Red bean porridge.

In 2 liters of boiling water, add 410 grams of adzuki beans and boil for 30 minutes.

Add an additional 1.5 liters of hot water and continue to cook for another 20 minutes, or until the azuki beans are soft and easily mashed.

After straining the cooked red beans, transfer them to a blender along with a small amount of water (from the prepared 2 liters) and blend until smooth.

In a pot, combine 2 liters of water, 5 grams of salt, and adzuki beans. Bring to a boil.

Combine 1 kg of sweet rice flour with 3 grams of salt and knead it into a dough using hot water. Then, shape the dough into round balls (rice cakes).

The rice balls are dried at room temperature for 4 hours and then aged in the refrigerator for a day.

Set aside 1.5 cups of the red bean water in a separate bowl and mix it with half a cup of rice flour.

Once the red bean water in the pot comes to a boil, add the aged rice balls and wait until they float to the surface.

Once the rice balls float to the surface, add the water mixed with rice flour that you prepared and continue cooking until it reaches your desired consistency. Then, turn off the heat.