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Do-it-yourself
1.
Sort the beans, add to the pressure
cooker, cover with plenty of water and
bring to the boil. Drain, quickly rinse and
return to the pot with 600 ml water. Close
the pot according to the instructions and
cook the beans on cooking setting 2 for
approx. 45 minutes until very soft.
2.
Allow the steam to release from the
pressure cooker as per the instructions
and open. Drain off any liquid. Mix the
sugar and pinch of salt into the bins and
heat up until the sugar has melted. Purée
the beans (not too fine) and boil down in
the pot without the lid until most of the
liquid has evaporated. Transfer the bean
purée to a bowl and leave to cool, stirring
frequently.
3.
Meanwhile, mix together the yeast, sug-
ar and 1 tbsp flour in a bowl, cover it and
leave for approx. 5 minutes. Heat up the
salt, milk and oil. Add the yeast dough and
milk mixture to the rest of the flour, knead
together for approx. 5 minutes to create a
smooth dough, cover and leave in a warm
place for around 30 minutes.
4.
Knead the dough again thoroughly,
create 8 to 10 flat disks (Ø approx. 8 cm).
Use a rolling pin to roll it thin, starting
from the thick centre gradually moving
towards the edge. Place around 1 tbsp of
the bean mixture onto each disk and form
small balls, firmly pressing the edges of
the dough together. Place on baking paper
with the seam facing downwards, cover
and leave for another 30 minutes.
5.
Place the tripod insert in the cleaned
pressure cooker, fill with around 2 cm of
water and bring to a boil.
6.
Coat the perforated insert with butter,
place the small balls on the insert, keeping
a slight distance between each ball. Place
in the pot. Close the pot according to the
instructions and heat up to the hottest set-
ting, until you reach cooking level 1. Turn off
the hob. Steam the balls for 3 to 5 minutes.
7.
Remove the pot from the hob, release
the steam as per the instructions and open.
Steam the balls next to each other (or
above each other if you have two perforat-
ed inserts).
PREPARATION
MAKES APPROX. 8 TO 10 BALLS
150 g Azuki beans, 125 g brown sugar, 1 pinch of salt,
½ cube of fresh yeast (approx. 21 g), 2 tbsp sugar, 250 g flour,
½ tsp salt, 125 ml milk, 1 tsp oil, a little butter for spreading
Jjinppang
Steamed dough balls stuffed with red bean paste –
best served warm!