Hobak Juk (Pumpkin Porridge)
A sweet, smooth, and vibrant yellow porridge made from kabocha squash or pumpkin and glutinous rice flour.
Contains common allergens
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Instructions
- 1
Carefully halve the Kabocha squash, scoop out the seeds, and peel the tough green skin. Cut the orange flesh into small, uniform cubes.
- 2
In a medium pot, boil the squash cubes in 4 cups of water over medium-high heat for 15-20 minutes until they are extremely soft and easily crushed.
- 3
Using an immersion blender or a potato masher, blend the squash and water directly in the pot until it forms a perfectly smooth, bright orange puree.
- 4
Bring the puree to a gentle simmer. In a small bowl, whisk the glutinous rice flour with 1/2 cup of cold water until completely smooth.
- 5
Very slowly pour the rice flour slurry into the simmering pumpkin, whisking continuously and vigorously to prevent lumps from forming.
- 6
Simmer for 3-5 more minutes until the porridge is thick, glossy, and velvety. Stir in the sugar and salt. Garnish with a few boiled red beans before serving hot or cold.
Plan it in Listahan
Add Hobak Juk (Pumpkin Porridge) to your week, check it against your household's allergens, and build the shopping list automatically.