Porridge is an excellent choice when one do not have appetite or feels bloated as it is light and good for our digestive system. I like Cantonese porridge and Korean pumpkin porridge as both are not grainy but very smooth. In this recipe, I would like to share how to make Korean pumpkin porridge. Not only is this porridge easy to make, pumpkin is also high in the antioxidant beta-carotene. It helps slow the ageing process and reduce the risk of lung, colon, bladder and breast cancers. I have also added wolfberries as it is good for our eyes. Why not make pumpkin porridge if you are tired of the regular kind of porridge.
1. 100g pumpkin
2. 2 tsp glutinous rice flour
3. 1 tsp sugar
4. 5 to 6 wolfberries
1. Cut pumpkin to about 1.5 cm thick. Steam for 20 min. Put pumpkin and about 1/2 cup of water into a blender and blend until soft.
2. Soak wolfberries in water until soft.
3. Cook pumpkin puree in a pot until boil. Add sugar, glutinous rice flour and wolfberries. Stir until thicken.
4, Serve hot