Korean pumpkin porridge
By VicentaLakin
The Korean pumpkin porridge is now a list of all the Korean food stores, all the sizes and sizes of which are necessary for the meal, and is also a super-favourable piece of porridge, fragrance, sweetness and slimy stickyness for our family. It's a lucky chance to teach an old cook after the kitchen, and finally learns the “secret” of this porridge, but it's super simple to think of it, and it'll be able to eat at the table。
Recipe Recommendations
- pumpkin 350
- glutinous rice 100
- rock sugar 20 grams
- water appropriate amount
- sweetening
- half an hour
- simple
Steps for Korean pumpkin porridge
1
Pumpkin to seeds, skin to pieces
2
Long grains of rice
3
Put it all in the soybean machine, with water (or milk) to the highest water level
4
Add ice sugar
5
The soy machine chooses the rice paste soy key
6
Sweet, sticky pumpkin porridgeKorean pumpkin porridge Make Tips
Those who like the smell of milk can change their water to milk or add a little light cream. The amount of sugar is free. I got 20 grams of ice cream here。