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korean

Pumpkin Porridge with Sweet Rice Balls

This simmered dish pairs sweet rice flour with kabocha squash, peeled and cubed, sugar and toasted sesame seeds. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast
Medium
Balanced Vegan Vegetarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

15 g Protein
142 g Carbohydrates
5 g Fat
11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 356g kabocha squash, peeled and cubed 160 kcal
  • 501g water 0 kcal
  • 100g sweet rice flour (glutinous rice flour) 364 kcal
  • 22g sugar 85 kcal
  • 2g salt 0 kcal
  • 7g toasted sesame seeds 41 kcal

Cooking instructions

  1. kabocha squash
    Steam or microwave the kabocha squash until very soft, then mash into a smooth puree.
  2. kabocha squashwater
    In a small pot, combine water and the squash puree; bring to a gentle simmer.
  3. watersweet rice flour (glutinous rice flour)
    Whisk in the sweet rice flour slurry (sweet rice flour mixed with a little of the measured water) and cook 4 to 6 minutes, stirring constantly, until thick and glossy.
  4. watersweet rice flour (glutinous rice flour)
    Knead the remaining sweet rice flour with warm water to form a dough, roll into small balls, and drop into the porridge; simmer 3 to 4 minutes until the balls float and turn slightly translucent.
  5. sugarsalttoasted sesame seeds
    Season with salt and sugar, then finish with toasted sesame seeds. Serve warm.

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