Korean Pumpkin Porridge
| Peeled Pumpkin 250g | Qingshui A 250g |
| Rock sugar (grind into rock sugar powder) 30-40 grams | Water-milled glutinous rice flour 40g |
| Qingshui B 50g |
Step 1
Peel the pumpkin, clean it, and cut it into small pieces!
Step 2
Put the pumpkin pieces into the pressure cooker, and pour water A into the pressure cooker! Cover the pot, wait for the pressure cooker to start steaming, and after it makes a beeping sound, keep the pressure on for about 5 minutes and turn off the heat.
Step 3
After the pressure cooker is completely deflated, open the lid and use a cooking stick to beat the pumpkin into pumpkin puree. You can also use a spoon to crush the pumpkin into pumpkin puree!
Step 4
After the pumpkin turns into pumpkin puree, turn the heat back on, pour in the rock sugar powder, and stir continuously! Wait until all the rock sugar has melted before adding the glutinous rice flour water!
Step 5
Mix the water-milled glutinous rice flour and water B and stir evenly to form a glutinous rice flour solution!
Step 6
After all the rock sugar has melted, add the mixed glutinous rice flour solution and stir continuously until the glutinous rice flour is completely cooked and there is no cornstarch. At this time, the pumpkin porridge becomes thicker and smoother, and you can turn off the heat!
Step 7
Finished product! Korean pumpkin porridge cooking tips
