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Korean Pumpkin Porridge with Rice Dumplings (Hobakjuk) — Recipes from The Kitchn

kept bygrapesx2
recipe byThe Kitchn

You can make this with kabocha, butternut squash, or most any winter gourd as long as it's naturally sweet. After boiling or steaming the squash, you simmer it with sweet rice, which thickens the porridge and gives it a smooth, nicely viscous texture. The most traditional recipes call for soaking and simmering glutinous rice grains to make the juk or porridge. Some may scoff at my shortcut, but rather than starting with whole rice I simply use sweet rice flour. Mochiko is one brand that's widely available at Asian markets and other well-stocked supermarkets.


For the porridge:
1 (2-pound) pumpkin, kabocha, or butternut squash, peeled and cut into 1-inch cubes
4 cups water
1/4 cup sweet rice flour
1/4 cup brown sugar (or to taste)
1 teaspoon salt
1/2 cup cooked red beans (optional)
2 tablespoons pine nuts (optional)
1 teaspoon black sesame seeds (optional)

For the sweet rice dumplings:
1/2 cup sweet rice flour
3 to 5 tablespoons hot water



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