Korean pumpkin porridge without glutinous rice flour can be used instead of starch, the practice is as follows:

Korean pumpkin porridge practice

Materials: 200 grams of pumpkin, a small amount of starch, half a cup of milk

1, first of all, the pumpkin washed and cut into pieces, with the skin steamed, with the skin steaming is more fragrant.

2, the steamed pumpkin with a knife to peel off the skin, with a spoon to crush the pumpkin; at this time, ready to half a cup of milk.

3, the crushed pumpkin into the pot, add an equal amount of a bowl of water, slowly over medium heat to boil, pay attention to while cooking and stirring so as not to pumpkin sticky pot.

4, pumpkin porridge boil, add half a cup of milk, continue to be medium heat, stirring (cook 20-30 minutes can be).

5, the last preparation of water starch, add pumpkin porridge in low heat and slowly stir.

6, add water starch after the pumpkin porridge becomes sticky (this step can be based on personal favorite consistency, control the amount of water starch added), and then cook for 10 minutes to eat.