Sweet adzuki bean porridge (danpatjuk)
A gently sweet Korean red-bean porridge made from dry adzuki beans, with a little sweet rice flour for body. This simple version has no rice balls or nut topping.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Needed for the flavor and texture of this version. Use the listed amount.
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Essential
Needed for the flavor and texture of this version. Use the listed amount.
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Optional
May be omitted. Skip only preparing and adding this ingredient; keep the other quantities unchanged.
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Essential
Needed for the flavor and texture of this version. Use the listed amount.
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Essential
Needed for the flavor and texture of this version. Use the listed amount.
-
Essential
Needed for the flavor and texture of this version. Use the listed amount.
-
Optional
May be omitted. Skip only preparing and adding this ingredient; keep the other quantities unchanged.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Sort 120 g dry red adzuki beans and discard damaged beans or grit. Rinse well. Put in a heavy saucepan with 5 small paper cups fresh water, 900 ml. Bring to a full boil and boil uncovered for 10 minutes. These are small adzuki beans, not red kidney beans.
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Step 2
Lower to a gentle simmer with the lid slightly open. Cook for 50–70 minutes, stirring occasionally, until several beans crush completely between a spoon and the pot. Add extra water from the reserved 2 small paper cups, up to 360 ml, whenever needed to keep the beans covered. Older beans may take longer; do not add sugar before they soften.
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Step 3
Take the pan off the heat and let bubbling stop. Mash the beans with a potato masher in their cooking liquid. For a finer texture, press through a sieve, adding a little reserved water if needed. Keep a spoonable puree; do not pour boiling beans into a sealed blender.
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Step 4
Mix 1 tablespoon dry glutinous rice flour, about 10 g, with 2 tablespoons cold water, 30 ml, until smooth. Return the bean puree to low heat and stir in the slurry slowly. Simmer for 5 minutes, stirring the bottom constantly. Add 2 tablespoons sugar and optional ⅛ teaspoon salt; stir until dissolved. Add reserved water a little at a time if too thick. Serve warm in 2 bowls.
Finished dish
For 2 dessert servings. Allow about 100 minutes; bean age can extend the cooking time. A small paper cup holds 180 ml. The extra water allowance is separate from the 30 ml slurry water. Use adzuki beans and dry glutinous rice flour; canned sweet red-bean paste is not a same-quantity substitute. Do not add unlisted rice balls. The porridge thickens as it cools. Refrigerate within 2 hours at 4°C or below, use within 2 days and reheat to 74°C, loosening with water as needed. No nuts are included. Household flour spoon measures are approximate.
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Enjoy every bite
How to enjoy it
Serve in small bowls and allow it to cool slightly. Stir in a little warm water if the porridge thickens before serving.
