Kabocha Porridge with Adzuki Beans

Kabocha Porridge

Kabocha Porridge

Soooo sorry for this lateness! I promised to share the recipe like last week.

Anyhoo, here it is. A bowl of warm kabocha porridge with adzuki beans. Today is another perfect day to have it. Cold and rainy! Sweet and comforting. =]

8 oz kabocha, seeded, skinned, and cut into 1-inch chunks
1 tbs raw adzuki beans
1 tbs maple syrup
1/4 cup glutinous rice flour
pinch of salt
chopped walnuts for garnish

1. Place adzuki beans in a pot with 1 cup of water. Bring it to boil, cover, and reduce to simmer. Cook until the beans are soft (about 45  minutes – 1 hours)

2. Over high heat, steam the kabocha until tender.

3.Place the kabocha in a blender and add 1/2 or so of water. Purée, leaving a few chunks of the kaboca intact if desired. Add more water if necessary to bring it to a thick but smooth consistency.

4. Place the kabocha purée in a medium-sized pot and add the glutinous rice flour. Over medium heat, simmer the puree for 10 to 15 minutes until thickened. Add a pinch of salt.

5. Top the porridge with the adzuki beans and chopped walnuts.

Bon appétit!

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