Layered rice cake with red beans (Pat-sirutteok: 팥시루떡)

sweet rice flour

🥗Healthier: gluten-free flour blend

💰Cheaper: all-purpose flour

Gluten-free flour blend maintains texture while being accessible.

red bean paste

🥗Healthier: pureed chickpeas

💰Cheaper: canned beans

Canned beans provide a similar texture at a lower cost.

Wash and drain 2 cups of red beans.

Add 5 cups of water to the beans and boil on medium-high heat for 30 minutes.

After 30 minutes, cover the beans and let them sit for 1 hour.

After 1 hour, turn on the heat between medium and low and cook the beans for another 30 minutes until tender.

Add 1/2 teaspoon of salt to the beans and crush them roughly with a potato masher.

In a mixing bowl, combine 1 pound of dried glutinous rice flour with 1 cup of water and 1/3 cup of water, mixing until smooth.

Add 1/2 teaspoon of salt to the rice flour mixture and mix well, removing lumps.

Refrigerate the rice flour mixture until the beans are ready.

Prepare a steamer with 2 inches of water and bring it to a boil.

In a springform pan, layer the cooked red beans (1 cup plus 1/4 cup) and sprinkle with 1 tablespoon of sugar.

Add the rice flour mixture in the center, using 1 cup plus 1/4 cup of the mixture.

Cover with a cloth and steam over medium-high heat for 40 minutes, then reduce heat to medium-low and steam for an additional 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens