Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenEthnic_misc - Korean Steamed Rice Cake With Mung Beans
Famous Authors (View All Authors)
Ethnic_misc - Korean Steamed Rice Cake With Mung Beans Post by :Arvind123 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1252

Click below to download : Ethnic_misc - Korean Steamed Rice Cake With Mung Beans (Format : PDF)

Ethnic_misc - 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. Serve immediately.

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.
Serves 6.

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
If you like this book please share to your friends :
NEXT BOOKS

Ethnic_misc - Argentine Potato Salad Ethnic_misc - Argentine Potato Salad

Ethnic_misc - Argentine Potato Salad
4 potatoes 4 tsp. mayonnaise 4 hard-boiled eggs 1 1/4 cups green peas salt and pepper 4 carrots Boil potatoes and carrots until soft. Chop both into small cubes. Cool. Add peas and eggs. Beat in mayonnaise and sprinkle with salt and pepper.
PREVIOUS BOOKS

Ethnic_misc - Portugese -  Portugese Sweet Bread (pao Doce) Ethnic_misc - Portugese - Portugese Sweet Bread (pao Doce)

Ethnic_misc - Portugese -  Portugese Sweet Bread (pao Doce)
2 pkgs active dry yeast 1/4 cup warm water (105 to 115F) 1 cup lukewarm milk (scalded, then cooled) 3/4 cup sugar 1 tsp salt 3 eggs 1/2 cup margarine or butter, softened 5 1/2 cups flour (up to 6 cups possibly) 1 egg Dissolve yeast in warm water in large bowl. Stir in milk, 3/4 cup sugar, salt, 3 eggs, margarine and 3 cups flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead until smooth and elastic, about 5 minutes. Place in greased bowl. Turn greased side
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT