1, pumpkin washed and seeded, not peeled, water in the steamer pot boiled to boiling, into the pumpkin, high heat steaming for about 15 minutes.

2, steamed pumpkin to cool, with a spoon to scoop out the flesh.

3, in the scooped out pumpkin add water, the ratio of about 1:1, can be adjusted according to their own preferences, with a cooking rod or grinder into the pumpkin puree, poured into the pot, high heat and cook for 10 minutes until boiling, then turn to medium heat.

4, 60 grams of glutinous rice flour with cool water to open, a small spoon a small spoon into the pot, continue to cook for 5 minutes, while cooking with a spoon constantly stirring, in order to prevent the glutinous rice flour sticky pot.

5, add rock sugar and stir until melted, 200 grams of glutinous rice flour with water rolled into a small round (you can also buy ready-made).

6, with another pot to cook small rounds, cooked small rounds added to the pumpkin porridge, authentic pumpkin porridge also need to put some beans such as kidney beans, you can add according to their own preferences, and finally a little bit of salt used to enhance the flavor, can be.

In the Korean restaurant, pumpkin porridge is the most common dish. Carefully boiled pumpkin porridge, sweet taste, soft texture, smooth and moist throat, bright yellow color, can be described as color and taste, which also need to have glutinous rice rounds and kidney beans. Although it is a simple porridge, but served before the meal, just a look and a taste, the quality of the whole store has been slightly clear.