Steam 500 g kabocha squash with the skin on over high heat for about 15 minutes, until a chopstick slides in easily, then peel it and blend it with 300 ml water until smooth. Heat the puree over medium-low heat, and once it simmers, pour in a strained slurry of 35 g glutinous rice flour and 150 ml water a little at a time, stirring constantly. Add the milk, sugar and salt and cook 5 to 7 minutes more, until the porridge falls slowly from a spoon in a thick ribbon.
Steamed kabocha is pureed and thickened with glutinous rice flour, so the porridge is completely smooth, with no grains of rice.
Milk rounds out the sweetness, and a few pine nuts go on top.
Wash 500 g kabocha squash, scrape out the seeds, and place it in the steamer with the skin on.
Once the water is boiling, steam over high heat for about 15 minutes, until a chopstick slides in easily.
Let the squash cool just until it can be handled, then remove the skin.
Add it to a blender with 300 ml water and blend until the puree looks completely smooth, with no visible bits of squash.
Pour the squash puree into a pot and set it over medium-low heat.
When small bubbles appear around the edges, stir while scraping the bottom of the pot so the dense puree does not scorch.
Whisk 35 g glutinous rice flour into 150 ml water, then strain the slurry to remove lumps.
Pour it gradually into the simmering puree while stirring constantly, so the porridge thickens evenly.
Add 120 ml milk and keep the heat at medium-low.
Stir in 25 g sugar and 1 g salt, then cook for 5 to 7 minutes, stirring, until the porridge falls slowly from a spoon in a thick ribbon.
Turn off the heat when the porridge flows slowly from a spoon and a spatula trail on the pot bottom holds briefly.
Divide into bowls, top with 10 g of pine nuts, and serve warm.
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kabocha squash, glutinous rice flour
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Halloween, October 31
Choose from pumpkin pie, muffins, lattes, porridge, and pasta for a Halloween table.
