Hobak Juk (Butternut Squash Porridge with Rice balls)
I like my soup on the sweeter side. Can be eaten warm or cold. Eat as a meal, breakfast, appetizer or dessert!
- 1 - 2lb butternut squash, halved and seeded
- 16 oz water
- RICE BALLS
- 2 oz glutinous rice flour
- tiny pinch salt
- 3 tbsp boiling water
- 2 tbsp glutinous rice flour
- 1.5 oz sugar
- 1/8 tsp salt
Put squash in a large pot. Fill the pot 1/4 of the way up with water. Cover. Boil for 30 minutes or til soft. Cool squash.
In a small bowl mix rice flour and salt. Add boiling water at once. Stir with spoon. Knead with hands til dough holds together. Roll into soybean sized balls. Add 2 tbsp of additional rice flour so the balls don't stick together.
Separate skin and seeds and put squash into large pot. Add 2 cups water. Use immersion blender to make smooth. Put over medium high head. When squash starts to boil, whisk in rice flour balls. Whisk vigorously for about 3 minutes. Stir in sugar and salt after you turn off the heat.