Sweet and Hearty Pumpkin Porridge
Laenra’s Easy and Delicious Pumpkin Porridge: A Perfect Autumn Recipe for Chuseok
As the autumn season deepens, it brings a bountiful harvest, and pumpkins are certainly a star. Among them, my favorites are the sweet mama squash (often called kabocha squash) and butternut squash. This time of year, their flavor and sweetness peak while prices drop, making them incredibly appealing. Kabocha squash is so naturally sweet, like a chestnut, that it’s delicious simply cooked on its own. Today, I’ve made a hearty pumpkin porridge packed with glutinous rice. Some might suggest adding red beans for extra flavor, but I personally dislike them, so I’ve omitted them entirely. They say tastes change with age; I used to not even touch pumpkin porridge, but now I find it wonderfully delicious without any added beans. (This recipe was also featured in ‘Canada Hanguk-in’, a sister publication of the Toronto Central Daily.)
Essential Ingredients
- 1 cup glutinous rice
- 1kg Mama squash (kabocha squash)
- 2 Tbsp sugar
- 1 tsp salt
- 2 liters water
Cooking Instructions
Step 1
Rinse the glutinous rice thoroughly and soak it in water for at least 30 minutes before cooking. This step helps the rice become tender, resulting in a creamier and more delicious porridge.
Step 2
Drain the soaked glutinous rice completely in a sieve. Then, coarsely grind it using a blender or mortar and pestle. It’s better to grind it coarsely rather than too finely, so there’s a slight chewy texture.
Step 3
Wash the kabocha squash, remove the stem, and microwave it for about 3-4 minutes. This will partially cook the squash, making it much easier to cut and remove the seeds later.
Step 4
Once the squash is slightly softened, cut it in half. Use a spoon to scoop out and discard the seeds and fibrous inner parts.
Step 5
Carefully peel the hard skin off the kabocha squash using a knife or peeler. Removing the skin is essential for a smooth pumpkin porridge.
Step 6
Place the peeled kabocha squash and 2 liters of water into a pot. Bring to a boil over medium heat and cook until the squash is completely soft and tender. Cooking it thoroughly is key.
Step 7
Once the squash is well-cooked, use a blender or an immersion blender to puree it until smooth. Ensure there are no lumps for a silky texture. (Be cautious as it will be hot.)
Step 8
Add the coarsely ground glutinous rice to the smooth pumpkin puree and bring it back to a simmer.
Step 9
As the porridge simmers, it’s crucial to stir constantly to prevent it from sticking to the bottom of the pot. Be mindful, as the porridge can splatter; wear an apron or protective clothing while stirring.
Step 10
Once the porridge has thickened to your desired consistency, season with salt and sugar to taste. This will enhance the natural sweetness of the pumpkin and balance the overall flavor.
