Korean Pumpkin Porridge
Preparation time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes
Servings: 6
Ingredients:
- 3.75 lb kabocha, kent pumpkin, or butternut squash (unpeeled weight)
- 3 cups water
- ¼ cup sweet rice flour
- 3 Tbs sugar (or more to taste)
- 3 Tbs water
- ½ tsp salt
Rice cake balls (options)- makes 30 small balls
- ½ cup sweet rice flour
- ¼ tsp salt
- 4-5 Tbs hot water
Instructions:
- Cut kabocha into quadrants with a knife and remove seeds and stringy bits with a spoon.
- Place kabocha into a steamer and steam over rolling boiling water. Once the kabocha is tender and soft, cool down until easy to handle. Cut the skin and toss. Chop kabocha into smaller chunks
- Blend the kabocha, 3 cups water, sugar, and salt in a blender until pureed. Pour liquid kabocha mix into a medium saucepan and boil over medium high heat for 10 min. Stir to avoid burning.
- In a small bowl, mix the sweet rice flour and 3 Tbs water until it becomes a gluey texture. Gradually pour into the pumpkin porridge and stir to avoid lumps. Simmer porridge over low heat for 3 min. Remove from heat and serve warm or cold, with or without rice cake balls.
Instructions for Rice Cake Balls:
- Combine sweet rice flour and salt. Gradually pour 4-5 Tbs hot water and knead using your hands or spoon, being mindful of the hot temperature.
- Make a large dough and mold into a long thin cylinder shaped dough. Break dough into smaller pieces (about 30 small balls) and roll the smaller dough on your palm into spheres.
- In a small pot, bring water to boil and drop in the rice cake balls. Boil for about 2 min (rice balls will sink to the bottom and then float as they are cooked)
- Scoop out rice cake balls with a strainer and transfer into a bowl with cold water. Set aside until needed.
- Garnish on pumpkin porridge
* Adapted from Korean Pumpkin Porridge Hobakjuk - My Korean Kitchen
