Directions
- 1Quarter 1 Kabocha squash and steam
- 2Meanwhile, make rice balls using 1/2 C sweet rice flour, 2 tsp sugar, 1/4 tsp salt
- 3Cook rice balls in boiling water until they float, then rinse with cold water and drain
- 4Mix together 1/2 C sweet rice flour and 1 C of water
- 5When cool enough to handle, scoop out squash
- 6Use an immersion blender to smooth the squash and flour slurry, simmer until thick (about 5-10 min)
- 7Top with rice balls and optional pumpkin seeds, pine nuts & jujube
Ingredients
- 1 Kabocha squash
- 0.5 C sweet rice flour
- 2 tsp sugar
- 0.25 tsp salt
- 1 C water
- 0 pumpkin seeds
- 0 pine nuts
- 0 jujube
Equipment
knifesteamermixing bowlwhisksmall saucepanmeasuring spoonsimmersion blender
Related recipes
Kimchi Pancake Christmas Wreath
Korean · Breakfast
LEVEL 2 KIMCHI
Korean · Breakfast
CRISPY KOREAN CHICKEN PANCAKE (PADAKJEON)
Korean · Breakfast20m
Gamjachaejeon
Korean · Breakfast15m
Korean Egg Rice
Korean · Breakfast5m
LAZY Korean Egg Rice
Korean · Breakfast5m
수플레 오믈렛
Korean · Breakfast
Kimbap à ma sauce
Korean · Breakfast
Pancakes coreani
Korean · Breakfast
Korean Pancakes
Korean · Breakfast
Yachejun
Korean · Breakfast
Korean pancake
Korean · Breakfast