Chinese Food
Korean pumpkin porridge
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Every time I go to the Korean barbecue to eat this pre dinner snack, I will be curious about how it is made. Ha. I finally know. The chef demonstrated it himself
Cooking ingredients
Cooking Steps
Step1:Peel the pumpkin. Cut into small pieces. Add some water (over the pumpkin). Boil over high heat. Boil over low heat for about 20 minutes. Until all the pumpkins are crumbled. Beat all the pumpkins to the paste with a grinder. Add more than twice the water of the pumpkin paste. Add sugar and boil over a small fire. You need to keep stirring.
Step2:Turn off the fire. Add water to the glutinous rice flour, dilute it, and stir the pumpkin paste again. Stir until the glutinous rice flour is mixed evenly. Turn on a small fire, heat while stirring. Do not let the porridge paste the pot. When the porridge becomes translucent, add milk, and mix well.
Cooking tips:Keep stirring. Keep the fire down. Sugar can be replaced by honey. Thickness can also be adjusted according to personal preferences. There are skills in making delicious dishes.
