Sweet Sweet Potato and Pumpkin Porridge
A Delightfully Sweet Sweet Potato and Pumpkin Porridge
This smooth and sweet sweet potato and pumpkin porridge is just the right amount of sweet, making it a perfect choice for breakfast or even baby food. Its light and satisfying nature is truly a joy.
Main Ingredients
- 1 medium Sweet Potato
- 1/4 small Pumpkin (Kabocha Squash)
- 1/2 Tbsp – 1 Tbsp Sweet Rice Flour (Mochiko)
Other
- 1 cup Water (approx. 200ml)
- 1 cup Water (approx. 200ml)
Cooking Instructions
Step 1
First, prepare the sweet potato and pumpkin. Wash them thoroughly. Peel the sweet potato and remove the seeds from the pumpkin. You can steam them until tender, roast them in the oven, or even use the microwave for convenience.
Step 2
While still warm, mash the cooked sweet potato and pumpkin until smooth using a fork or a potato masher. Ensure there are no large lumps for a pleasant texture.
Step 3
Combine the mashed sweet potato and pumpkin in a 1:1 ratio. Add 1 cup of water (about 200ml) and stir. You can adjust the amount of water based on the size of your sweet potato and pumpkin to achieve your desired consistency.
Step 4
To thicken the porridge, add the sweet rice flour. Start with about 1/2 tablespoon and stir. Add up to 1 tablespoon if needed, stirring well to incorporate. Be careful not to add too much, as it can make the porridge too thick.
Step 5
Now, combine all ingredients in a pot and cook over low heat, stirring constantly to prevent sticking to the bottom. Continue stirring until the porridge thickens to your liking. Your delicious sweet potato and pumpkin porridge is ready to be enjoyed warm!
