Steamed Rice Cake with Mung Beans

Title:
Steamed Rice Cake with Mung Beans

Yield:
1 Servings

Categories:
Rice,
Beans,
Korean




Ingredients:





     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.


 


 Source: "The Korean Kitchen" by Copeland Marks


 Posted to MM-Recipes Digest V4 #012


 


 From: Linda Place 


 


 Date: Sat, 11 Jan 1997 20:57:34 +0000