You Can Try This Korean Kabocha Porridge Recipe

Korean Kabocha Porridge


Ingredients:

• 1/3 cup sweet rice flour
• 3 tablespoons warm water
• porridge:
• 1.5 lbs. kabocha squash, peeled, seeded and cut into 1 inch chunks
• 1 1/2 cups hot water
• 1 1/2 tablespoons sweet rice flour
• 2 tablespoons water
• 1/4 cup granulated sugar
• 1 1/2 tablespoons light brown sugar
• 1/2 teaspoon salt

1. For the rice cake balls: Place flour into a mixing bowl and stir in water. Stir until no lumps remain. Form 2 teaspoon sized balls with the dough and transfer onto a plate until all dough has been used. Cover with plastic wrap and set aside until ready to use.

2. For porridge: Place squash in a steamer or steam basket (in a large pot) and steam for 45 minutes to an hour.

3. Once squash is fork tender, transfer to a blender, add hot water and puree until smooth. Transfer mixture into a medium pot and stir over medium-low heat.

4. In a small bowl using a fork, whisk together the 1 1/2 tablespoons sweet rice flour and 2 tablespoons warm water and stir into the kabocha puree. Stir in sugars, salt and add rice cake balls. Simmer until porridge thickens and rice cake balls have cooked through, 3 to 4 minutes. Serve hot.