🔔 Red bean porridge. (1T = rice spoon) [4 servings]
300g red beans, 1.7L water, 200g chestnuts, 1/2T (4g) salt.
1: 400g sweet pumpkin, 3T water, 1/3T (2g) salt, 150g glutinous rice powder, 80g spicy rice powder, 150ml (+α) hot water.
2: 200ml water, 1T (15g) rice powder.

✨ Red bean porridge. (Please refer to the video for detailed recipe.)
1. Put washed red beans and water in a pot and boil over high heat.
+ The water is twice as high as red beans.
+ Boil the water and boil for 3 more minutes.
2. Rinse in cold water.
3. Put red beans and 1.7L of water in a pressure cooker and cook over high heat.
+ 10 minutes from when the pressure button sounds.
+ After 10 minutes, turn off the heat and leave it as is.
4. Make ball dough.
+ Remove the pumpkin skin and core and cut into 0.5cm thick pieces.
+ Put sweet pumpkin and 3T of water in a microwave-safe bowl, close the lid, and cook. Microwave (1000w) 5 minutes.
+ Mix hot pumpkin and 1/3T (2g) of fine salt, then add 150g of glutinous rice powder and 80g of spicy rice powder and mix.
+ Add hot water and knead.
+ Make it round.
5. Transfer the red beans to a pot.
+ If you like the red beans with some ingredients, leave out a ladleful. If you like them without the red bean ingredients, proceed to the next step as is.
6. Grind finely.
7. Add 1T (15g) of rice powder to 200ml of water and mix.
8. Add 200g of chestnuts to finely ground red beans and turn on high heat. Stir and boil.
+ Once it boils, wait 3 minutes.
9. Lower the heat to low. 7. Add and mix. Turn on high heat and boil while stirring.
10. When it boils, add the saved red beans and balls and boil.
11. When it boils, add 1/2T (4g) of coarse salt and boil while stirring until the balls float to the top.

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