Ingredients
- 1 1/2 pounds pumpkin, peeled, seeded and cubed
- 2 tablespoons sweet rice flour
- 1/4 cup water
- 1/3 cup honey
- 1/4 cup milk
- a few goji berries, optional
Make it step by step
- Place pumpkin in a saucepan. Add just enough water to cover the pumpkins and bring to a boil. Then simmer for 20 minutes or until the pumpkins are tender.
- In the meanwhile, mix sweet rice flour and water in a small bowl. Stir until smooth (avoid flour bumps) and set aside.
- When the pumpkins are done, transfer to a food processor or a regular blender with only half of the broth to purée well.
- Return to medium-low heat. Add honey and keep stirring until honey is well dissolved.
- Slowly add the flour mixture in the saucepan. Keep stirring until even.
- Next, add milk and stir a few times again. Adjust the sweetness according to your taste.
- Dish the congee and garnish with goji berries. Serve warm or refrigerate it for a few hours to enjoy cold.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Sharon Chen, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.