Layered rice cake with red beans (Pat-sirutteok)

Steps

1. 1
   Wash and drain 2 cups of red beans. Place in a pot with 5 cups of water and bring to a boil on medium-high heat. Cook for 30 minutes.
2. 2
   Cover the pot and remove from heat. Let the beans sit for 1 hour to continue cooking and softening.
3. 3
   Stir the beans and ensure they are well submerged. Turn heat to medium-low and cook for another 30 minutes until beans are very soft and lightly crushed.
4. 4
   Add 0.5 tsp salt to the cooked beans. Using a potato masher, gently crush just 3 times to keep the beans fluffy with some texture remaining. Mix well.
5. 5
   Place 1 pound of dried glutinous rice flour in a bowl. Add 1 cup of water and mix well, gradually adding the water and breaking up all lumps with a wooden spoon or rice scoop.
6. 6
   Prepare salted water by mixing 1/3 cup water with 0.5 tsp salt. Using both hands, rub the rice flour between your palms, gradually adding the salted water until all the flour is evenly moist with no lumps.
7. 7
   Place the prepared rice flour in a plastic bag and refrigerate until the red beans are fully cooked.
8. 8
   Pour about 2 inches of water into a steamer pot and bring to a boil. Place a large hemp cloth in an 8-inch springform cake ring.
9. 9
   Layer the red beans and rice flour mixture in the cake ring. Add 1 cup plus 1/4 cup of red beans, sprinkle with 1 tablespoon sugar, then 1 cup plus 1/4 cup of rice flour mixture, sprinkle with sugar. Repeat layering with remaining beans and flour.
10. 10
    Cover the mixture with the cloth. Once the steamer water is boiling, carefully place the cake ring into the steamer.
11. 11
    Steam on medium-high heat for 40 minutes. Reduce heat to between medium and low, and continue steaming for 20 more minutes (total 1 hour). Do not open the lid during steaming as sudden temperature drop will affect cooking.
12. 12
    When done, test by inserting a toothpick into the center—it should come out clean. Let cool for approximately 30 minutes before serving.
13. 13
    Carefully remove the springform ring. Present on an elegant plate or ceramic bowl as a centerpiece. Serve warm when soft, or allow to cool for about 3 hours until firmer and chewier. Pair with yuja tea if desired.