?¸ë°•ì£?Hobakjuk Korean Butternut squash porridge
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Butternut Squash, 2.5 cup, cubes (remove)Water, tap, 5 cup (8 fl oz) (remove)Granulated Sugar, .25 cup (remove)Salt, 1 tsp (remove)Rice flour, white, 1 cup (remove)
Preparing Butternut squash:
1. Cut Butternut squash length wise.
2. Scoop out seeds and stringy stuff.
3. In a large pot that can fit both squash pieces, boil 4-5 cups of water with lid on.
4. Cook for 30mins or until quash is soft.
5. Drain water and set a side
Preparing rice flour dough:
1. Measure 1 cup rice flour and put in big bowl
2. Add 3/4 cup boiling water to rice flour and stir with woden spoon.
3. When it cool enough for you to use your hands, start kneeding it until it forms a dough ball.
4. Wrap in plastic wrap and let sit 20mins.
5. Put 1.5T of rice flour in bowl.
6. Take tiny pieces of dough and make small balls(about the size of a marble)
7. This will take the longest to do!
Preparing the squash soup:
1. When cool scoop out the inside with spoon into bowl and discard skin.
2. Add squash to pot and add 4-5 cups water(stir and try to make it not so chucky.)
3. Bring to boil.
add all the little rice balls to boiling squash including remaining rice flour in bowl.
4. Add sugar and salt.
5. when the little marble size rice balls begin to float in the soup it is done!
6. Enjoy (add more sugar and salt to taste!)
Number of Servings: 8
Recipe submitted by SparkPeople user JSHOWER1.
1. Cut Butternut squash length wise.
2. Scoop out seeds and stringy stuff.
3. In a large pot that can fit both squash pieces, boil 4-5 cups of water with lid on.
4. Cook for 30mins or until quash is soft.
5. Drain water and set a side
Preparing rice flour dough:
1. Measure 1 cup rice flour and put in big bowl
2. Add 3/4 cup boiling water to rice flour and stir with woden spoon.
3. When it cool enough for you to use your hands, start kneeding it until it forms a dough ball.
4. Wrap in plastic wrap and let sit 20mins.
5. Put 1.5T of rice flour in bowl.
6. Take tiny pieces of dough and make small balls(about the size of a marble)
7. This will take the longest to do!
Preparing the squash soup:
1. When cool scoop out the inside with spoon into bowl and discard skin.
2. Add squash to pot and add 4-5 cups water(stir and try to make it not so chucky.)
3. Bring to boil.
add all the little rice balls to boiling squash including remaining rice flour in bowl.
4. Add sugar and salt.
5. when the little marble size rice balls begin to float in the soup it is done!
6. Enjoy (add more sugar and salt to taste!)
Number of Servings: 8
Recipe submitted by SparkPeople user JSHOWER1.
Nutritional Info Amount Per Serving
- Calories: 122.1
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 447.4 mg
- Total Carbs: 28.8 g
- Dietary Fiber: 0.5 g
- Protein: 1.8 g
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