Creamy and Sweet Pumpkin Porridge (Danho-bak Juk)
Creamy and Sweet Pumpkin Porridge (Danho-bak Juk)
Easy Microwave Pumpkin Porridge Recipe with Glutinous Rice Flour, Nutritious Pumpkin Dish
Enjoy a delicious porridge made with pumpkin, which is at its sweetest and most flavorful this season. Often called ‘bam-hobak’ (nut pumpkin) in Korea, this gourd boasts a unique sweetness and soft texture, making it a favorite for all ages. Today, we’ll share a super simple pumpkin porridge recipe that bypasses the need for blenders or complicated steps. We’ll use the microwave to steam the pumpkin and add glutinous rice flour for an extra creamy and sweet finish. Savor a nutritious and satisfying meal with this wholesome pumpkin porridge.
Main Ingredients- 1 Small pumpkin (about 500g after trimming and deseeding)
- 1 Tbsp Baking soda (for cleaning the pumpkin)
- 300ml Water (for cooking the porridge)
- 2 Tbsp Glutinous rice flour
- 150ml Water (for dissolving the rice flour)
- 1/2 tsp Salt
- 1 Tbsp Allulose (or honey, corn syrup, sugar)
Cooking Instructions
Step 1
Thoroughly cleaning the pumpkin is essential. Sprinkle 1 tablespoon of baking soda onto the pumpkin’s skin and gently rub it with your hands. This is effective for removing pesticides and impurities.
Step 2
Before removing the seeds, microwave the pumpkin for about 3 minutes. This slightly softens the pumpkin, making it much easier to cut and to scoop out the seeds later.
Step 3
Once slightly softened, cut the pumpkin in half. Use a spoon to scrape out the seeds and the stringy bits from the inside until it’s clean. Scooping out the flesh with the spoon will help remove them cleanly.
Step 4
The pumpkin skin is rich in nutrients like beta-carotene. However, when making porridge, including the skin can make the color of the porridge murky. For porridge, it’s recommended to peel the skin. If you’re simply steaming or cooking it for other dishes, you can eat it with the skin on as it becomes soft when cooked.
Step 5
Cut the deseeded pumpkin into about 2-3 cm pieces and place them in a microwave-safe container. Cover with a lid or plastic wrap (pierce a few holes) and microwave for 5-6 minutes. Pre-cooking the pumpkin in the microwave makes it easy to mash later without needing a blender, simplifying the porridge-making process.
Step 6
Remove the microwaved pumpkin and mash it finely using a fork or a potato masher. Since the pumpkin is well-cooked, it should mash smoothly without much effort. Ensure it’s mashed thoroughly for a smoother porridge.
Step 7
In a bowl, combine 2 tablespoons of glutinous rice flour with 150ml of cold water, adding the water gradually while whisking. Make sure there are no lumps. Dissolving the rice flour beforehand prevents clumping when you add it to the porridge later.
Step 8
In a pot, combine the mashed pumpkin with 300ml of water and bring to a boil over medium heat. Once boiling, reduce the heat to low and simmer for about 15 minutes, stirring occasionally to prevent sticking to the bottom.
Step 9
While the porridge is simmering, add 1/2 teaspoon of salt and 1 tablespoon of allulose. The pumpkin itself is naturally sweet, so adjust the sweetness to your liking. You can substitute allulose with honey, corn syrup, or sugar.
Step 10
Gradually pour the dissolved glutinous rice flour mixture into the pot, stirring constantly to combine. Continue to cook for about 5 more minutes, stirring until the porridge thickens. Constant stirring is key to a smooth texture.
Step 11
Your delicious pumpkin porridge is ready! It’s wonderful served warm or chilled. Pumpkin is low in calories and high in satiety, making it a great addition to diet meals. Its abundant nutrients also make it an excellent choice for baby food. Enjoy this sweet and nourishing pumpkin porridge, perfect for any time of year!
