Rinse and pat dry pumpkin or squash
1.5-2 lbs Small-medium Kabocha or small pumpkin
Peel the pumpkin/squash skin. Remove the stem and pierce a few hold into the pumpkin/squash before microwaving to allow steam to escape.
Place the pumpkin/squash on a microwave safe plate or bowl. Microwave for 2 minutes.
Boil water in a steamer pot. Next, carefully remove the pumpkin/squash from the microwave. Cut it in half (it may still require some muscle to cut through!) and scoop out the seeds.
Place the pumpkin/squash into a steamer basket and steam for 20 minutes.
Cut the steamed pumpkin/squash into chunks and add it to a blender with water. Blend until smooth and velvety.
4-5 cups Water
Pour it into a large pot and bring it to a simmer, stirring occasionally.
In a bowl, mix rice flour with water to create a slurry.
1/4 cup sweet rice flour, 1/4 cup water
Slowly pour the slurry into the pot while stirring continuously. This will help avoid rice clumps.
Add rice cakes (optional), sugar, and salt. Simmer for another 10 minutes or until the rice cakes are soft.
Fresh or frozen rice cakes , 3-5 tbsp sugar, 1.5 tsp salt
Garnish with nuts and seeds of choice. Store leftovers in an airtight container in the refrigerator for up to 3–4 days. The porridge will thicken as it cools, so add a splash of water when reheating to loosen the consistency.
roasted pumpkin seeds, almonds, walnuts, etc
