Korean pumpkin porridge
By VicentaLakin
YOU KNOW, IF YOU'VE BEEN TO A KOREAN BARBECUE, YOU'LL FIND THIS KOREAN PUMPKIN PORRIDGE STRANGE, SIMPLE AND SMOOTH. IT CAN BE COMPLEMENTARY TO A BABY OF SIX MONTHS OR BREAKFAST FOR THE WHOLE FAMILY. I'M SURE 10 MINUTES WILL BE ENOUGH FOR BREAKFAST. MONTHLY REFERENCE AGE: 6M+
Recipe Recommendations
- pumpkin 200 grams
- glutinous rice flour 20 grams
- water 200ml
- sugar 2 grams
- sweetening
- cook
- ten minutes
- simple
Steps for Korean pumpkin porridge
1
food: 200 g of pumpkin, 20 g of rice powder, 200 ml of water, 2 g of sugar (not available)2
Pumpkin takes seeds to skin, slices to fertilise and crushes with a spoon. If the pumpkin porridge was made for breakfast, it would have steamed the night before and would not have been enough to make breakfast in the morning。3
twenty grams of rice and 200 milligrams of water are released and poured into the pot and pumpkin mud added。4
Heated and mixed, pumpkin porridge is getting thicker. It's about two or three minutes to heat it up。5
Have a taste of the pumpkin's sweet enough to add less sugar。6
If you don't have an appetite, if you're sick, if you don't have an appetite for breakfast, you can do it。Korean pumpkin porridge Make Tips
This recipe has a video that shows me as a national child nutritionist with a good knowledge of the healthy dietary needs of infants and young children, good cooking, baby choice, anorexia, not eating? How do you fix calcium zinc? We'll fix it for you. Micro-public: 5 meals a day. I'll walk you through the nutritional diet