To enhance the flavor of the pumpkin porridge, I seasoned it with mushroom garlic salt and cheese powder. Roasted brown rice was used to reduce sodium use and add flavor.
Calories
150kcal
Carbs
26.8g
Protein
5.6g
Fat
2.3g
Sodium
101.4mg
Ingredients
Main
Others
Sweet Pumpkin 200g, Glutinous Rice Flour 100g, Broccoli 50g, Onion 60g, Roasted Brown Rice 25g Mushroom Garlic Salt 2g, White Pepper 1g, Cheese Powder 15g
Finding these ingredients in the US
- Glutinous Rice FlourSold as 'sweet rice flour' or 'glutinous rice flour' at Asian markets and many baking aisles. Not the same as regular rice flour.
- Sweet PumpkinSold as kabocha squash at most supermarkets, especially in fall. Butternut squash is wetter and sweeter but works.
Nutrition Facts
Per 100g of main ingredientsSweet Pumpkin
- Rich in vitamin A (310μg) — supports normal vision and skin health
- Rich in dietary fiber (5g) — can support digestion and help you feel full
Broccoli
- Rich in vitamin C (29mg) — acts as an antioxidant and helps you absorb iron
- Rich in dietary fiber (3.1g) — can support digestion and help you feel full
Onion
- Contains dietary fiber (1.6g) — can support digestion and help you feel full
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Peel the sweet pumpkin and cut small, and also cut the onion small.
🔍Blanch the broccoli in hot water and thinly cut.
🔍Dissolve the glutinous rice flour in 100g water.
🔍Boil the sweet pumpkin and onion in 300g of water.
🔍Once the sweet pumpkin and onion are cooked, blend and boil again, then add glutinous rice flour water and boil.
🔍Once the pumpkin porridge boils, add cheese powder and finish with the stir-fried brown rice.