- ½ cup (110 g) dried adzuki beans
- 1 cup (200 g) glutinous rice
- ½ teaspoon salt
- 1½ tablespoons black sesame seeds
- Soak the beans in water for at least 8 hours.
- Rinse under cold running water and drain well.
- Put in a saucepan with enough fresh water to cover and bring to the boil.
- Cook for 10 minutes, then reduce the heat and continue to simmer for about 40 minutes, or until very tender.
- Drain the beans and reserve the cooking liquid.
- Allow to cool.
- Rinse the rice under cold running water until the water runs clear, then drain.
- Add the rice to the cooled adzuki bean soaking liquid and leave to soak for 1 hour.
- Drain the rice, reserving the soaking liquid.
- Mix together the rice and cooked beans.
- Use a measuring cup to measure the combined beans and rice and add to a large saucepan.
- Add an equal quantity of the reserved soaking liquid, topping up with fresh water if needed.
- Stir in the salt.
- Bring to the boil, stir once, then reduce the heat to low and simmer for about 15 minutes, or until almost all the liquid has been absorbed.
- Stir again, cover with a tight–fitting lid and reduce the heat to its lowest setting.
- Leave to steam for 10 minutes.
- Divide the rice mixture among serving bowls and use a fork to break it up.
- Scatter over the sesame seeds and serve.
Preparation: 10 minutes, plus 9 hours soaking
Cooking: 1¼ hours