Hi Emma,
You must got this one I just searched it at amazon.. https://amzn.to/3xCRqft
I’ve never tried it before, so I don’t know how it taste like… To make this sweet rice red bean Tteok.. you want.. sweet paste type of red bean paste… so maybe you can grind your red mung beans from the jar to make some paste.. then use it.. I hope it works… Please let me know if you have more questions…

Hi Aeri,

I live in Canada. I bought them at an Asian food store and the owners said it was right type of beans I could use. The brand is ‘Buenas’ and they are called, “Red Mung Beans in syrup”. Hopefully this helps, I’m not sure how else to describe it.

Thanks!

hi Emma,
Sorry but I don’t know which one exactly you are talking about..the red beans from a jar with a syrup… the syrup is sweet ?? This particular sweet red bean paste is made with.. “adzuki beans” ..If you are live in America, you can get the beans through amazon too. Here is a link for you just in case you need: https://amzn.to/32SIeWm
Please let me know what kind of jar beans with syrup you are talking about.. or share a link for the pick..then I can give you a better answer for your question.

Do you have a recipe for how to make the red bean paste with red beans from a jar with a syrup? That’s all I can find where I live. Thanks!

hi Ha Anh,

The reason we use cornstarch is.. it doesn’t effect too much flavor to the rice cakes..and it is very fine powder.. so it will not be crumbly when you work with it.. so I don’t want to recommend other kinds of flour.. so I thought of it a little more.. then I came up with this idea.. if.. if you can handle the sweetness.. how about powdered sugar little bit ?? if you use that instead of cornstarch.. maybe you can reduce some sweetness for your rice cake.. thanks

hi George C,
You are very welcome. Thanks for your military service in Korea. You can try it at home now. 😉

hi Lidya,
Sorry but what recipe ?? ^^:; I’m confused. Thanks

Do you happen to have the recipe? 😀

lidya