Red Bean Porridge (Patjuk)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Wash and soak the glutinous rice.
2. Wash the red beans, drain, add enough water to cover, and boil.
3. When dark reddish water comes out, discard it, add about 3 times the amount of water as the red beans, and boil until completely mushy.
4. Knead the glutinous rice flour with boiling water and shape it into glutinous rice balls about 1.5cm in size.
5. Mash the boiled red beans by hand and strain through a sieve, letting the sediment settle. Boil the clear liquid on top first, and when it boils, add the soaked glutinous rice and cook until it is soft.
6. Add the red bean sediment and glutinous rice balls in turn, boil, and once the balls float, cook for 2 to 3 more minutes to finish. (Use sugar or honey to taste.)