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Rice Cakes with Red Bean

2 cups or 14oz or 400g pat (red 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 red 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.

Drain beans, transfer to a big pot, cover with water, bring to a boil. When it starts to boil, turn the heat off, drain, put back into the pot, add 3-4 times of water and 1/4 teaspoon salt, let boil again, reduce heat to medieum and cook for 40-50 minutes. 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. With potato mash, crush the bean and spread to a cookie sheet to cool and dry slightly. At this stage, you can freeze them, and use later.

Prehet 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 mashed 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. ^^ Cool for 20-30 minutes, inverted to a board, and slice.

Ang keum gwa ja, Sang tu gwa ja (Red bean paste cookies)

500 g (18 oz) skinned red bean paste*

70 g (2.5 oz) ground almonds

1 egg york

1 tablespoon light corn syrup

2 tablespoons milk

food coloring

parchment paper or disposable icing bag (or ziplock bag)

icing tip - any star tip

#12, 104, flower nail and couplers for rose

Preheat oven to 180C or 360F.

Mix everything together.

Add some food coloring and mix well.

Insert an icing tip to the end of the bag, snip off the end.

Fill the mixture in the bag, and make shapes.

To make a rose pattern, fill one bag with #12 tip, and the other with #104.

On a flower nail, attach a small parchment paper, squeeze Hershey's chocolate shape base using tip #12.

For rose petals, use #104 with pointy side up, squeeze each petal.

The easiest Korean dessert recipe is for something called Pokie. It tastes like the middle part of a Violet bar.

You melt sugar in a metal container (my mother used a metal ladle) until it was nice and dissolved but stirring constantly with a chopstick or some similar item. Then use the tip of the chopstick to stir in just a small portion of baking powder. This will make the sugar balloon up into a light and fluffy mass. Remove immediately from the heat and scoop out onto some wax/parchment paper which is laid out on a heat safe material. When cool, break apart like peanut brittle and enjoy.

Other desserts include a red bean dessert which is easy enough to assemble. You buy the candied red bean (really no sense in making it yourself), jellied pieces, and flavored juices (similar to shaved ice syrup) at the asian food market, and pour over shaved ice.

Most of my relatives don't eat that much dessert, preferring instead to eat fresh fruit such as Korean melons, concord grapes, persimmon, Korean pears, and pomegranates.

idk bout chinese but being korean i know some korean deserts.

they have these rice cakes called dduk. they are usually are very versitile and can have many fillings like several types of sweeter beans, sesame seeds, sugar, honey and pretty much anything. these are harder to make so i dont recommend it as u need a special machine.

usually in older korea, they didnt really have deserts so they just made fruit platters.

also there is this summer desert called potbingsoo

most people, korean or not love this

its just a bowl of shaved ice with fruits, canned red bean, and sometimes chocolate syrup on top. and maybe some whipped cream. u can really put anything. some people even put cheerios and stuff like that. so its really wutever u like for that.

if ur just looking for like a sweet snack that doesnt have to be traditional. there are tons of korean ones if u go to any asian market.

Korean Half Moon Rice Cakes (Songpyon)

Chestnut Sweet - (Yak-Ka)

Red Bean Ice Dessert - (Pot Bingsu)

Spiced Dried Persimmon Soup with Pine Nuts - (Su Jung Gwa)

Steamed Rice Pudding - (Yak-Sik)

Mooncakes Recipe

Muah Chee

go to foodnetworknetwork.com

they have lots of recipes that are really good!