Description
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.
Ingredients
Units
Scale
- 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
Instructions
- 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.
Notes
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.
Nutrition
- Serving Size: 4-6
