posted by Becky 01-02-100 8:27 PM
Korean Steamed Rice Cake with Mung Beans
3 cups glutinous rice
2 cups skinless yellow mung beans *(see note)
2 tsp. salt
1/4 cup sugar
Rinse the rice well, cover with water and soak overnight or for 12 hours. Drain well and grind in a food processor. This results in a dense, sticky paste.
Cover the beans well with cold water and soak for 2 hours. Drain.
Put beans in a Chinese style steamer and steam for 15 minutes. Grind beans in a food processor, then mix with sugar and salt.
Wrap a wet kitchen towel, (flat weave, not Turkish weave), over and around the perforated steamer tray. Prepare a layered cake on the towel in this way:
Put down a round or rectangular shape layer, 1/4 inch thick, of the ground mung beans. Cover bean layer with 1/2 inch of glutinous rice. Cover rice layer with 1/4 inch bean layer. Cover steamer tightly and steam cake for 45 minutes to1 hour.
Test with a toothpick - a dry toothpick means the cake is done.
Lift the cake out carefully, in the towel, and turn it upside down on a cutting board. Allow to cool somewhat, then cut into sections while still warm.
Cake should be stored in the freezer since it does ferment when refrigerated for more than 1 day. Put in aluminum or plastic trays, cover and freeze.
Remove desired amounts and rewarm in a steamer for 5 to 10 minutes.
Beans: The green skinned mung beans are used to sprout the standard bean sprouts. The skinless yellow mung beans used for this cake may be purchased in Korean grocery stores.
If skinless yellow mung beans are not available, you may use the green mung beans, but must be skinned before preparing the cake.
To skin: soak in water to cover for 4 hours. Rub beans between your hands in the ater and the skins will separate easily. Drain and discard skins. Use beans as recipe states, only additional soaking will not be necessary.
Source: The Korean Kitchen
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