Kabocha Squash Porridge recipe - ingredients, nutrition and when to eat it
This smooth porridge is made by cooking kabocha squash until tender and thickening it with sweet rice flour.
This smooth porridge is made by cooking kabocha squash until tender and thickening it with sweet rice flour. Its gentle sweetness and warm texture make it a comforting light meal for breakfast or a chilly day.
Vegetables · 35 minutes to cook
Nutrition (per 630g serving): 248 kcal · protein 4.7g · carbohydrate 58.3g · fat 1.9g · sodium 336.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Dissolve the sweet rice flour in cold water first so it doesn’t clump in the pot.
Tips: Adjust the sugar little by little at the end, depending on the sweetness of the kabocha.
Tips: While it simmers, slowly scrape the bottom of the pot with a spatula to keep it from sticking.
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Ingredients (1 serving)
- Kabocha squash — 250 g
- Glutinous rice flour — 3 Tbsp
- Water — 350 ml
- Sugar — 1 tsp
- Salt — 1 g