Pumpkin Porridge


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.



Ingredients
1.  100g pumpkin
2.  2 tsp glutinous rice flour
3.  1 tsp sugar
4.  5 to 6 wolfberries

Method

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

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