Tested Recipe with Slight Adjustment Adapted from www.maangchi.com
Ingredients: (4 bukkumi)
Mung bean filling:
½ cup dried skinned mung beans (rinsed and soaked for 2 hours)
A pinch of salt
2 tbsp honey
Rice cake dough:
1 cup glutinous rice flour
1/3 cup + 3 tbsp hot boiling water
¼ tsp salt
1 jujube (seed removed, rolled and cut into thin slices)
8 pumpkin seeds
1 tbsp honey
2 tbsp cooking oil
1 tsp extra virgin sesame oil
- Make sweet mung bean filling:
- Strain the beans and put them into a heavy pot. Add 1/3 cup of water and a pinch of salt. Cover and cook for 10 minutes over medium heat. Keep an eye on them to see if a lot of bubbles form. If so, open the lid and stir the beans with a wooden spoon. Cover and keep cooking.
- Turn down the heat to very low and simmer for another 5 minutes.
- Remove from the heat and mash the beans with a wooden spoon until they form a smooth, soft, shapeable dough. Add the honey and mix well.
- You can make 8 bukkumi with this amount of mung bean paste. Take 2 to 3 tbsp of the paste and roll it between the palms of your hands to shape it into a little football. Roll all the paste into footballs and set aside.
- Make the dough:
- Combine the rice flour, salt, and hot water in a mixing bowl. Mix with a wooden spoon until it cools down, and knead the dough with your hand for 1 minute until it turns into a lump. Wrap it in plastic wrap and let it sit.
- 5 to 10 minutes later, knead it again on the cutting board until it turns smooth, for about 2 minutes.
- Divide the dough into 4 equal pieces. Roll each piece between your hands, into a ball.
- Put each ball onto the working surface one by one and roll them out to about 5 ½ inch disks.
- Make bukkumi:
- Wrap each disks with a mung bean paste ball and form a half moon.
- Heat up a non-stick pan over medium heat. Add 2 tbsp of cooking oil and 1 tsp of extra virgin sesame oil. Swirl the pan to mix the oil evenly.
- Place the wrapped disks on the pan and cook until the edges start cooking and it looks a little translucent.
- Flip it over and cook until both sides are a little crunchy, but not browned.
- Garnish with jujube and pumpkin seeds, and serve as a dessert or snack with coffee or tea.