Traditional Layered Azuki Rice Cake (Pat-sirutteok, 10)

Dampen 454 g dry glutinous rice flour with 300 mL cold water mixed with 1/2 tsp salt, rubbing lumps apart evenly.

Cover damp flour and refrigerate for at least two hours while preparing the beans.

Rinse 400 g beans and boil in 1.2 L water over medium-high for 30 minutes; turn heat off and leave covered for one hour.

Simmer another 30 minutes, adding up to 10 minutes until tender. Mash lightly, retaining some texture, and add remaining 1/2 tsp salt.

Bring roughly 5 cm water to a boil in a steamer. Line the basket with clean cloth and place a bottomless ring about 20 cm across.

Layer about 1¼ cups beans, 1 tbsp sugar and 1¼ cups damp flour; repeat twice and finish with beans and sugar.

Wrap the cloth over the top and steam 40 minutes over medium-high then 20 minutes over medium-low, keeping water in the pot.

Remove carefully and cool 20–30 minutes, then remove the ring and cut. Portion and freeze leftovers promptly.