INGREDIENTS

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.
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. 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. 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. 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 700
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 0mg
Sodium: 4677.6mg
Potassium: 54.2mg
Carbohydrates: 160.1g
Fiber: 5.2g
Sugar: 50.2g
Protein: 10.5g