Grandma’s Old-Fashioned Pumpkin Porridge (Rich & Sweet)
Authentic Pumpkin Porridge Just Like Mom Used to Make: A Delicious Recipe Using Old Pumpkin
Introducing a wonderfully sweet and creamy pumpkin porridge made from the treasured old pumpkins of autumn! While these large and firm pumpkins can be a bit tricky to prepare, their inherent sweetness and nutritional value are unparalleled. Don’t let these precious pumpkins go to waste – transform them into a delicious porridge! Old pumpkin porridge is delightful served warm, but it’s also a unique treat when enjoyed cold. Make a generous batch, freeze it, and when you crave it, simply thaw it at room temperature and enjoy it chilled without reheating.
Ingredients- 1 cup red beans (dried)
- 1 cup glutinous rice
- 2 cups water (for soaking glutinous rice)
- 1.9 kg old pumpkin
- 6 cups water (for boiling pumpkin)
- 1 tbsp salt (to taste)
- 6 tbsp sugar (to adjust sweetness)
Cooking Instructions
Step 1
First, let’s prepare the red beans to add depth of flavor to our porridge. Rinse 1 cup of dried red beans thoroughly and place them in a pot. Add enough water to generously cover the beans and bring to a rolling boil over high heat.
Step 2
We’ll discard this first boiling water to remove any bitterness and achieve a clearer color. Once boiling, drain the beans using a sieve and rinse them lightly under running water to remove any debris.
Step 3
Return the rinsed beans to the pot. Add fresh water, just enough to cover the beans, and prepare to simmer them until tender.
Step 4
Bring the water to a rolling boil again over high heat.
Step 5
Once boiling, reduce the heat to the lowest setting, cover the pot, and let the beans simmer for at least 10 minutes. After turning off the heat, leave the pot undisturbed overnight to allow the beans to soak and soften further. (Note: You can omit the red beans if you prefer. Adding red beans might slightly alter the vibrant yellow color of the pumpkin porridge.)
Step 6
These are the red beans that have soaked overnight. To preserve the beautiful, pure yellow color of the pumpkin porridge, unfortunately, we will discard this soaking water.
Step 7
Rinse the softened red beans once more under running water and drain them thoroughly in a sieve. This completes the preparation of the red beans.
Step 8
Next, let’s prepare the glutinous rice. Rinse 1 cup of glutinous rice and soak it in enough water to cover it completely for at least 1 hour. After soaking, drain the glutinous rice well in a sieve.
Step 9
Place the soaked glutinous rice in a large bowl. Using a pestle or similar tool, gently mash the rice grains until they are broken down. While you can use glutinous rice flour, mashing the grains preserves a pleasant texture. You can use whole grains or partially mashed grains; I personally prefer a slightly mashed texture, so I’ve mashed them here.
Step 10
Add 2 cups of water to the mashed glutinous rice and mix well until smooth. Once the red beans and glutinous rice are ready, it’s time to prepare the star ingredient: the old pumpkin.
Step 11
Wash the large old pumpkin thoroughly and pat it dry. Cut it in half, avoiding the stem. Be cautious as these pumpkins can be quite firm.
Step 12
Use a spoon to scoop out the seeds and stringy bits from the center. Removing the seeds and inner pulp will make cooking the pumpkin much easier.
Step 13
Cut the pumpkin into 5-6 wedges to make it easier to peel. Remember to handle it carefully due to its firmness.
Step 14
Using a knife, carefully peel the pumpkin by shaving off the skin with a slicing motion. The skin of old pumpkins is thick, so holding the knife at a shallow angle and peeling it off like shaving will make the process more manageable.
Step 15
Cut the peeled pumpkin into chunky pieces and place them in a pot. Add the prepared old pumpkin (approx. 1.9 kg) and 6 cups of water. Boil until the pumpkin becomes completely soft.
Step 16
Once the pumpkin is tender, use a potato masher or a spatula to mash the pumpkin directly in the pot as it cooks. Simmer gently over medium to low heat. This slow cooking process will break down the pumpkin into a smooth base for the porridge.
Step 17
After mashing the pumpkin, add the prepared red beans and continue to cook them together. Incorporating red beans will add a richer flavor and texture.
Step 18
Pour in the mixture of glutinous rice and water. Stir continuously to prevent sticking to the bottom of the pot as it simmers. Continue cooking until the glutinous rice breaks down and the porridge reaches your desired thick consistency.
Step 19
Once the glutinous rice is fully cooked and the pumpkin porridge has thickened, add 1 tablespoon of salt and 6 tablespoons of sugar to season. Adjust the amount of sugar and salt to your personal preference. And there you have it – a delicious old pumpkin porridge is ready!
