Korean Pumpkin Congee

Name: Korean Pumpkin Congee
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 700g pumpkin; 80g Glutinous rice flour; 800g pure water; 5g Xiao Yuanzi; 20g crystal sugar; 3g salt; 5g Wolfberry

by Fang is too happy to eat

4.7 (1)

Favorite

1

Difficulty

Easy

Time

30m

Serving

3

Pumpkin porridge in Korean cuisine restaurants always makes people unable to stop eating one bowl after another. In fact, you can try to make fragrant, delicious and healthy pumpkin porridge at home.

Ingredients

700g Pumpkin
80g Glutinous Rice Flour
800g Pure Water
5g Xiao Yuanzi
20g Crystal Sugar

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3g Salt

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5g Wolfberry

Korean Pumpkin Congee

1. Prepare the ingredients

2. Put the pumpkin meat and purified water into a blender and beat evenly (a 700-gram pumpkin can be done with a 600ML blender almost three times)

3. Pour the whipped pumpkin paste into the pot, boil on high heat until boiling, then turn to medium heat

4. Boil the glutinous rice flour with cold water

5. Add the mixed glutinous rice flour to the pot and cook for 5 minutes; (at this time, use a spoon to keep stirring to prevent the glutinous rice flour from sticking to the bottom)