Nourishing and Silky Yam Porridge
How to Make Delicious Yam Porridge at Home
I’ve made a yam porridge that’s known for its smooth texture, digestibility, and ability to invigorate. Its gentle sweetness and comforting consistency make it a perfect, hearty meal, especially ideal for breakfast or when you need something easy on the stomach. This recipe is simple enough for anyone to try!
Main Ingredients- 100g Chinese Yam (Dioscorea opposita), peeled
- 1/2 cup short-grain rice (or glutinous rice)
- Small piece of dried kelp (for soaking)
- 3 cups water (kelp broth)
- 1 tsp sesame oil (for stir-frying)
Optional Garnishes & Seasoning- Shredded seaweed (gim), toasted sesame seeds (for topping)
- Soy sauce or salt (to taste)
- Shredded seaweed (gim), toasted sesame seeds (for topping)
- Soy sauce or salt (to taste)
Cooking Instructions
Step 1
Chinese yam can cause skin irritation due to its sap, so wear disposable gloves when handling it. Wash the yam thoroughly, then peel it using a vegetable peeler or a knife. Grate the peeled yam coarsely using a grater. It’s recommended to use a ceramic or plastic grater rather than a metal one, as it tends to be less sticky with the yam’s mucilage.
Step 2
Soak the dried kelp in about 1 cup of water for about 10 minutes until softened. Once softened, remove the kelp. Rinse the rice well and let it drain in a sieve. Soaking the rice for about 15 minutes before cooking will help the grains break down more easily, resulting in a smoother porridge.
Step 3
Transfer the soaked rice to a pot or saucepan. Add 1 teaspoon of sesame oil and stir-fry the rice over medium-low heat until the grains become translucent. It’s crucial to keep stirring with a wooden spoon to prevent sticking. As the rice grains turn translucent, gradually add a little bit of the soaking water from the kelp while continuing to stir-fry. This step adds a nutty depth and helps create a smoother texture.
Step 4
Pour the remaining 3 cups of kelp broth into the pot with the stir-fried rice. Bring it to a boil over high heat, then reduce the heat to low. Simmer gently, allowing the rice grains to break down and soften completely. Continuously stir the porridge, scraping the bottom of the pot with a wooden spoon to prevent it from sticking. You’ll know it’s almost ready when the rice grains have softened and dispersed into a porridge consistency.
Step 5
Once the rice has softened into a porridge, add the grated Chinese yam to the pot and cook for another few minutes. Avoid overcooking the yam, as it will thicken the porridge and give it a consistency similar to cooked egg whites. Garnish with shredded seaweed (gim) and toasted sesame seeds according to your preference. The natural sweetness of the yam is often enough, but you can add a little soy sauce or salt to taste. A drizzle of extra sesame oil or mixing it with a soy sauce-based condiment also makes for a delicious variation.
