Pumpkin and tremella porridge is a nourishing, creamy dessert loved for its health benefits and delicate flavor. Here’s a simple yet versatile recipe to make it at home.
Ingredients:
- 200g fresh pumpkin, peeled and diced
- 10g dried tremella (snow fungus), soaked and stems removed
- 50g glutinous rice (or rice for a lighter texture)
- 3-4 red dates (pitted, optional for sweetness)
- Rock sugar or honey to taste
- 500ml water or milk (for creaminess)
Steps:
1. Prepare Ingredients: Soak tremella in warm water for 30 minutes until soft, then tear into small pieces. Wash rice and pumpkin; dice pumpkin into bite-sized chunks.
2. Cook Base: In a pot, bring water/milk to a boil. Add rice and tremella, simmer on low heat for 20 minutes, stirring occasionally to prevent sticking.
3. Add Pumpkin: Toss in pumpkin and red dates. Cook for another 15–20 minutes until pumpkin is tender and rice is thick. Stir frequently to mash pumpkin slightly for a creamy texture.
4. Sweeten: Add rock sugar (or honey) to taste. Stir until fully dissolved. Simmer for 5 more minutes.
5. Serve: Hot or chilled, garnish with pumpkin seeds or goji berries for extra crunch.
Tips: For a smoother texture, blend half the mixture before returning to the pot. Adjust sweetness with natural ingredients like stevia or omit sugar for a healthier version. Enjoy this warm, nutrient-rich treat as breakfast or dessert!
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