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.
It might be a little too late to ask this question, but I am really curious – what did you do with your pumpkins?? Did you carve any for Halloween? After dropping my jaw for these badass pumpkin carvings, I wish I did. But god damn it, those badasses just raised the bar way too high…
Well, this pumpkin business is clearly a type of art. It’s an eye-catching art that fills the traditional desire for decoration during Halloween. It’s also a savory art that satisfies our stomachs during the most beautiful season throughout a year.
This year, while embracing everything we could during the pumpkin season in the Bay Area, cutting a couple big-ass pumpkins apart is a serious business to me. This healthy pumpkin congee was a great result after a few times of testing and tweaking. I don’t even know how much pumpkin congee we have had through the entire process but I know that we still cannot get enough of it.
The fresh and warm congee is just so suitable for a windy day in fall. Furthermore, if you allow the congee to sit in your fridge over night, it will be thickened a bit more and turns into a fantastic dessert to clear up your mouth after a super flavored meal like Korean barbecue. That’s where I got the basic idea of how to make it.
First things first – ingredients! Apart from pumpkin, sweet rice flour is what you need to make it authentic, smooth and more gobblable. (Is this even a word or did I just make it up?! You know what I’m saying!) If you are not familiar with sweet rice flour, here are couple quick facts.
- Sweet rice flour is not sugary sweet at all.
- It’s gluten-free.
- It’s a great thickening agent, which makes your food extra smooth.
- It’s ground from glutinous rice (sticky rice), so sweet rice flour is very different from regular rice flour.
The rest of the ingredients couldn’t be more common – milk, water and honey! (Oh yeah, I don’t use sugar in this recipe.) Now let’s get right into the pumpkin business! Oh, did I mention that I love throwing cheerios in this pumpkin congee to turn it into an awesome breakfast? Do it! You are going to gobble it! 😀
Korean Style Pumpkin Congee
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Category: Congree, Gluten Free, Vegan, Vegetarian
- Cuisine: Korean
- 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
- 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.
- In the meanwhile, mix sweet rice flour and water in a small bowl. Stir until smooth (avoid flour bumps) and set aside.
- When the pumpkins are done, transfer to a food processor or a regular blender with only half of the broth to purée well.
- Return to medium-low heat. Add honey and keep stirring until honey is well dissolved.
- Slowly add the flour mixture in the saucepan. Keep stirring until even.
- Next, add milk and stir a few times again. Adjust the sweetness according to your taste.
- Dish the congee and garnish with goji berries. Serve warm or refrigerate it for a few hours to enjoy cold.
1. Starting from step 4, do not stop stirring! This will allow honey melt well and flour mixture spread out very evenly.
2. Chopped walnuts or pine nuts could be another nice topping alternative.
- Serving Size: 4-6
P.S. Big CONGRATULATIONS to subscriber Tyler who won the $100 Amazon gift card during my site launch giveaway!!! There will be plenty more goodies to come. Stay tuned!