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Modu Recipe

This Man's Cook Red Bean Porridge

A legendary recipe for Dongji Red Bean Porridge, made by simmering crushed red beans to extract a rich bean broth, then cooking with glutinous rice pearl dumplings that have been dried and aged for maximum chewiness, adjusted to the desired consistency with glutinous rice flour.

Ingredients needed 4 servings

Recipe

Cooking tips

  • Red beans harvested after May, especially during summer, tend to be moist and may develop a bitter taste, so always discard the first boiling water.
  • If the beans are undercooked and still crunchy, the porridge may develop a fishy flavor—ensure they are boiled until completely soft and malleable by hand.
  • Adding sugar to the bean broth while cooking causes it to ferment and thin out; add sugar only to taste just before serving.
  • Both the prepared bean broth and rice pearls can be portioned and frozen. When thawing, allow them to come to room temperature naturally to maintain proper thickness.

Recommended for

  • Those who want to make a deep, rich red bean porridge using a professional restaurant-style method.
  • People who wish to serve traditional red bean porridge with chewy rice pearls to family on Dongji Day.
  • Individuals who want to prepare and store portions for use as a winter delicacy or nutritious snack.

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red beansglutinous rice flourbuckwheat rice flour

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