pumpkin porridge
Pumpkin porridge is a food made by steaming pumpkin, filtering it through a sieve, adding red beans, beans, and small glutinous rice balls. Pumpkin porridge, as a representative of South Korea, arouses appetite with its unique sweetness and color. There has been a legend from the past that "eating pumpkin porridge on New Year's Eve can prevent strokes." In winter when vitamin deficiency is prone to occur, pumpkin porridge made from pumpkin rich in vitamin A is a must-have food.
Korean pumpkin porridge
By ArchDonnelly
Recipe Recommendations
- pumpkin 700g
- red bean 25g
- kidney bean 15g
- glutinous rice flour 100g
- salt 4g
- sugar 36g
Steps for Korean pumpkin porridge
1
Wash the pumpkin, cut it in half, remove the pumpkin pulp thoroughly, and set aside. (600g). Add water to the glutinous rice flour and stir evenly. Pour water into a steamer and cook over high heat for about 5 minutes. When boiling, add the pumpkin and steam for about 15 minutes, dig out the pulp, pour it into a blender with water, and grind it carefully for about 2 minutes.
2
Put the water and red beans used to blanch in the pan, and cook over high heat for about 5 minutes. Pour off the water when boiling, then pour in the water used to cook, cook over medium heat for about 20 minutes, and turn to low heat for another 20 minutes.(42g). Pour water into the kidney bean pot and cook over high heat for about 5 minutes. When boiling, turn to medium heat and cook for about 30 minutes (28g). Add hot water and salt to the glutinous rice flour, knead it into dough, and make small glutinous rice balls (20 pieces) with a diameter of about 1.5cm (4~5g).
3
Put the ground pumpkin into the pot and add water, and cook over high heat for about 10 minutes. When boiling, turn to medium heat and add water blended with glutinous rice flour, and stir evenly while cooking for about 5 minutes.
4
When boiling, turn to low heat and cover the lid, and cook for about 20 minutes. Add the kidney beans and red beans. When the kidney beans and red beans are brought to a boil, add the small glutinous rice balls and cook for about 5 minutes over medium heat. Cook the porridge until all ingredients are evenly mixed, season with sugar and salt, and cook for a while.