Korean Creamy Pumpkin Congee

Korean Creamy Pumpkin Congee

1. Peel the pumpkin, wash and cut into small pieces,
After boiling, add Ricos cheese sauce and stir well.
Then pour in the gorgon juice and boil again.
If you like the squishy pumpkin porridge, you can cook it longer.

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.