Korean, milky, pumpkin porridge

Main ingredients:

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

The steps of Korean milky pumpkin porridge:

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

2. After the steamed pumpkin and 500ml milk are smashed into mud with a cooking machine, they can be boiled in a pan and added with 1: 1 water. You can add a proper amount of crystal sugar according to your own taste.

3. After boiling, mix two spoonfuls of glutinous rice flour with water, add it to the pot, and continue to boil it 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 drinks a crooked belly ~ Ahahahaha ~

Another delicious method of Korean milk pumpkin porridge

1, peeled and cut into pieces, and steamed in a 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 paste (if there is no juicer, you can press it into mud with a spoon).

4. Put the pumpkin paste into the pot, add1:1water (a bowl of pumpkin paste and a bowl of water) and cook slowly with low heat.

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

6. Add water to glutinous rice flour, make a thick juice, and pour it into boiled pumpkin porridge.

7, minimum fire, while cooking and stirring until the porridge becomes a paste.