Nutritious Old Pumpkin Porridge
Nutritious Old Pumpkin Porridge
Boost Your Immunity This Season! Homemade Old Pumpkin Porridge with Red Beans
Craft a wholesome and delicious pumpkin porridge using precious old pumpkin gifted by our in-laws. This recipe combines the immunity-boosting benefits of pumpkin with the perfect pairing of red beans, creating a sweet and satisfying meal. It’s ideal for recovering energy during the changing seasons or when you need a light, nutritious option. Here’s a detailed guide to making this nourishing pumpkin porridge.
Main Ingredients- 1 large old pumpkin (approx. 2.5kg)
- 300g glutinous rice, soaked
- 300g boiled adzuki beans (optional)
For Cooking- 8 cups water (approx. 1.2L based on standard paper cup)
- 3 Tbsp salt
- 1/2 to 1 cup sugar (adjust to taste)
- 8 cups water (approx. 1.2L based on standard paper cup)
- 3 Tbsp salt
- 1/2 to 1 cup sugar (adjust to taste)
Cooking Instructions
Step 1
First, thoroughly wash the old pumpkin under running water. Cut it into four pieces and carefully scoop out the seeds and fibrous inner parts with a spoon.
Step 2
The skin of the old pumpkin is quite thick, so carefully peel it off with a knife. Then, cut the pumpkin flesh into smaller, manageable pieces. Place the prepared pumpkin into a large pot and add 7 paper cups (about 1.05L, assuming 150ml per cup) of water. Bring to a boil over high heat, then reduce to medium heat, cover, and simmer for about 30 minutes, or until the pumpkin is very soft and tender. Stir occasionally to prevent the pumpkin from sticking to the bottom of the pot.
Step 3
In a separate bowl, combine the glutinous rice (which should have been soaked for at least 30 minutes) with 1 paper cup (150ml) of water. Blend this mixture until smooth using a blender. If you are using glutinous rice flour, ensure it is well dissolved in water before adding it to the pot. This step will contribute to a smoother and chewier texture of the porridge.
Step 4
If using whole adzuki beans, soak them for half a day, then boil them until tender, preferably in an electric pressure cooker. (The beans are optional. If using canned adzuki beans, simply drain them before adding.)
Step 5
Once the pumpkin has simmered for 30 minutes and is very soft, mash it directly in the pot using a spatula, or use an immersion blender (sometimes called a ‘goblet blender’ in Korea) for about 30 seconds until smooth. Aim for a consistently smooth texture without large lumps.
Step 6
Add the blended glutinous rice mixture to the pot containing the mashed pumpkin. Using a wooden spatula, stir continuously over medium-low heat to prevent sticking, and bring the porridge to a simmer. Gently cooking it allows the glutinous rice to break down and release its flavors, resulting in a richer taste.
Step 7
As the porridge begins to thicken and simmer, add the boiled adzuki beans (if using) and stir gently with the wooden spatula for about 1 more minute. Be careful not to mash the beans too much.
Step 8
Turn off the heat. Season the porridge by adding 3 tablespoons of salt and 1/2 to 1 cup of sugar, adjusting the sweetness to your preference. Salt enhances the overall sweetness of the porridge.
Step 9
Serve the hot pumpkin porridge in bowls. For an extra touch, garnish with chopped walnuts, dates, or other nuts and dried fruits you have at home. This old pumpkin porridge is a nutritious treat that can also help relieve stress for students. Enjoy!
