korean kabocha squash porridge recipe

naturally sweet velvety smooth kabocha porridge vegan by healthyfeels Korean (hobakjuk) with sweet rice balls

naturally sweet velvety smooth kabocha porridge by healthyfeels 30 minutes servings: 6 • 1 kabocha squash (~4 pounds) • 3 cups water • 1-inch piece of ginger • ½ cup sweet rice flour • 1 ⅛ teaspoon sugar, divided • 3 tablespoons water, just-boiled • 1 tablespoon toasted black sesame seeds, divided ingredients you'll need:

1. read more Give it a good rinse. Cut the squash into quarters. cut the kabocha squash

2. read more A metal spoon works best. scoop out the seeds

3. read more Steam squash with ginger slices. Easily peel once cooled. steam and peel

4. read more Mix dry dough ingredients. Add just-boiled water. sweet rice balls

5. read more Form dough and knead until smooth. sweet rice balls

6. read more Roll into a log shape. sweet rice balls

7. read more Then roll into a long rope (about ½ inch diameter) sweet rice balls

8. read more Cut cylinder into 32 pieces. Form into spheres. sweet rice balls

9. read more Cook in rapidly boiling water until they float. Strain and store in cold water. sweet rice balls

10. read more Blend with water and sugar. make squash puree

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