Nok doo si roo ddeok (Sweet rice cake with mung beans)

1 and 3/4 cups nok doo (mung beans)

1 lb sweet rice four

1/4 teaspoon salt

3 tablespoons sugar

1 teaspoon salt

2 tablespoons sugar

1 teaspoon salt

2 cups water

more water for boiling mung beans

9x13 inch baking dish

baking spray

Wash beans, put in a big bowl, add water, and let sit for overnight. The beans going to soak up lots of water, so add plenty.

You have to peel the beans by rubbing them with your hands in water. Discard floating shells, and repeat until all the shells are gone. Or you can purchase split mung beans without any covering. It is easy to use, just soak for over night and cook. But sometimes the split beans have weird yellow tone and when they soaked in water they tend to release very yellowish water. I don't know how they turn into that yellow. There are some choices. Try oriental markets.

Drain beans, transfer to a big pot, add 3-4 times of water and 1/4 teaspoon salt, bring to a boil. When you boil mung beans, they make forms, that similar to the soft peak whipped cream, so you don't want to cover the pot, otherwise it's going to boil over. When it starts to boil, reduce heat to medium and cook for 50 minutes to an hour. Skim off the foam. Take one bean out, and press with your finger, if it is crushed, it's done. Be careful with the hot bean. You don't want your beans to cook completely so they're mush.

Drain very well, mix with 3 tablespoons sugar, and 1 teaspoon salt. Spread to a cookie sheet to cool and dry slightly. At this stage, you can freeze them, and use later.

Preheat oven to 350F.

Pour the sweet rice flour into a large bowl, add 2 tablespoons sugar and 1 teaspoon salt, stir. Add 2 cups water and mix well.

Lightly spray the baking dish, add a half of the beans, spread well and press a little bit, then add whole rice flour mixture, spread evenly, add remaining beans, and press the top slightly. Cover with foil, bake for 1 hour. If the skewer comes out clean, it's done. As soon as it came out from the oven, press the top with spatula so the beans can be stick to the rice cake. Cool for 20-30 minutes, inverted to a board, and slice.