December 10th, 2009
Alright, I don’t really know how to translate this from Chinese, so I named it “porridge”. It’s a Chinese-style dessert, and can be served hot or chilled.
1 Sweet pumpkin (you can also acorn or butternut squash, or mix different kinds of small ones), about 2 to 3 lb
1 cup Peeled mung bean
1 cup Sugar
Dried red dates (optional)
- Cut pumpkin/squash in half, remove seeds.
- Steam pumpkin until fully cooked.
- Scoop out the pumpkin to a pot, add half gallon of water and the mungbean, heat until boiled. You can also add dried red dates to boil together if you wish.
- Turn off heat and add sugar.
Err … no pictures … sorry, too good to take photo before kids finishing the last bowls …