Korean Pumpkin Porridge

Instructions

1. Step 1

   Place the pumpkin and 3 cup (750 ml) water in the large pot. Cover and bring to a boil over high heat.

   Ingredients used: 900.0 gr Pumpkin, 750.0 ml Water

   Cookware: large pot

2. Step 2

   Reduce to low heat and simmer until the pumpkin is very tender.

   Timer: 20 min (fixed)

   Cookware: large pot

3. Step 3

   Remove the pot from the heat and blend until completely smooth.

   Cookware: Immersion Blender, large pot

4. Step 4

   Whisk the glutinous rice flour with the remaining 10 tbsp (150 ml) water until no lumps remain.

   Ingredients used: 80.0 gr Glutinous Rice Flour, 150.0 ml Water

   Cookware: mixing bowl, whisk

5. Step 5

   Set the pumpkin puree over medium heat. Gradually stir in the rice flour slurry, then reduce to low heat when the porridge begins to bubble.

   Cookware: large pot, wooden spoon

6. Step 6

   Cook over low heat, stirring frequently, until the porridge is glossy and thickened.

   Timer: 7 min (fixed)

   Cookware: large pot, wooden spoon

7. Step 7

   Stir in the sugar and salt, then cook over low heat until dissolved. Serve warm.

   Timer: 2 min (fixed)

   Ingredients used: 3.0 gr Salt, 38.0 gr Sugar

   Cookware: large pot, wooden spoon