Pumpkin Porridge

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)


  1. Cut pumpkin/squash in half, remove seeds.
  2. Steam pumpkin until fully cooked.
  3. 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.
  4. Turn off heat and add sugar.

Err … no pictures … sorry, too good to take photo before kids finishing the last bowls …

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