2 tablespoons glutinous rice, soaked for
1 hour then drained
400 g pumpkin, washed, cut into smaller
pieces then slice the skin off with a knife
and steamed until soft and tender
250 ml water
½ tablespoon salt
2 tablespoons sugar
Method:
Grind glutinous rice in a blender with
125 ml water. The ground glutinous rice should be a milky white
liquid with some residue. Remove and set aside. Puree
steamed pumpkin in a blender with remaining water. Remove and
set aside. Place ground glutinous rice mixture in a heavy pot
and bring to the boil, stirring occasionally. Add puréed pumpkin
and simmer for 15 minutes on low heat. Add salt and sugar then
return to the boil before serving.
Note: This is
a classic Korean pumpkin porridge. Kidney beans or sweet pear
are often added for extra texture and flavor.