1cupsoaked black soybeansseoritae, 서리태 (or kidney beans)
12jujubesdried Korean dates, daechu, 대추 (or 1/2 cup raisins, dried cranberries or persimmons)
1/2cupdried kabochaor other type of pumpkin - optional - See note.
5cupsfrozen wet sweet rice flourdefrosted at room temperature - See note.
3tablespoonssugar2 tablespoons if you like it less sweet
1/3cupalmond meal - optional
Prepare the beans by soaking in warm water for a few hours. Rinse the jujubes and cut each one around the seed into 3 to 4 pieces. Rinse the optional dried kabocha and rehydrate by adding a tablespoon or two of water at a time, until softened. Prepare the nuts.
In a large bowl, combine the rice flour, sugar, and the optional almond meal. Mix well by hand or a whisk until everything is well incorporated. Add 2 tablespoons of water and rub the powder between your palms, breaking the big clumps, to evenly distribute the moisture. You don’t need to try to break up small clumps.
Add all the other ingredients and gently toss to combine everything.
Fill a steamer (or a pot) with water two thirds of the way. Prepare the steamer insert (or bamboo steamer) with a wet linen/cotton cloth (or cheesecloth). Turn the heat on. When it starts to steam, add the mixture to the steamer insert with a large spoon. Even the top out, but do not pack. If your cloth hangs down low, fold it over to cover the mixture. Unless using a bamboo steamer, fully cover the top with another cloth before putting the lid on. (This will prevent the water generated by steam from dripping on the rice cake.)
Steam for 30 minutes, and then remove the steamer insert from the heat.
When it’s cool enough to handle, flip it over onto a cutting board. Remove the cloth.
Shape the rice cake to a rectangle if desired. Wet your hands before touching the rice cake. Cut into serving size pieces.
Keep it in an airtight container if serving within a day or two. To store for a longer period, individually wrap and freeze the rice cake. For best results, do this within a few hours of making. Simply leave it out at room temperature until it softens before serving, or you can briefly defrost it in the microwave.
1. To dry kabocha pumpkin, cut a medium size kabocha into quarters. Peel each quarter with a potato peeler, and then cut into 1/4-inch thick slices. Dry in a dehydrator for 2 to 3 hours or in a lowest setting of the oven. One quarter is sufficient for this recipe. Keep the remaining in a bag at room temperature or in the fridge.2. To make sweet rice flour at home, soak 2-1/2 cups sweet rice for 8 to 10 hours or overnight, completely drain, add 1/2 teaspoon of salt and use a blender to grind as fine as possible.