Ingredients

• 1/2 cup short-grain rice (110 g)
• 2 cups red beans
• 20 cups cold water (5 L)
• 1 cup glutinous rice flour (220 g)
• 1/2 teaspoon salt
• 1/4 cup hot water
• additional salt, to taste
• additional sugar, to taste

Instructions

1. Rinse the rice and soak it in water for at least 2 hours, then drain well.
2. Rinse the red beans, place them in a pot with 5 cups of cold water, cover, and bring to a boil over high heat. As soon as it boils, pour off the water, add 7 cups of fresh cold water, and simmer over medium-low heat until the beans are very soft.
3. While still hot, lightly mash the cooked beans with a wooden spoon, then press them through a sieve, adding 8 cups of cold water to remove the skins.
4. Let the strained bean liquid sit for about 30 minutes so the starch settles at the bottom and the clearer bean liquid forms on top.
5. Mix the glutinous rice flour with 1/2 teaspoon salt, add 1/4 cup hot water, and knead into a dough. Shape into 1 cm balls, boil for 5 minutes, drain, and cool in cold water.
6. Pour the clear upper bean liquid into a pot, add the soaked rice, and simmer over medium heat, stirring occasionally, until the rice is completely softened.
7. Add the settled red bean starch to the pot and simmer while stirring. Add the cooked rice balls and boil for 2 more minutes. Season with salt and sugar to taste.