Hobakjuk (͘¸Ë°•Ì£½) Korean Pumpkin Or Winter Squash Porridge - cooking recipe

Ingredients

For Porridge
1 (2 -3 lb) pumpkin
3 cups water
3 tablespoons sweet rice flour (Mochiko, also known as Glutenous Rice Flour)
1/4 cup water
1/2 cup granulated sugar
1/2 teaspoon salt
For Rice Balls
2/3 cup sweet rice flour (Mochiko)
4 -5 tablespoons water
For Sweet Beans
1 (15 ounce) can black beans (Or red)
1/2 cup water
1/3 cup brown sugar (Any kind)

Preparation

Preheat oven to 350 degrees F.
Cut pumpkin in half and remove all seeds and stringy bits. Cover in foil and bake for 45mins.
While pumpkin bakes, combine ingredients for rice balls. Knead dough for several minutes until it achieves a \"playdough\" like consistency.
Form dough into small, uniform balls, about the size of a marble. Store balls with a moderate dusting of sweet rice flour to prevent sticking until ready to use.
In a pan, combine water and brown sugar for sweet beans. Heat on medium high and stir until sugar dissolves.
Add the drained and rinsed beans, then raise temperature to high and cook for 7 mins, stirring occasionally to prevent burning.
Once the syrup has condensed and become thick, remove the beans from the heat.
Once the pumpkin has cooked to fork tender, remove from the oven and let it cool before scooping out the inside and discarding the shell.
Add pumpkin and 3 cups of water to a blender, blending on high until smooth.
Place the pumpkin/water mix into a pot and heat on medium high until hot.
In a bowl, thoroughly mix 1/4 cup water with 3tbs of sweet rice flour to form a slurry. Add slurry to hot pumpkin mixture and stir immediately to prevent lumps.
Add the granulated sugar and salt.
Bring porridge to a boil, then add rice balls.
Increase temperature to high and boil for 5 minutes, stirring occasionally to prevent rice balls from sticking. The porridge is done when the rice balls are soft and chewy.
To serve, pour porridge over black beans in individual bowls. Garnish with a few beans. Serve with sugar.