Name: Steamed Rice Cake with Mung Beans
Ingredients: 3 c Glutinous rice; 2 c Skinless yellow mung beans; 2 ts Salt; 1/4 c Sugar

Jesus must have been an amazing preacher, because the Scripture tells us that when He preached people were amazed, which would make Him an amazing preacher. But what was the source of their amazement? He taught as one who had authority, not like the scribes and Pharisees. It is to be feared that we have far too many scribes and Pharisees in pulpits today. They do not preach with authority and the people are not amazed - amused, perhaps, but not amazed.

Don Kistler

CATEGORY	CUISINE	TAG	YIELD
Grains	Korean	Rice, Beans, Korean	1	Servings

INGREDIENTS

3	c	Glutinous rice
2	c	Skinless yellow mung beans
2	ts	Salt
1/4	c	Sugar

INSTRUCTIONS

Nokdoo Ciru Pyun (Steamed Rice Cake with Mung Beans)
If the skinless yellow mung beans are unavailable, you may use the green
mung beans but they must be skinned before preparing this rice cake. Soak
them in water to cover for 4 hours. Rub the beans between your hands in the
water and the skins will separate quite easily. Drain, discard the skins,
and use the green beans as noted in the recipe except that additional
soaking is not necessary.
Glutinous rice, also known as sweet rice, is reserved in Asia for special
occasions, many times for sweets. The rice is dense and gummy and can be
attractive to western tastes. The Nokdoo has simple ingredients, is
vegetarian, fat-free and delicious, if unconventional, for the tea and
coffee hour break.
1. Rinse the rice well, cover with cold water and soak overnight or for 12
hours. Drain well and grind in a processor. This will result in a dense,
sticky paste.
2. Cover the beans well with cold water and soak for 2 hours. Drain. Put
the beans in a Chinese-style steamer and steam them for 15 minutes. Grind
the beans coarsely in a processor. Mix them with the salt and sugar.
3. Wrap a wet kitchen towel (flat, not Turkish weave) over and around the
perforated steamer tray. Prepare a layered cake on the towel in this way:
Put down in a round or rectangle shape a layer 1/4-inch thick of the ground
mung beans. Cover this with 1/2 inch of the glutinous rice and cover with
another 1/4 inch of the beans. Cover the steamer tightly and steam for 45
minutes to 1 hour. Test with a toothpick. If the toothpick emerges dry,
then the cake is done.
4. Lift out the cake in the towel and carefully turn it upside down on a
cutting board. Allow the cake to cool somewhat and slice into convenient
sections while still warm. Serve immediately while fresh with tea or
coffee.
The cake should be stored in a freeze since it does ferment when
refrigerator for more than 1 day. Put the cake sections in aluminum or
plastic trays, cover and freeze. Remove when wanted and rewarm in a steamer
for 5 to 10 minutes.
Source: "The Korean Kitchen" by Copeland Marks
Posted to MM-Recipes Digest V4 #012
From: Linda Place <placel@worldnet.att.net>
Date: Sat, 11 Jan 1997 20:57:34 +0000

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