Korean Creamy Pumpkin Congee

Name: Korean Creamy Pumpkin Congee
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g pumpkin; 90g (about 6 tablespoons) ricos concentrated cheddar cheese sauce; 15g (about 1 tablespoon) starch; Some crystal sugar; A small amount cooking salt

by Some delicious snacks

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Korean pumpkin porridge is now a must-have item before meals in Korean restaurants of all sizes, especially in barbecue shops, which are available in unlimited quantities. Korean pumpkin porridge is so popular, you can’t miss it. Although pumpkin porridge is available in unlimited quantities, 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 it’s winter. Drinking a bowl of warm pumpkin porridge will keep your whole body warm. In fact, there is no rice in Korean pumpkin porridge. Let’s bring you Korean pumpkin porridge with milk. If you are interested, let’s follow the recipe! "

Ingredients

500g Pumpkin
90g (about 6 tablespoons) Ricos Concentrated Cheddar Cheese Sauce
15g (about 1 tablespoon) Starch
Some Crystal Sugar
A small amount Cooking Salt

Korean Creamy Pumpkin Congee

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

2. Put the pumpkin pieces in a pot and steam them over water.

3. Add two tablespoons of glutinous rice flour to water and mix it into gorgon juice for later use.

4. Put the steamed pumpkin in a bowl and press it into a puree with a spoon.

5. Pour pumpkin puree into the pot and pour water (the ratio of pumpkin puree to water is 1:1). Then put in a few rock sugar, a small amount of salt, simmer on low heat, and stir while boiling.

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

7. Then pour in the gorgon juice and boil again.

8. If you like the squishy pumpkin porridge, you can cook it longer.

Tips:
1. For pumpkins, choose small golden pumpkins, which are sweet enough.
2. Sugar can choose white granulated sugar, rock sugar will clear desserts, so rock sugar is used. The sweetness can be adjusted slowly, if it is not sweet enough, continue to add sugar after cooking.
3. Add salt because salt can give a sweet taste, for example, apply a little salt when eating watermelon. Remember to have a small amount of salt, not too much.
4. The ratio of pumpkin puree to water is 1:1. If you like slimy pumpkin porridge, you can use less water or cook it longer.
5. For the milk flavor, I used cheese sauce, no cream or milk, because their milk flavor did not meet my requirements. The color of Ricos cheese sauce is golden yellow, which has no effect on the porridge, but looks better. The cheese sauce can be heated and diluted, and it does not melt so slowly like sliced cheese.
6. The pumpkin porridge made by myself is much better than the ones outside.