Korean-Style Pumpkin Congee
Ingredients
1 1/2 pounds pumpkin, peeled, seeded and cubed
2 tablespoons sweet rice flour
1/4 cup water
1/3 cup honey
1/4 cup milk
a few goji berries, optional
Preparation
1
Place pumpkin in a saucepan. Add just enough water to cover the pumpkins and bring to a boil. Then simmer for 20 minutes or until the pumpkins are tender.
2
In the meanwhile, mix sweet rice flour and water in a small bowl. Stir until smooth (avoid flour bumps) and set aside.
3
When the pumpkins are done, transfer to a food processor or a regular blender with only half of the broth to purée well.
4
Return to medium-low heat. Add honey and keep stirring until honey is well dissolved.
5
Slowly add the flour mixture in the saucepan. Keep stirring until even.
6
Next, add milk and stir a few times again. Adjust the sweetness according to your taste.
7
Dish the congee and garnish with goji berries. Serve warm or refrigerate it for a few hours to enjoy cold.
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About
Pumpkin dessert made in an Asian way, this Korean-Style pumpkin congee makes a great afternoon snack as well as a healthy breakfast with Cheerios.
Yield:
4-6 servings
Added:
Monday, July 31, 2017 - 4:33pm
