Korean pumpkin porridge
By VicentaLakin
A bowl comes out in the morning and the stomach is warm。
Recipe Recommendations
- pumpkin 200 grams
- glutinous rice flour 20 grams
- light cream appropriate amount
- mint leaves few slices
- sweetening
- steamed
- ten minutes
- simple
Steps for Korean pumpkin porridge
1
(b) The availability of key materials
2
Pumpkin to skin, seed to cut small pieces
3
Pumpkin's steaming pan, 10 minutes to ripe
4
To cool down the pumpkin, so that the infusion machine is in the paste, so that it does not feel any particles
5
Pumpkin is then poured into the pot, with a small amount of water and a slow fall into the pumpkin
6
It's a little boil, and it's a bit smooth and smooth, and then it's a little hot, and then it's a little hot。
7
When you eat, you can add light milk, and you can taste softer
8
A couple of just-emerged mint leaves. Easy and nice. EnjoyKorean pumpkin porridge Make Tips
1. If you prefer a more interesting texture, you can add some small glutinous rice balls to cook together.
2. Adding more sugar is not recommended; if you find it not sweet enough, you can add raisins or nuts to enhance the texture.