Pat Juk

Justine Lee's avatar
Justine Lee

Ingredients

The Rice Balls

  • 1/8
    teaspoon Kosher salt
  • 3
    tablespoons Sweet rice flour
  • 2
    tablespoons Hot water

The Pat Juk

  • 2
    cups Water
  • 1
    (15-oz) can Aduki beans
  • 1
    tablespoon Granulated sugar

Instructions

1
Prepare the rice balls. In a medium bowl, add 3 tablespoons Sweet rice flour,1/8 teaspoon Kosher salt, and 2 tablespoons Hot water. Mix with a spoon to combine. Then, using clean hands, lightly knead and shape into a skinny 8-inch log. Let sit on work surface for 10 minutes. Cut log into 10 even pieces. Using the palms of your hands, roll and shape into mini round balls. Cover with wrap while you prepare the pat juk.
2
Drain and rinse 1 (15-oz) can Aduki beans.Soak in water for about 15 minutes.
3
In a medium pot, add beans and2 cups Water and bring to a boil over medium heat. Once boiling, reduce heat to low and cook until beans are tender and easily breakable, about 30 minutes. Stir occasionally. Let cooked beans cool slightly, about 15 minutes.
4
Transfer cooked and cooled beans into a blender and blend until it becomes a smooth, silky texture free of any lumps.
5
Add blended beans into a medium pot. Bring to a boil over medium heat and stir in rice flour paste. Stir in 1 tablespoon Granulated sugar and toss in rice balls. Cook and stir frequently until it becomes a thick porridge, about 5-7 minutes. You can garnish with nuts and dried jujube dates. Serve immediately.
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Justine Lee's avatar
Prepare the rice balls. In a medium bowl, add 3 tablespoons Sweet rice flour,1/8 teaspoon Kosher salt, and 2 tablespoons Hot water. Mix with a spoon to combine. Then, using clean hands, lightly knead and shape into a skinny 8-inch log. Let sit on work surface for 10 minutes. Cut log into 10 even pieces. Using the palms of your hands, roll and shape into mini round balls. Cover with wrap while you prepare the pat juk.