Korean pumpkin porridge
By VicentaLakin
Korean pumpkin porridge is particularly delicately lubricated, tastes sweet, tastes thick, tastes full of color, and people who taste it love it。
Recipe Recommendations
- pumpkin 300 grams
- glutinous rice flour
- rock sugar appropriate amount
- salt 1 small pinch
- boiling water 125 grams
- sweetening
- cook
- an hour
- ordinary
Steps for Korean pumpkin porridge
1
Prepare the material。
2
Pumpkin is washed, skins cut and steamed。
3
During the evaporation of pumpkins, 200 grams of rice powder is used to open water and to make a soft and suitable powder pack。
4
And then you pick the powder pack into a small agent of similar size, round it up。
5
Take another pot and add an appropriate amount of water to boil and then put it into a small round of knobs to float。
6
It's in cold water。
7
The steamed pumpkins are made into mud with a cuisine machine, and the pumpkins are added to the water equivalent。
8
Fifty grams of rice powder is first to be converted from water to millet。
9
Pumpkin in the pot with a proper amount of ice sugar。
10
And then pour the rice solution slowly into the pot, while it's mixed up, so that the fire doesn't turn too big, or it'll end。
11
When all the millet is added and boiled, add a little bit of salt。
12
Finally, the porridge will be in the bowl, then the boiled rice round, a bowl of sweet, softly tasted pumpkin porridge。Korean pumpkin porridge Make Tips
1. A small amount of salt added to pumpkin porridge can improve the taste and beauties of pumpkins. 2. A small round of rice is boiled and put in cold water in order to make its taste stronger。