Velvet Pumpkin & Sweet Rice Porridge
A luxuriously smooth, golden porridge made from roasted kabocha squash and sweet rice flour, studded with chewy little rice balls that add delightful texture to every spoonful. Hobakjuk is naturally sweet, deeply comforting, and stunningly vibrant — a Korean breakfast that feels like autumn in a bowl. The gentle sweetness needs no added sugar to taste like dessert.
Ingredients
- 1 small kabocha squash (about 2 pounds), halved and seeded
- 3 cups water
- 3 tablespoons sweet rice flour (glutinous rice flour)
- 2 tablespoons sugar, or to taste
+ 7 more ingredients
Instructions
Preheat the oven to 400F (200C). Place the kabocha halves cut-side down on a lined baking sheet and roast for 30 minutes until completely tender when pierced with a knife.
While the squash roasts, make the rice balls: combine 1/2 cup glutinous rice flour with 3 tablespoons warm water. Knead into a smooth dough, then roll into small marble-sized balls (about 15 to 20 balls).
Bring a small pot of water to a boil. Drop in the rice balls and cook until they float to the surface, about 2 to 3 minutes. Drain and set aside.
Scoop the soft roasted squash flesh from the skin and place it in a blender with 3 cups of water. Blend until perfectly smooth.
Pour the squash puree into a medium pot over medium heat. Whisk in the 3 tablespoons sweet rice flour, sugar, and salt.
Cook, stirring constantly, for 8 to 10 minutes until the porridge thickens to a velvety, pourable consistency that coats the back of a spoon.
Gently fold in the cooked rice balls and red beans. Simmer for 2 more minutes.
Ladle into bowls and garnish with pine nuts, toasted pumpkin seeds, and a small drizzle of honey if desired.
Nutrition Estimate
Per serving • Estimated by Blinner AI