Nourishing Sweet Pumpkin Porridge with Chewy Rice Balls
Nourishing Sweet Pumpkin Porridge with Chewy Rice Balls
Grandma’s Recipe! The Perfect Harmony of Chewy Glutinous Rice Balls and Sweet Pumpkin in a Smooth, Hearty Homemade Sweet Pumpkin Porridge
Sweetness and fullness in one bowl! This sweet pumpkin porridge combines chewy rice balls made from glutinous rice flour with smooth sweet pumpkin for both taste and nutrition. It’s a great meal replacement and can be a visually delightful treat when garnished with finely sliced dates. Enjoy a satisfying and healthy meal with this heartwarming sweet pumpkin porridge made with care.
Main Ingredients- Sweet pumpkin 880g (about 1 medium-sized pumpkin)
- Wet glutinous rice flour 200g
- Dates 3 pieces
- Water 700mL (approx. 3.5 cups)
Seasoning and Thickening- Salt 1/3 Tbsp
- Sugar 2 Tbsp (adjust to taste)
- Salt 1/3 Tbsp
- Sugar 2 Tbsp (adjust to taste)
Cooking Instructions
Step 1
First, prepare the sweet pumpkin. Cut the pumpkin into 4 pieces, scoop out the seeds with a spoon, and then microwave the pieces (wrapped in plastic wrap or in a bag) for about 10 minutes. This will slightly cook it, making it easier to peel.
Step 2
Once removed from the microwave, let the sweet pumpkin cool slightly. Then, peel off the skin and chop it into small, bite-sized pieces. Set aside in a bowl, ready to be cooked.
Step 3
To make the chewy rice balls, sift the glutinous rice flour. Place a fine-mesh sieve over a large bowl and sift the wet glutinous rice flour to achieve a smooth consistency. It’s important to use finely sifted flour without lumps.
Step 4
Divide the sifted glutinous rice flour. From the total 200g, set aside 140g for making the rice balls and 60g for thickening the porridge later.
Step 5
Prepare hot water for the rice ball dough. Using boiling water directly can cook the flour too quickly, so it’s best to use water that has cooled slightly but is still very hot (just below boiling point, warmer than body temperature).
Step 6
Add the prepared hot water to the 140g of glutinous rice flour, 1 tablespoon at a time, while kneading the dough. It might seem dry and crumbly at first, but continue mixing with a spatula or your hands until it forms a cohesive ball. Adjust the amount of water based on the flour’s consistency.
Step 7
Once the dough forms a ball, knead it gently with your palms until smooth. Pinch off small pieces (about 1cm in diameter), roll them between your palms to create uniform, round rice balls. Ensure they are consistent in size, as very small ones might break apart during cooking.
Step 8
Now, it’s time to cook the sweet pumpkin. Place the chopped sweet pumpkin pieces in a pot and add 700mL of clean water. Bring to a boil over high heat.
Step 9
Once the water boils, reduce the heat to medium-low and simmer for about 10 minutes until the sweet pumpkin is tender. Covering the pot will help it cook faster. During this time, mash the pumpkin with a spatula to help break it down for a smoother porridge.
Step 10
To achieve a smooth texture, strain the cooked sweet pumpkin. Place a fine-mesh sieve over a large bowl and gradually pour the cooked pumpkin mixture into the sieve. Use a spatula to press and mash the pumpkin through the sieve, ensuring no skins or lumps remain. This step is crucial for a velvety smooth porridge.
Step 11
Season the strained pumpkin liquid. Add 1/3 tablespoon of salt to enhance the natural sweetness of the pumpkin. Salt plays a key role in bringing out the pumpkin’s flavor.
Step 12
Add 2 tablespoons of sugar and mix well. Adjust the sugar amount according to your preference and the sweetness of the pumpkin. Feel free to add more sugar if you prefer a sweeter porridge.
Step 13
Separately cook the rice balls. Fill a pot with plenty of water and bring it to a boil. Carefully drop the prepared rice balls one by one into the boiling water. Ensure they don’t stick together by giving them some space.
Step 14
Once the rice balls float to the surface, they are cooked. Immediately remove them from the boiling water and immerse them in cold water. Rinsing in cold water helps them maintain a firm and chewy texture.
Step 15
Now, it’s time to cook the sweet pumpkin porridge. Pour the seasoned pumpkin liquid back into a pot and return it to the stove. Bring it to a boil over high heat, then reduce the heat.
Step 16
As the liquid begins to simmer, add the drained rice balls. Stir occasionally with a spatula to prevent the rice balls from sticking to the bottom of the pot.
Step 17
To thicken the porridge, use the reserved 60g of glutinous rice flour. When the edges of the porridge start to bubble, reduce the heat to low. Dissolve the reserved glutinous rice flour in a small amount of water and gradually add it to the pot while stirring continuously. The porridge will thicken quickly, so constant stirring is essential to prevent burning.
Step 18
Continue to simmer for about 3 more minutes after adding the glutinous rice flour. Cook until it reaches your desired consistency. If it’s too thin, add a little more dissolved glutinous rice flour; if it’s too thick, add a bit more water. It should be thick and glossy, similar to syrup.
Step 19
Finally, prepare the decorative dates. Wash the dates thoroughly. Make deep vertical slits along the sides to make it easier to remove the seeds. Twist and remove the seeds from each slit.
Step 20
Roll the seeded dates tightly, similar to rolling sushi or kimbap. Press gently to help them hold their shape.
Step 21
Slice the rolled dates into thin pieces, about 0.2cm wide. These slices will resemble delicate flowers.
Step 22
Serve the sweet pumpkin porridge in a beautiful bowl, generously spooning in the porridge with the chewy rice balls. Garnish with the prepared date flowers for a delightful presentation. Enjoy your delicious, nourishing sweet pumpkin porridge, bursting with sweet flavor, chewy texture, and a satisfying fullness!
