Korea, milk, pumpkin porridge

Main ingredients:

Pumpkin 1 milk 500ml glutinous rice flour and two spoonfuls of rock sugar.

Steps of Korean milk pumpkin porridge:

1. Peel the pumpkin, remove the seeds and cut into pieces ~ steam in the pot until soft and rotten.

2. Mash the steamed pumpkin and 500ml milk with a cooking machine, then put them into a pot to boil, and add 1: 1 water. You can add the right amount of rock sugar according to your own taste.

3. After boiling, mix two spoonfuls of glutinous rice flour with water, put it in the pot, and continue to cook until it is sticky.

4. The last step is to taste it ~ Pumpkin porridge with rich milk flavor and mellow taste can be full ~ My family has a crooked belly ~ Ahahahaha ~

Another delicious method of Korean milk pumpkin porridge

1. Peel and cut the pumpkin, and steam it in the pot.

2. The pumpkin is steamed until it can be pressed into mud with a spoon, even if it is steamed.

3. Put the pumpkin into a blender and stir it into a paste (if there is no juicer, you can press it into mud with a spoon).

4. Put the pumpkin sauce into the pot, add 1: 1 water (a bowl of pumpkin sauce and a bowl of water) and simmer.

5, add rock sugar (pumpkin is so sweet, you can add less when adding it, many times to avoid being too sweet), add whipped cream (no milk can replace it), and cook while stirring.

6. Add water to glutinous rice flour, beat it into thick juice, and pour it into the cooked pumpkin porridge.

7, minimum fire, stir while cooking, until the porridge becomes mushy.