Roll each piece between your hands, into a ball. Use some extra rice flour to dust the cutting board so the dough doesn’t stick to it. 5 to 10 minutes later, knead it again on the cutting board until it turns smooth, for about 2 minutes.Mix with a wooden spoon until it cools down, and knead the dough with your hand for 1 minute until it turns into a lump. Combine the rice flour, kosher salt, and hot water in a mixing bowl.Roll all the paste into footballs and set aside. Take 2 to 3 tablespoons of the paste and and roll it between the palms of your hands to shape it into a little football. You can make 8 to 10 bukkumi with this amount of mung bean paste.Remove from the heat and mash the beans with a wooden spoon until they form a smooth, soft, shapeable dough.Turn down the the heat to very low and simmer for another 5 minutes.If so, open the lid and stir the beans with a wooden spoon. Keep an eye on them to see if a lot of bubbles form. Cover and cook for 10 minutes over medium heat. Strain the beans and put them into a heavy pot.Cooking oil (grape seed oil, corn oil, or vegetable oil)ĭirections Make sweet mung bean paste (if using).1 jujube, the seed removed, rolled and cut into thin slices.About 2-3 tablespoons extra rice flour for dusting.⅓ cup plus 2 tablespoons hot boiling water.
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