Dongji Red Bean Porridge: Hearty & Healthy Winter Treat
Dongji Red Bean Porridge: Hearty & Healthy Winter Treat
NO15 Dongji Red Bean Porridge: Recreating Traditional Flavors
This is our family’s healthy porridge, traditionally enjoyed on the winter solstice (Dongji) every year. This year, I made it a bit earlier! I’ve recreated it from memory, reminiscent of the Dongji red bean porridge my mother used to make when I was little. Red beans are rich in polyphenols and saponins, which are excellent for inhibiting cancer cell growth. The anthocyanins, dietary fiber, oligosaccharides, and saponins in the skin also improve gut motility and boost immunity. Notably, choline is said to help regulate neutral fats. So, do enjoy this delicious and healthy red bean porridge often, everyone! ^^
Porridge Ingredients- 1 and 1/2 cups red beans (using a 200cc measuring cup)
- 2 cups wet brown rice glutinous rice flour
- 2/3 cup wet brown rice glutinous rice flour (for the small dumplings)
- 18 cups water
- 5 Tbsp boiling water (for kneading)
Seasoning- A pinch of sea salt (to taste)
- A pinch of sea salt (to taste)
Cooking Instructions
Step 1
First, prepare 1 and 1/2 cups of red beans, the star ingredient for this porridge. (Use a 200cc measuring cup).
Step 2
Rinse the beans thoroughly. Place them in a pot with 3 cups of water and bring to a rolling boil over high heat. Once boiling, discard the first water, rinse the beans lightly under running water. Return the beans to the pot, add 10 cups of fresh water, and simmer over medium heat until the beans are soft and start to split open, about 1 hour.
Step 3
While the beans are cooking, prepare the dough for the small glutinous rice dumplings (saealsim). Gradually add boiling water to 2/3 cup of wet brown rice glutinous rice flour, starting the ‘ikbanjuk’ (hot water kneading) process. (Be careful, it’s hot!)
Step 4
Use a spatula or your hands to knead the dough until it comes together into a smooth, cohesive ball. Knead until the dough is no longer sticky and has a smooth texture.
Step 5
Take small portions of the prepared glutinous rice dough, about the size of a coin, and roll them into small, round dumplings between your palms. Shape them into ‘saealsim’. Make them bite-sized for easy eating.
Step 6
In a separate small pot, bring plenty of water to a rolling boil. Carefully drop the shaped dumplings into the boiling water. They are cooked when they float to the surface.
Step 7
Once the dumplings float, scoop them out and immediately immerse them in cold water. This prevents them from sticking together.
Step 8
When the red beans are sufficiently cooked and tender enough to be mashed, use a spatula to roughly mash them directly in the pot. (This recipe cooks the beans whole without straining, preserving all their nutrients).
Step 9
Add another 5 cups of water to the mashed beans and bring back to a simmer over medium heat for about 10 more minutes. This further enhances the red bean flavor.
Step 10
Now it’s time to thicken the porridge. Add the remaining 2 cups of wet brown rice glutinous rice flour. For a smoother consistency, it’s easier to first dissolve the flour in a little water to create a thin batter before adding it to the pot. Stir continuously to prevent sticking to the bottom and cook until the porridge thickens.
Step 11
Finally, add the prepared dumplings (rinsed in cold water) to the red bean porridge and simmer for another short while. Cook just long enough for the dumplings to blend well with the porridge.
Step 12
This is the final seasoning step. Add a pinch of sea salt to taste, balancing the flavors of the porridge. Be careful not to make it too salty.
Step 13
Serve the finished Dongji red bean porridge warm in a wide bowl.
Step 14
The chewy dumplings and the rich red bean porridge – doesn’t it look delicious? ^^
