A Comforting Tradition
Sweet Red Bean Porridge is a dish that transports me back to my childhood, where the comforting aroma would fill the kitchen, signaling that something special was being made. Sweet Red Bean Porridge was more than just a dessert; it was a tradition, a way of bringing warmth and comfort to the family during cold evenings. I remember watching my mother carefully prepare the beans, patiently simmering them until they were perfectly tender, her hands moving with the kind of skill that comes from years of practice. Sweet Red Bean Porridge wasn’t just food—it was a comforting ritual that we shared.
The Simple Joy of Sweet Red Bean Porridge
Every spoonful of Sweet Red Bean Porridge is a delightful mix of smooth, sweet beans and the chewy, tender rice cake balls that float like little treasures on top. The process of making Sweet Red Bean Porridge is simple, yet it requires patience and love. I always start by selecting the best adzuki beans, soaking them, and then cooking them slowly to bring out their natural sweetness. The addition of rice cake balls adds a playful texture that makes each bite more enjoyable. For me, this dish is a celebration of simplicity and tradition, where each ingredient plays its part to create a comforting whole.
A Personal Touch to Sweet Red Bean Porridge
While the traditional recipe for Sweet Red Bean Porridge is close to my heart, I like to add my own touches to make it even more special. Sometimes, I sprinkle a handful of toasted pine nuts on top for an extra crunch, or I add a hint of cinnamon to give it a warm, spicy note. On special occasions, I’ll even garnish it with some chestnuts for a richer flavor. Sweet Red Bean Porridge is versatile, and that’s part of its charm—you can make it your own while still honoring its roots.
Sharing the Sweet Red Bean Porridge Experience
When I serve Sweet Red Bean Porridge to friends and family, I always take a moment to share the story behind it—the memories of my mother making it, the warmth it brought to our home, and the joy of carrying on the tradition. Sweet Red Bean Porridge is more than just a recipe; it’s a piece of history, a taste of something that connects the past to the present. I hope that as others make this dish, they feel that same connection, and maybe even create new memories of their own to pass down.
Table of Contents
Chef’s Notes- Sweet Red Bean Porridge
- Bean Preparation: Sorting through the adzuki beans before cooking is crucial to remove any damaged beans or debris. This ensures a smoother texture in your porridge.
- Consistency Control: The consistency of the porridge is key. If you prefer a thicker porridge, reduce the amount of water added during blending. For a thinner consistency, add more water gradually while blending.
- Rice Cake Balls: When forming the rice cake balls, ensure your hands are slightly damp to prevent the dough from sticking. This will make rolling much easier and result in smooth, even balls.
- Sweetness Adjustment: Adjust the sweetness according to your taste. You can add more or less sugar, honey, or agave syrup depending on your preference. Taste the porridge before serving and add extra sweetness if needed.
- Garnish Tips: Toast the pine nuts lightly before adding them as a garnish to enhance their flavor. Additionally, for a richer experience, you can drizzle a bit of honey or maple syrup over the finished dish.
- Storage: This porridge can be stored in the refrigerator for up to 3 days. When reheating, add a splash of water or milk to maintain the desired consistency.
- Alternative Flour Use: If you decide to use almond flour instead of sweet rice flour for the rice cake balls, note that the texture will be different—softer and more crumbly. You may need to adjust the water content slightly.
Sweet Red Bean Porridge
4
bowls20
minutes1
hour30
minutes250
kcal10
minutes2
hoursDive into the comforting world of Sweet Red Bean Porridge, a delightful dessert that’s both nourishing and satisfying. This easy-to-make dish is perfect for any occasion, offering a blend of smooth, velvety beans and chewy rice cake balls. Inspired by traditional flavors, this recipe is a must-try for anyone looking to explore new culinary horizons. Get ready to impress your taste buds with this simple yet flavorful treat!
Ingredients
For the Porridge
1 cup adzuki beans (red beans)
1 tablespoon sweet rice flour (glutinous rice powder)
2 tablespoons light brown sugar
1 tablespoon agave syrup (or more sugar if unavailable)
1/2 teaspoon sea salt
For the Rice Cake Balls
1/2 cup sweet rice flour (glutinous rice powder)
2 teaspoons granulated sugar
pinch sea salt
4 tablespoons boiling water
Optional Garnish
1 tablespoon pine nuts
4 to 6 boiled or canned chestnuts
1/4 to 1/2 teaspoon ground cinnamon
- Alternative Ingredients:
Agave syrup can replace honey for a vegan option.
Coconut sugar can substitute light brown sugar.
Almond flour can be used instead of sweet rice flour for a different texture.
Directions
- Sort through the beans to remove any damaged ones and rinse thoroughly. In a large pot, combine the beans with 4 cups of water and bring to a boil over medium-high heat. Reduce to medium heat and boil for 5 minutes before draining.
- Return the beans to the pot with 4 cups of fresh water. Cover and simmer on medium-low heat until the beans are very tender and easily mashable, about 1 to 1½ hours. Turn off the heat and let the beans cool in the cooking liquid for about 10 minutes.
- Puree the beans along with their cooking liquid until smooth and creamy. You may need to do this in batches. If the puree is too thick, add a bit of water to achieve the desired consistency.
- Return the bean puree to the pot. In a small bowl, mix one tablespoon of sweet rice flour with ½ cup of water and add it to the pot. Stir in the sea salt, light brown sugar, and agave syrup. Simmer over medium-low heat for about 10 minutes, stirring frequently. Adjust thickness by adding more water if needed.
- In a mixing bowl, combine sweet rice flour, granulated sugar, and a pinch of sea salt. Gradually stir in boiling water until a dough forms. Once cool enough to handle, knead the dough until smooth and shape it into a cylinder about ¾-inch thick. Cut into small pieces and roll each piece into a ball.
- Bring a pot of water to a boil and add the rice cake balls. Cook until they float to the surface. Transfer them to a bowl of cold water to cool before draining.
- Ladle the porridge into serving bowls and add a few rice cake balls to each bowl. Garnish with pine nuts, chestnuts, and a sprinkle of ground cinnamon if desired.
Equipment
- Chef’s Knife
- Cutting Board
- large pot
- food processor
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 250kcal
- Carbohydrates: 45g
- Protein: 6g
- Fat: 3g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 200mg
- Potassium: 400mg
- Fiber: 8g
- Sugar: 15g
- Vitamin A: 0IU
- Vitamin C: 2mg
- Calcium: 4mg
- Iron: 10mg
FAQs- Sweet Red Bean Porridge
Can I use canned adzuki beans instead of dried?
Yes, you can use canned adzuki beans to save time. However, the flavor may be slightly different, and you’ll need to reduce the cooking time since the beans are already cooked.
Can I make this porridge ahead of time?
Absolutely! You can make the porridge up to 2 days in advance. Just store it in an airtight container in the refrigerator and reheat before serving. Add a bit of water or milk while reheating to maintain the consistency.
What other toppings can I use besides pine nuts and chestnuts?
You can also garnish with toasted sesame seeds, chopped almonds, or even dried fruit like raisins or goji berries for added texture and flavor.
Can I freeze this porridge?
While it’s best enjoyed fresh, you can freeze the porridge for up to a month. However, the texture may change slightly upon thawing. When reheating, add some liquid to help bring it back to its original consistency.
Is there a gluten-free substitute for sweet rice flour?
Sweet rice flour is naturally gluten-free, but if you’re looking for an alternative, you can try using almond flour or a gluten-free flour blend. Keep in mind that the texture of the rice cake balls will vary with these substitutes.
