Serves 2
35 min
Korean Kabocha Porridge
Recipe GLPRc46101247d5206
A warm, naturally sweet porridge made with creamy kabocha squash and glutinous rice flour. This traditional Korean-inspired comfort dish is simply seasoned and topped with crunchy walnuts and chewy raisins for a delightful contrast of textures.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
8 ounces kabocha squash, seeded, skinned, and cut into 1-inch chunks
2 cups water
3 tablespoons sugar or agave nectar
¼ cup glutinous rice flour
pinch salt
walnuts, chopped, for garnish
raisins, for garnish
Directions
Bring the water to a boil in a medium saucepan over high heat.
Add the kabocha squash chunks to the boiling water and reduce heat to medium. Simmer for 12 to 15 minutes, stirring occasionally, until the squash is very soft and begins to break down.
Stir in the sugar or agave nectar until fully dissolved.
In a small bowl, whisk together the glutinous rice flour with 1/4 cup cold water until smooth and lump-free.
Slowly pour the rice flour mixture into the simmering kabocha, stirring constantly to prevent lumps from forming.
Continue cooking and stirring for 3 to 5 minutes until the porridge thickens and becomes creamy.
Season with a pinch of salt to taste.
Divide the porridge evenly between two bowls and top each serving with chopped walnuts and raisins. Serve warm.
