Kabocha Squash Porridge recipe - ingredients, nutrition and when to eat it
Kabocha squash porridge is made by simmering well-cooked squash with glutinous rice flour until thick and smooth.
Kabocha squash porridge is made by simmering well-cooked squash with glutinous rice flour until thick and smooth. Its gentle sweetness and soft texture are comforting, making it ideal for a cool morning or a light dinner.
Vegetables · 35 minutes to cook
Nutrition (per 584g serving): 216 kcal · protein 3.9g · carbohydrate 49.5g · fat 0.7g · sodium 338.8mg
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: Stir the glutinous rice flour slurry once more before adding it so it does not settle on the bottom of the pot.
Tips: Porridge thickens as it cools, so leave it slightly loose while cooking.
Tips: Adjust the sugar little by little at the end, depending on the squash's sweetness.
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Ingredients (1 serving)
- Korean pumpkin — 250 g
- Glutinous rice flour — 25 g
- Water — 300 ml
- Sugar — 2 tsp
- Salt — 0.2 tsp