Butternut Squash Porridge

Porridge is a dish made by boiling ground, crushed, or chopped starchy grains in water or milk. Historically, porridge was a staple food in much of Northern Europe and Russia. It was primarily a savory dish with meats vegetables and herbs. Squash porridge – locally called hobakjuk – is usually prepared in Korean households during autumn and winter when it’s squash season.




Today’s recipe is a sweet Korean porridge. This dish is sweet and said to be traditionally served to recovering patients or the elderly. This recipe literally needs only a few ingredients. This porridge is best served hot. But you may also consume it cold since it’s sweet and creamy.

Ingredients:

This recipe takes about 15 minutes to make. The dough needs to set for about 20 to 30 minutes. Forming the dough into small balls takes about 45 minutes. Serves 7 to 8.

Rice Balls:

• 2 cups of sweet rice flour
• 1/4 tsp salt
• 3/4 cup of hot water

• 3 cups of cooked butternut squash, mashed
• 4 cups of water
• 1/2 tsp salt
• 1/4 cup of sugar or honey

Instructions:




To prepare the rice balls, put the sweet rice flour and salt in a large mixing bowl.
Pour hot water and mix with wooden spoon.
When the mixture is cool enough to handle, knead and form into a large dough.
Wrap the dough in plastic wrap and set it aside for about 20-30 minutes.
Put about 3 tbsp of sweet rice flour into a large bowl to prevent the balls from sticking together when you make them.
Roll the dough into thin cylinders so it will be easier to form it into small balls. The size of the rice balls should be a little larger than soybean.
Do this above the large bowl with rice flour so each ball drops directly in it. Occasionally toss around to make sure the balls don’t stick together.
Put the cooked butternut squash and water in a large pot. Boil over high heat.
Add the rice balls and simmer for 5 minutes.
Turn off the heat.
Stir in salt and sugar just before serving.

Ideas And Tips:

• The rice balls are cooked when you see them float.

• You may, of course, skip using sugar if you don’t want your porridge sweet.

Keep the rest of the dough in plastic wrap to prevent it from drying out until you’re ready to form it into small balls.

Butternut Squash Porridge
images – https://www.youtube.com/watch?v=rPIa5mGMpdg



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