Korean Sweet Pumpkin Porridge/Dan Hobak Jook
This Korean Pumpkin porridge, which is naturally sweet and rich in flavors, is a wonderful dish that can be enjoyed as a snack or a light meal! Give this delicious and nutritious porridge a try and you will find out why it's so loved by many!!
Servings: 6 people
Calories:
Ingredients
- 3 lb Kabocha pumpkin whole
- 3 cup water to steam boil the pumpkin
- ¼ cup Mochiko powder
- 1 cup water
- 1 tsp sea salt
- 1 Tbsp sugar (optional)
Rice Balls
- ¾ cup Mochiko Powder
- ½ tsp sugar
- 1 pinch sea salt
- 7-8 Tbsp hot water for the rice balls
- 3 cup water boil in the pot
Garnish
- honey
- pine nuts
- chopped dried jujube
Instructions
- Wash Kabocha pumpkin skin really well. Cut the pumpkin in half, then scrap out the seeds. Slice the pumpkins into wedges, about 8-10 pieces. Cut small enough to fit into the stock pot and be able to close the lid.
- In a large stock pot, bring 3 cups of water to boil. Add the Kabocha wedged and put on the lid. Simmer in medium heat for about 20min or until fork goes in easily.
- Take out the pumpkin wedges on a tray to cool. Reserve the water in the pot. Once cooled separate the pumpkin from the skin and put it back into the stock pot. The pumpkin skin is edible, can be consumed as is or use for later.
- Mash the pumpkin until smooth. Doesn't have to be totally smooth.
- Make the mochi round toppings. Mix the mochi powder, sugar and salt. Then add a Tbsp of hot water into the bowl at a time, mixing as you go. The consistency should be not sticky but not dry. The final mix should be done hand. Make into 1/2" round balls, set aside. Makes about 3 dozens.
- Bring 3 cups of water to boil in a small pot. Drop the mochi round into the pot one at a time. Once they float on top of the pot, give it a minute and drain on a strainer.
- Mix 1/4 Mochiko powder and 1 cup cold water and give it a good stir, set it aside. Turn the heat back on for the pot with the pumpkin. Once the pumpkin bubbles, lower the heat to low and slowly pour in the rice water mix while stirring. Stir and simmer for about 2 minutes and add salt and sugar to taste. Turn heat off.
- Garnish with honey, pine nuts, and jujube.
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