Sweet Pumpkin Porridge

healthy snack · gentle on the stomach

Sweet Pumpkin Porridge

20 minEasyServes 2Kids OK

Ingredients

sweet pumpkin (kabocha squash)1/2 (about 400g)Any store
water (or milk)300ml (about 1 1/4 cups)Either
mixed nuts (topping)a small amountAny store

Sauce

glutinous rice flour2 TbspH-Mart
sugar2 TbspAny store
salta pinchAny store
6 to buy
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Steps

1

Remove the seeds from the pumpkin and boil or microwave it with the skin on until soft.

~8 min

2

Scoop out the cooked flesh and mash it finely.

~3 min

3

In a pot, combine the mashed pumpkin, water (or milk), and glutinous rice flour, stirring as it simmers.

~6 min

Watch out: Adding the rice flour all at once causes clumps — mix it with a little water first.

4

Season with sugar and salt and simmer until it thickens.

~3 min

5

Ladle into bowls and top with a few nuts to finish.

~1 min

Tips

  • —

    Using milk instead of water makes it smoother and richer.

  • —

    Pre-mix the rice flour with a little water so it doesn't clump.

  • —

    A light dusting of cinnamon instead of nuts adds a nice aroma.

Storage

Keeps refrigerated for 2-3 days; add a splash of water when reheating to adjust the thickness.