Pumpkin Siru Tteok.
SteamingIngredients
- 450g of adzuki beans (approximately 2.5 cups, using a 200ml cup as a measure).
- 100g of dried pumpkin.
- 500g (approximately 5 cups) of wet-milled rice flour.
- 200g (approximately 2 cups) of wet glutinous rice flour.
- 1 tablespoon of coarse sea salt (for boiling red beans).
- Use a moderate amount of sugar.
- 1.3 liters of water (for boiling red beans).
- 0.5 cup of water (for mixing with rice flour).
- A pinch of salt (for seasoning the pumpkin).
Instructions
After boiling the adzuki beans in enough water to cover them for 5 minutes over high heat, it is essential to discard the initial cooking water to remove any bitterness.
In a pot, combine the pre-soaked adzuki beans with 1.3 liters of water and 1 tablespoon of sea salt. Bring to a simmer over medium-low heat and cook for 40 minutes, then let cool completely.
Soak the dried pumpkin in lukewarm water for 20 minutes, then drain the water and season with a pinch of salt and 1 tablespoon of sugar. Let it marinate for 30 minutes.
Mix the sweet rice flour and glutinous rice flour together, then sift them. Gradually add the pre-seasoned pumpkin and 1/2 cup of water, mixing thoroughly each time.
Line a steamer with cheesecloth, sprinkle it with sugar, and then layer the mixture of red bean paste and rice flour in two layers.
Place the ingredients in a pot and steam over medium heat for a total of 25 minutes. After 15 minutes, use chopsticks to poke about 10 holes in the mixture to ensure it cooks evenly throughout.