Seriously Asian: Korean Kabocha Porridge Recipe

1. 1

   Over high heat, steam the kabocha until tender, about 40 minutes. Place the kabocha in a blender and add 1/2 or so of water. Puree, leaving a few chunks of the kaboca intact if desired. Add more water if necessary to bring it to a thick but smooth consistency.

2. 2

   Place the kabocha puree in a medium-sized pot and add the glutinous rice flour. Over medium heat, simmer the puree for 10 to 15 minutes until thickened. Add a pinch of salt, if desired. Serve with chopped walnuts and raisins.

* Per serving · 4 servings · Values may vary.

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