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.

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


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