Ginger Kabocha Porridge
Quick answer
- Total time
- 45 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Sweet rice flour, not grains of rice, thickens this kabocha porridge, so it stays smooth all the way through.
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A teaspoon of ginger juice stirred in at the end leaves a warm, sharp note behind the squash and sugar.
Ingredients
Instructions
- 1
Remove the seeds from 700 g kabocha pumpkin, cut it into large pieces, and steam it for 15 minutes.
- 2
Let the steamed pumpkin cool briefly, then peel off the skin.
- 3
Add part of the measured 950 ml water to the cooked pumpkin and mash or blend until no large pieces remain.
- 4
Dissolve 70 g sweet rice flour in a cold portion of the measured 950 ml water and stir until smooth.
- 5
Warm the pumpkin puree and remaining water in a pot over medium heat.
When the edges begin to bubble, pour in the rice flour mixture and stir from the bottom.
- 6
Stir over medium-low heat until the porridge thickens.
Mix in 1 tsp ginger juice, 0.5 tsp salt, and 2 tbsp sugar. Divide it among four bowls and distribute 20 g pine nuts over them.
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