Korean-Style Pumpkin Congee
By: Sharon Chen
Published: Monday, July 31, 2017 - 4:33pm

Ingredients




1 1/2 pounds pumpkin, peeled, seeded and cubed
2 tablespoons sweet rice flour
1/4 cup water
1/3 cup honey
1/4 cup milk
a few goji berries, optional

Preparation

1 Place pumpkin in a saucepan. Add just enough water to cover the pumpkins and bring to a boil. Then simmer for 20 minutes or until the pumpkins are tender. 2 In the meanwhile, mix sweet rice flour and water in a small bowl. Stir until smooth (avoid flour bumps) and set aside. 3 When the pumpkins are done, transfer to a food processor or a regular blender with only half of the broth to purée well. 4 Return to medium-low heat. Add honey and keep stirring until honey is well dissolved. 5 Slowly add the flour mixture in the saucepan. Keep stirring until even. 6 Next, add milk and stir a few times again. Adjust the sweetness according to your taste. 7 Dish the congee and garnish with goji berries. Serve warm or refrigerate it for a few hours to enjoy cold.

About

Pumpkin dessert made in an Asian way, this Korean-Style pumpkin congee makes a great afternoon snack as well as a healthy breakfast with Cheerios.