Steamed rice cake with mung beans
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Steamed rice cake with mung beans
  Rice    Beans    Korean    Cakes  
Last updated 6/12/2012 1:24:52 AM. Recipe ID 58590. Report a problem with this recipe.
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      Title: Steamed rice cake with mung beans
 Categories: Rice, Beans, Korean
      Yield: 1 Servings
      3 c  Glutinous rice
      2 c  Skinless yellow mung beans
      2 ts Salt
    1/4 c  Sugar
  Nokdoo Ciru Pyun (Steamed Rice Cake with Mung Beans)
  If the skinless yellow mung beans are unavailable, you may use the
  green mung beans but they must be skinned before preparing this rice
  cake. Soak them in water to cover for 4 hours. Rub the beans between
  your hands in the water and the skins will separate quite easily.
  Drain, discard the skins, and use the green beans as noted in the
  recipe except that additional soaking is not necessary.
  Glutinous rice, also known as sweet rice, is reserved in Asia for
  special occasions, many times for sweets. The rice is dense and gummy
  and can be attractive to western tastes. The Nokdoo has simple
  ingredients, is vegetarian, fat-free and delicious, if
  unconventional, for the tea and coffee hour break.
  1. Rinse the rice well, cover with cold water and soak overnight or
  for 12 hours. Drain well and grind in a processor. This will result
  in a dense, sticky paste.
  2. Cover the beans well with cold water and soak for 2 hours. Drain.
  Put the beans in a Chinese-style steamer and steam them for 15
  minutes. Grind the beans coarsely in a processor. Mix them with the
  salt and sugar.
  3. Wrap a wet kitchen towel (flat, not Turkish weave) over and around
  the perforated steamer tray. Prepare a layered cake on the towel in
  this way: Put down in a round or rectangle shape a layer 1/4-inch
  thick of the ground mung beans. Cover this with 1/2 inch of the
  glutinous rice and cover with another 1/4 inch of the beans. Cover
  the steamer tightly and steam for 45 minutes to 1 hour. Test with a
  toothpick. If the toothpick emerges dry, then the cake is done.
  4. Lift out the cake in the towel and carefully turn it upside down
  on a cutting board. Allow the cake to cool somewhat and slice into
  convenient sections while still warm. Serve immediately while fresh
  with tea or coffee.
  The cake should be stored in a freeze since it does ferment when
  refrigerator for more than 1 day. Put the cake sections in aluminum or
  plastic trays, cover and freeze. Remove when wanted and rewarm in a
  steamer for 5 to 10 minutes.

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Recipe ID 58590 (Apr 03, 2005)

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