Sweet Adzuki Bean Soup with Rice Flour Dumplings

What you need

• 150 g (3/4 cup) dried adzuki beans, rinsed
• 110 g (1/2 cup) granulated sugar
• 1/4 tsp salt
• 100 g (2/3 cup) sweet rice flour, mochiko; shiratamako also works
• 90 ml (1/3 cup) water, for the dumpling dough, plus a little more if crumbly

Method

Restated from the original video

1. 1

   Put the beans in a saucepan, cover with plenty of water and bring to a boil. Boil for 5 min, then drain and discard the water.

2. 2

   Return the beans to the pan with 800 ml (3 1/3 cups) fresh water and bring to a boil.

3. 3

   Lower the heat and simmer, partly covered, for 60-75 min, topping up with hot water so the beans stay just covered. They are ready when one crushes easily between two fingers.

4. 4

   Stir in half the sugar and simmer 5 min, then add the rest of the sugar and the salt.

5. 5

   Simmer 10 min more, until the soup is thick but still pourable. Keep it warm.

6. 6

   Mix the sweet rice flour with the 90 ml water in a bowl and knead until the dough feels as soft as an earlobe. Add a spoonful of water if it cracks.

7. 7

   Roll the dough into 12 balls and press a small dent into the middle of each so they cook evenly.

8. 8

   Boil the dumplings in a pot of water in two batches. Once they float, give them 2 min more, then move them to a bowl of ice water.

9. 9

   Put 3 dumplings in each bowl and ladle the hot bean soup over them. Serve at once.

Imported from ellielikes.cooking. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.