Sweet Red Bean Soup [단팥죽 - Dan Pat Jook]

How can it only be Wednesday! Getting over hump day is like pulling teeth. Also, we are currently learning about the gastrointestinal tract and nothing can be more exciting than learning about bowel movements for 2 months *roll eyes*. This exam next week is going to absolutely awful. I definitely don't have enough hours in the day to study. And I'm now a 2 cups of coffee a day drinker. From zero to TWO cups a D-A-I-Y-E (sorry, Zoolander reference)

How much do you like to hear people whine? Can't stand it myself... lol :P I haven't had time to bake lately, other than more cream puffs (different filling than last time) and yeasted donuts last week. Recipes soon to come! Today, I'm sharing a traditional Korean soup/porridge that is made of red bean. I cannot get enough of red bean. I just love it on everything...shaved ice, in steamed buns, by spoonfuls :)  I will sing you that red bean song all day. I will!!

Sweet Red (Adzuki) Bean Soup - 단팥죽

makes 4-5 servings

100g red bean
10 cups water
5 tbsp sweet glutinous rice powder (I used the Mochiko brand)
5 tbsp sugar
pinch of salt
Optional garnish: sunflower seeds, walnuts, roasted chestnuts, mochi balls (pictured above)

1. Soak red bean for about 5 hours in cold water. Drain water and put in a large pot with the 10 cups of water. Boil for ~1.5 hrs, or until the water level is almost less than 1/2 of what you started with
2. Roughly mash the red beans with a potato masher. If you like it super smooth, you can also put it in a blender and pulse until smooth
3. Mix Mochiko powder with 1 cup of water and add to the pot. Add sugar and a pinch of salt. Adjust accordingly to your level of sweetness. I don't like mine too sweet...so add more if you like
4. Mix and bring to boil again until it starts bubbling on the top (like little explosions since the porridge should be thick)
5. Garnish with sunflower seeds, mochi balls ~ whatever you fancy