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Autumn flavor, pumpkin porridge 호박죽
I enjoy pumpkin color and flavor so much in Autumn.
This is a comforting food for the cool season.
1 Pumpkin- I like to use danhobak, 단호박, AKA kabocha
1/4 cup sweet glutenous rice flour (chapssalgaru, 찹쌀가루 or mochiko)
2 cup water
1 teaspoon salt
1-2 Tablespoons sugar
1/2 cup red bean (pat, 팥, azuki bean)
Saealsim, 새알심 ('bird- egg' rice balls) is a small rice ball you can add to your porridge.
3 TSP sweet rice flour (찹쌀가루)
1 TSP hot water
Pinch of salt
In a bowl, put sweet rice flour and salt.
Add hot water 1 TSP at a time and knead well. Make small balls (1/2 inch) and boil until balls float. Drain and rinse in cold water.
Cut pumpkin in half and boil with 2 cups of water for 25 minutes. Drain, peel off the skin, and mash with a spoon. You can also use a blender with 1/2 cup of water.
Boil red bean with 4 cups of water for 30-40 min.
Mix sweet glutenous rice flour and 2 cups of water in a pot. Add mashed pumpkin. Cook over medium heat, stir well until the porridge becomes thick (20 min.) Add cooked red bean, salt, sugar and cook another 10 min in low heat. Keep stirring the porridge while you cook.
Add saealsim and cook another 2-3 min.
Enjoy!
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