Korean-style milky pumpkin porridge

Overview

Korean pumpkin porridge is now a must-have item before meals in all Korean restaurants. Especially in barbecue restaurants, it is available in unlimited quantities. Korean pumpkin porridge is so popular that you can’t miss it. Although there is an unlimited supply of pumpkin porridge, you can drink two more bowls in the store, but I want to drink it when I get home. What should I do? Fortunately, pumpkin porridge is easy to make by yourself, especially now that it is winter. Drinking a bowl of hot pumpkin porridge will warm your whole body. In fact, Korean pumpkin porridge does not add rice. Now I will bring you Korean milky pumpkin porridge. Friends who are interested can follow the recipe together!

Tags

• staple food
• porridge
• home cooking
• korean food
• edible salt
• pumpkin
• ricos concentrated cheddar cheese sauce
• rock sugar
• starch

Ingredients

Steps

1. 1 Peel, wash and cut the pumpkin into small pieces,

   

2. 2 Place the pumpkin pieces in a pot over water and steam until cooked.

   

3. 3 Add two tablespoons of water to the glutinous rice flour to make a thick sauce. Set aside.

   

4. 4 Put the steamed pumpkin into a bowl and mash it with a spoon.

   

5. 5 Pour the pumpkin puree into the pot and pour in water (the ratio of pumpkin puree to water is 1:1). Then add a few rock sugar and a small amount of salt, cook over low heat, stirring while cooking.

   

6. 6 After boiling, add Ricos cheese sauce and stir evenly.

   

7. 7 Then pour in the gravy and boil again.

   

8. 8 If you like your pumpkin porridge to be mushy, you can cook it longer.