♥ Ingredient
70g red beans
500ml water
65g sugar
A little salt
120g glutinous rice flour
20g sugar
150ml water
8 strawberries
Corn starch or potato starch
♥ Recipe
1. First, boil red beans and make bean paste. First, boil it with water. Turn off the heat when it boils. Use a pressure cooker to cook beans because boiling beans takes a long time.
2. The normal pot takes an hour, the pressure cooker only takes 15 minutes to finish. Heat for 15 minutes after pressure starts. Maintain enough heat to maintain pressure. About medium heat.
3. Be careful because the water will dry out if the heat is too high. After boiling for 15 minutes, turn off the heat and let stand for 30 minutes. Cook the red beans until you can crush them with your fingers. If it’s still a little hard, add a little water and boil again for about 5 minutes.
4. When cooking in a regular pot, add water and cook for about 1 hour until soft. Crush red beans with a juicer.
You can do it the same way if you filter it, but we strongly recommend using a juicer as it is a difficult task.
5. If you use a food processor, mix a small amount of boiling water and stir well. Add sugar and salt and cook until moisture is gone. Boil for about 8 minutes to firm it up. Cover to prevent drying and keep in the refrigerator.
6. Be prepared and ready the day before. Wipe the washed strawberries with tissue paper. Divide the red bean paste into 8 equal parts. Stretch the beans and then wrap the strawberries. From here, we’ll make a dough-like rice cake called Gyuhi.
7. The flour used is glutinous rice flour. It is stickier than regular rice flour. Heat the dough in a frying pan. If it begins to harden, reduce heat to low. When it is heated, the stickiness increases. It’s hard to blend it, but it’s important to cook well here.
8. Sprinkle with potato starch so that Gyuhi doesn’t stick. Stretch and cut into 8 equal parts. Stretch a little with your hands and wrap the bean paste.
9. The section looks like this. The combination of sweet peas and sour berries makes a great combination and it’s delicious. If you store it in the refrigerator for a day, Gyuhi can harden, so we recommend eating it within the day.
