OTTOGI Red Bean Porridge 285g

Description OTTOGI Red Bean Porridge 285g       A sweet and savory OTTOGI Red Bean Porridge made with long time boilied red bean Feel the sweetness while tasting with the Juk(porridge) that’s made by red bean, loved by all 4 seasons which makes the taste better containing chewy rice cake ball! wherever, whenever It’s easy to cook and store, therefore it can be used as a meal replacement, when someone don’t have appetite, when needs to top up the energy, when not feeling well or when traveling with ease.     Koreans believe that the color red wards off evil spirits, so this red porridge wishes good luck for the new year. The white rice cake balls look like small birds’ eggs and symbolize new life, freshness, and prosperity. They are a little smaller than quail eggs and celebrate the longer days to come.     Featuring a rich, sweet flavor, the Ottogi Sweet Red Bean Porridge contains a perfect mix of red & kidney beans, topped with chewy rice cake balls. With a soft, smooth, velvety texture that is ideal for all ages, enjoy this nutritious meal hot or cold, The porridge is creamy, nutty, and a little sweet, as a quick snack, dessert or meal!   Creamy Redbean Porridge 4 Ottogi Sweet Red Bean Porridge 1 tablespoon glutinous rice flour or mochiko 2 tablespoons sugar (or light brown sugar) 1 cup milk 1 tablespoon honey ½ teaspoon salt Rice cake balls (additional) ½ cup glutinous rice powder, Chapssal garu or mochiko 2 teaspoons sugar pinch salt 4 tablespoons boiling hot water Optional garnish 1 tablespoon pine nuts 4 to 6 boiled chestnuts (or canned)  ¼ to ½ teaspoon cinnamon powder 1. In a large pot, add the Ottogi Sweet Red Bean Porridge with 4 cups and 1 cup milk. Bring it to a boil, uncovered, over medium high heat. Reduce the heat to medium and boil for 5 min. 2. Mix one tablespoon of the sweet rice powder in ½ cup of water, and pour into the pot. Stir in the salt, sugar and honey. 3. Simmer over medium low heat, uncovered, stirring frequently, for about 10 minutes. Adjust the thickness of the porridge by adding more water if necessary. 4. Optionally for more rice balls, mix the rice powder, sugar and salt in a bowl. Stir in the boiling hot water with a spoon. When cool enough to handle, knead by hand until a dough is formed. 5. Shape the dough into a ¾-inch thick cylinder. 6. Cut into (or pinch off) ¾-inch pieces. Roll each piece between the palms to make a small ball. 7. Bring a pot of water to a boil. Add the rice cake balls. Cook until all the balls float. Transfer to a large bowl with cold water to cool. Drain. 8. Serve by ladling some porridge into a serving bowl, hot with a few rice balls and optional garnishes.