Korean Food: Mung Bean Rice Cakes (녹두 인절미) Recipe Video

Summary

Preparation Time2 Hr 40 MinCooking Time2 Hr 0 Min
Ready In4 Hr 40 MinDifficulty LevelBit Difficult
CuisineCourse
MethodVegetarian
Main IngredientHealthy,

Ingredients

For the rice cake:
 Sweet rice flour2 Cup (32 tbs)
 Water2 1⁄2 Cup (40 tbs)
 Sugar1⁄4 Cup (4 tbs)
 Salt1 Tablespoon
For the mung bean crumbs:
 Mung beans1 Cup (16 tbs), dried, peeled
 Salt1⁄2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1959 Calories from Fat 20

% Daily Value*

Total Fat 2 g3.7%

Saturated Fat 0.72 g3.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 9159.1 mg381.6%

Total Carbohydrates 424 g141.4%

Dietary Fiber 33.7 g135%

Sugars 63.6 g

Protein 73 g145.3%

Vitamin A 4.7% Vitamin C 16.6%

Calcium 27.9% Iron 142.6%

*Based on a 2000 Calorie diet

Things You Will Need

Steamer, Zip Lock Bag, Rolling pin, Cling wrap

Directions

GETTING READY:
1)In a large bowl wash the dried and peeled mung beans several times and soak the washed beans in water for 2 hours.

MAKING:
For the mung beans:
2)After 2 hours drain the beans.
3)Place a large metal or bamboo steamer on the stove, with a cheese cloth placed on top of the steaming plate. You can also use an electric steamer for this purpose.
4)Steam the mung beans for about 20 to 30 minutes till a cooked bean when rubbed between the thumb and the second finger smashes easily which indicates that they are ready.
5)On a tray or plate and spread some salt on the cooked mung beans and allow them to cool.
6)Place the beans in a zipper bag and beat them to a coarse powder with a rolling pin or pestle, add sugar to taste and mix the contents well.

For the rice cakes:
7)In a large microwave safe bowl add the rice flour, water, sugar and salt and mix. Cover the bowl with plastic wrap. Place it in the microwave on high for 6 minutes stirring at intervals of 3 minutes each until they turn yellow.
8)Mix the flour mixture with a fork and forcefully hit the rice with the end of a rolling pin for a smooth texture for 10 minutes.

FINALIZING:
9)On a tray or a wooden surface place plastic wrap and spread the mung beans.
10)On top of this mixture add the rice flour mixture and flatten it to a square shape and pat it down till it is about half inch in thickness.
11)Top with more mung beans and spread evenly.

SERVING:
12)Cut the rice cakes into 2 inch wide strips and serve.

TIPS:
You do not want your beans to be wet, so try to get them dried. You can toast them in a pan on the stove, or bake them a little in the oven. Either way be careful not to burn the beans.
To avoid the dough from sticking to the knife, dip the knife in water.

NOTE:
This recipe can be stored in the fridge and thawed when serving which will not affect the taste of the dish in any way.
Quantcast