Korean Red Bean Congee

Korean Red Bean Congee

1. Wash the red beans and soak in an appropriate amount of water for 4 hours

2. Wash the soaked red beans, pour into an electric pressure cooker, add 1 liter of water, cover, press the "beans" button to simmer the red beans until soft

3. Pour the stewed red beans and soup into a food processor and grind into a thin paste

4. Pour 100 grams of glutinous rice flour into a bowl, add an appropriate amount of water, and knead into a glutinous rice ball

5. Knead the glutinous rice ball into long strips, cut into equal-sized pieces, and knead into small glutinous rice balls

6. Pour an appropriate amount of water into the pot. After the water boils, add the kneaded glutinous rice balls to float and remove them.

7. Pour the ground red bean paste into the pot, add 2 tablespoons of sugar, after the red bean paste is boiled, add glutinous rice balls

8. When the glutinous rice balls float up, the red bean porridge is ready. If the red bean porridge is too thin, you can add a spoon of glutinous rice flour to increase the consistency of the red bean porridge.