Dongji-Patjuk (Winter Solstice Red Bean Porridge with Rice Cake Balls)

Tested Recipe with Slight Adjustment Adapted from




Red Bean Porridge:

1 cup red bean

10 cups water

½ cup glutinous rice flour

1 cup water

2 tsp salt

Adequate Demerara sugar

Rice Cake Balls:

2 cups glutinous rice flour

1 cup boiling water

1 tbsp sugar

½ tsp salt

Preparation Instructions:

  1. Wash the red beans and strain.
  2. Add the red beans and 10 cups water into a pot. Bring to a boil. Turn heat to medium heat and continue to simmer for ½ hour. Turn heat to low and continue to simmer for another 1 hour until red beans are very tender and mashable. Leave to cool completely.
  3. Set a coarse strainer over a large bowl. Pour the cooked beans and water into the strainer. Mash the beans with a wooden spoon so that the beans go through the strainer and the skins stay in the strainer.
  4. Squeeze the bean skins with your hands and discard.
  5. Put the bean mixture into the pot. Add water to make it up to 8 cups.
  6. Put 2 cups of glutinous rice flour, ½ tsp salt and 1 tbsp of sugar in a mixing bowl. Add the boiling water and mix it with a wooden spoon. When it cools enough to touch, knead the dough with your hand until smooth and well incorporated.
  7. Knead the dough into balls about 7g each. Repeat the process until all ingredients has been used up.
  8. Stir the bean mixture and bring it to a boil over medium high heat. Add the rice cake balls and stir them in well. Continue to simmer until all the rice cake balls float to the surface.
  9. Mix ½ cup glutinous rice flour and 1 cup water in a mixing bowl and pour it into the boiling porridge, stirring with a wooden spoon. The porridge will thicken a bit.
  10. Add in 2 tsp of salt and stir well.
  11. Dish out to individual serving bowl, top with some demerara sugar. Serve hot.

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