Sweet Korean Pumpkin Porridge
This sweet Korean pumpkin porridge is creamy, sweet, and highly nutritious dish - perfect for those colder days when you're craving something warm and cozy.
Servings 4
Calories 73kcal
Equipment
- Blender
Ingredients
- 2 lbs kabocha
- 3 cups water
- ⅓ cup sweet rice flour (mixed with ½ cup water)
- ½ teaspoon salt
- 2 tablespoon brown sugar
Optional Toppings
- Pine nuts
- Crushed walnuts
- Sliced dried jujubes
Instructions
- Use a knife and poke a couple holes in the kabocha squash. This will allow steam to release when microwaving.
- Place kabocha in a large, steep bowl. Microwave for around 6-7 minutes. Allow squash to cool before removing.
- Slice the kabocha and use a spoon to remove the seeds and any stringy parts. Scoop out the flesh and set aside.
- Puree the cooked squash in the blender. If needed, add a little bit of water to help with blending.
- Add the pureed squash to a large and deep pot with 3 cups of water.
- Mix the sweet rice flour with water so it becomes a slurry and add slurry to the squash.
- Turn heat to medium and stir until the porridge has an even consistency. Cover with lid and simmer on low for 20 minutes.
- Lastly, add salt and sugar. Adjust according to taste.
- You may add additional toppings such as sweet rice balls (also made from sweet rice flour), sliced jujubes, pumpkin seeds or pine nuts.
Nutrition
Calories: 73kcal | Carbohydrates: 18.9g | Protein: 1g