6 cups (for boiling beans)
Cooking Instructions
Step 1
First, prepare 3 cups of red beans. Soak them in lukewarm water for over an hour. Then, bring them to a boil in water and discard the first boiling water; this helps reduce any bitterness. Transfer the red beans to a pressure cooker with 6 cups of fresh water. Once the pressure cooker starts to whistle, reduce the heat to medium-low and cook for about 15-20 minutes. Let the pressure release naturally.
Step 2
Rinse 2 cups of regular rice and soak it for about 30 minutes. One cup of the soaked rice will be blended with the red beans later, and the other cup will be cooked into rice. You can use freshly cooked rice if you have some, or use pre-cooked rice (like ‘Hetban’) for convenience.
Step 3
For the glutinous rice balls, place 300g of glutinous rice flour in a bowl. Gradually add boiling water while kneading until a soft, pliable dough forms. The dough should not be too sticky or too dry. (If using wet glutinous rice flour, add about 2 cups of water gradually.)
Step 4
Strain the cooked red beans through a sieve, separating the bean water. Don’t discard the bean water; it will be useful for adjusting the porridge’s consistency later. Mash the cooked beans.
Step 5
Now, let’s make the delicious glutinous rice balls! Take small portions of the kneaded glutinous rice dough and shape them into small, flat balls (about the size of a coin). These will add a delightful chewy texture to the porridge. Lightly dust the shaped balls with flour to prevent them from sticking together.
Step 6
In a blender, combine the mashed red beans, 1 cup of the soaked regular rice, and 1.5 liters of water. Blend until smooth. A finer blend will result in a smoother, more delicious porridge.
Step 7
Boil water in a separate pot and add the prepared glutinous rice balls. Once they float to the surface, they are cooked. Carefully remove them with a slotted spoon and immediately plunge them into a bowl of ice water. This step prevents them from sticking and keeps them delightfully firm.
Step 8
Pour the blended red bean mixture into a large pot and bring it to a boil. Once boiling, add the cooked regular rice and continue to simmer until the rice grains break down and thicken the porridge. If the porridge becomes too thick, gradually add the reserved bean water until you reach your desired consistency.
Step 9
Stir the porridge continuously with a spatula to prevent it from sticking to the bottom. Once the porridge reaches the desired thickness, add the cooked glutinous rice balls (which were in ice water). Simmer for a few more minutes until the balls float to the surface. Add 1 tablespoon of salt to season. You can also add sugar to taste.
Step 10
Ladle the hot red bean porridge into bowls. Garnish with pine nuts for a beautiful presentation. Enjoy your warm and comforting Dongji red bean porridge as you bid farewell to the year!
