Delicious Red Bean Porridge (Patjuk)
How to Make Sweet Red Bean Porridge with Foxtail Millet: Perfect for Dongji Festival!
As the cool weather sets in, there’s nothing more comforting than a warm bowl of nutritious red bean porridge! Today, we’re sharing a recipe for a rich and hearty porridge made with red beans, foxtail millet, and rice. It’s especially perfect for Dongji (Winter Solstice) but also makes a satisfying breakfast or snack. We’ve kept the sugar and salt separate so you can adjust them to your personal taste. Let’s make your own delicious bowl of Patjuk!
Red Bean Porridge Ingredients (per 200ml cup)
- 2 cups red beans
- 2 cups foxtail millet
- 1 cup glutinous rice flour
- 1 tsp salt (optional, for seasoning)
- 1 Tbsp sugar (optional, for sweetness)
- 1.5 cups non-glutinous rice
Water
- 5 cups for the first boiling
- 7 cups for the second boiling
- 8 cups for adjusting consistency (additional water)
- 5 cups for the first boiling
- 7 cups for the second boiling
- 8 cups for adjusting consistency (additional water)
Cooking Instructions
Step 1
The start to delicious red bean porridge is choosing good quality beans! Prepare 2 cups of red beans.
Step 2
Prepare 2 cups of clean red beans and 2 cups of foxtail millet. Rinse the red beans and millet thoroughly under running water about twice. Then, soak them in lukewarm water for about 4 hours. Soaking them like this will soften the beans and millet, making them easier to cook and allowing their nutrients to infuse better.
Step 3
After soaking, rinse the red beans one more time to ensure they are clean. This removes any residual impurities.
Step 4
Rinse the foxtail millet another two times, then drain it thoroughly in a sieve. Letting it drain for 1-2 hours will make it easier to grind finely later. Wash and soak 1.5 cups of non-glutinous rice to add to the porridge.
Step 5
Place the soaked red beans and 5 cups of water into a pressure cooker and bring to a boil over high heat. Once the pressure cooker starts whistling, reduce the heat to low and simmer for another 10 minutes. The pressure will help soften the beans considerably. Turn off the heat and allow the steam to release naturally.
Step 6
Once the pressure has completely released from the pressure cooker, open the lid and discard the water the beans were boiled in. We’ll only use the bean solids, as this water can sometimes impart a bitter taste.
Step 7
Return the rinsed red bean solids to the pressure cooker and add 7 cups of water. Bring it back to a boil over high heat. Once the whistle blows, continue to boil for about 10 minutes. This time, turn off the heat and let the steam release naturally. This step further softens the beans, deepening the flavor of the porridge.
Step 8
While the beans are cooking, it’s time to prepare the foxtail millet dumplings which add a chewy texture to the porridge. Prepare to grind the soaked millet finely using a blender or grinder.
Step 9
Place the finely soaked foxtail millet into a blender or grinder and use the ‘grind’ function to process it into a fine powder. It’s best not to grind it too finely; leaving some texture will provide a pleasant chewiness. The finished millet powder should be fluffy.
Step 10
Now, let’s make the ‘saesim’ (rice cake balls). Add 1 tsp of salt and 1 Tbsp of sugar to the ground millet and mix well. (Note: Salt and sugar are optional and can be omitted if you prefer less sweetness).
Step 11
Gradually pour boiling hot water into the mixture while kneading to form a dough. Be careful as it will be hot. Knead until the millet flour forms a cohesive dough.
Step 12
Add 1 cup of non-glutinous rice flour to the kneaded millet dough and mix them together. Adding rice flour will make the ‘saesim’ softer and chewier.
Step 13
Shape the dough into small, round ‘saesim’ (dumplings) that will be dropped into the porridge. Making them bite-sized is ideal for easy eating.
Step 14
Check if the red beans cooked in the pressure cooker are soft enough to be easily mashed with your fingers.
Step 15
Transfer the well-cooked red beans back into the blender and grind them into a smooth paste, creating a red bean paste consistency.
Step 16
Pour the smooth red bean paste into a pot. Add 6 cups of water to achieve the base consistency for the porridge. Stir well to prevent the paste from sticking to the bottom of the pot.
Step 17
Boil the prepared ‘saesim’ in boiling water until they float, which indicates they are cooked. Drain them and briefly soak in cold water to prevent them from sticking together.
Step 18
The most crucial step when cooking porridge is to stir continuously to prevent it from sticking to the bottom. Add the soaked non-glutinous rice to the pot with the red bean paste. Once the porridge starts to boil, reduce the heat to medium-low. After adding the rice, you need to stir more frequently and thoroughly to prevent the rice grains from clumping and the red bean paste from burning at the bottom. Cook, stirring, until the rice is tender.
Step 19
Once the rice appears to be cooked and tender, turn off the heat, cover the pot, and let it steam for about 10 minutes. This steaming process allows the rice grains to break down further, enriching the porridge’s thickness and flavor.
Step 20
During the steaming period, the porridge might become thicker than expected. To reach your desired consistency, add 2 more cups of water and stir gently. Use a whisk or ladle to ensure a smooth, uniform texture without lumps.
Step 21
Once the porridge returns to a boil, carefully add the ‘saesim’ that have been rinsed in cold water. When the ‘saesim’ float in the porridge, they are cooked. Simmer for another 1-2 minutes to finish. Your delicious red bean porridge is ready!
Step 22
The finished porridge has a wonderfully thick and generous appearance. The abundant ‘saesim’ add to its richness.
Step 23
You don’t need to pick out the ‘saesim’ with this porridge; there are so many that you can just scoop them up along with the red bean mixture. Enjoy your warm and hearty bowl of Patjuk to your heart’s content!
