Red Beans Porridge(팥죽)

Rice cake balls are sit beautifully on this the most popular porridge in Korea eapecially in Winter. My kids like it cold in Summer.
Ingredients
1 cup of red beans
1 cup sticky rice flour (at Korean shop '찹쌀가루')
salt, sugar for seasoning


Instruction
1. Cook the red beans
- Wash the red beans and get off any dirt or stone and soak in the cold water overnight.
- Boil the red beans in a deep pot with two times as much water as the red beans and bring to boil.
- Once it boils simmer at medium low heat until you get tender beans enough to get mashed (for around 10 minutes). And sit another 10 minutes to make it even softer.
- Blend the cooked red beans in a blender with enough water to get runny mixture.

2. Cook rice cake balls
- In a mixing bowl mix rice flour with water until you get a dough(Be careful not to get runny dough so add in the water one table spoon at a time). 
- Make balls. Boil enought water to double the balls in a deep pot.
- Once it boils put in the balls trying not to stick the balls each other.
- It is cooked when all the balls appear on the surface. Drain the balls and wash them under the cold water and drain. Set aside.

3. Make the porridge
- In a deep pot pour in one cup of water and add in the mashed red beans. Season it with salt and sugar and bring to boil with stiring consistently(Be careful not to get the hot bubbles on you because it is burning hot). Add some rice flour mixing with water if you find the porridge too runny.
Once it boils transfer it onto the soup bowl and decorate with the rice cake balls.

Tips
- Leave some cooked red beans if you like them in the porridge and put them in the porridge bowl when serving.