Welcome to Mishaps & Munchies, where Anastasia Hemlock, a daring Gryffindor with a sweet tooth and a knack for trouble, takes you on a journey through the unpredictable world of magical munchies. Here, recipes don’t always go to plan… but that’s half the fun! From cauldrons bubbling over to desserts that decide to grow wings, Ana embraces the chaos of cooking with courage, curiosity, and a healthy dose of Gryffindor mischief.
So tie on your apron (or at least keep your wand ready) and join her in proving that even the most spectacular kitchen disasters can lead to something tasty, funny, or downright unforgettable.
Korean Pumpkin Porridge with Sweet Rice Balls
This month the Fashion, Food & Fun Club challenged itself with comfort from culture — exploring dishes that feel like a warm hug straight from someone’s grandmother’s kitchen. Our inspiration took us north-east across the globe, all the way to South Korea, where autumn bowls of velvety pumpkin porridge are the seasonal love language. Hobakjuk (호박죽) is a gently sweet, silky porridge made from kabocha squash, topped with chewy little sweet rice balls (tang yuan), like tiny moons bobbing on a harvest sunrise.This porridge is perfect for cold halls, foggy castle mornings, or late-night study sessions that won’t let you leave until you eat something other than pumpkin pasties.
I, myself, have created this soup with my cousin Maddy on cold winter days during winter break. Its smell alone reminds me of her home and farm. So I hope I can bring a little of my home to your cauldron.
Ingredients:
Porridge :
- – 1 kabocha squash, rinsed/washed (about 4 pounds)
- – 3 cups water
- – 1 inch piece ginger, thinly sliced, optional
- – 1 teaspoon sugar, optional to taste
- – 1 tablespoon toasted black sesame seeds, divided
Sweet Rice Balls “tang yuan”
(makes approximately 32 small balls)
- – ½ cup sweet rice flour
- – ⅛ teaspoon sugar, optional
- – 3 tablespoons water just boiled
Directions:
Cook the squash
- Cut the kabocha squash into quarters. Place flat, side down, for safer cutting. Scoop out the seeds.
- In a large cauldron: Arrange the squash pieces cut-side up, add 3 cups of water and the ginger slices (if using). Cover, bring to boil over medium -high, then reduce to a simmer for ~20 minutes, until squash is tender and easy to pierce with a knife.
- Once done, let cool a bit. Then scoop out the flesh (discarding skin) and place the flesh and the remaining water (from the pot, without the ginger) into a different cauldron. Blend until smooth. Or if you have a muggle device, try using a blender.
- Taste the puree: if it’s not sweet enough for your liking, add approx. 1 tsp sugar (or to taste), then blend again.
While the squash cooks — make the sweet rice balls (tang yuan
- In a medium bowl, combine the sweet rice flour + optional sugar. Add 3 Tbsp just-boiled hot water. Mix with a spatula, then once cool enough to handle, knead using your hands until the dough is smooth and soft (like Play-Doh for those who know what that is). If it’s too dry, add a little more hot water.
- Roll the dough into a long cylinder about ½-inch (1.25 cm) diameter. Cut the cylinder into 18-32 pieces (size depending on your preference). Then roll each piece between your palms to form small spheres. Cover any remaining dough with a damp towel so it doesn’t dry out.
- Bring a small cauldron of water to a rapid boil. Add the rice balls, cook until they float (about 2 minutes). Strain and then transfer into cold water (to stop cooking).
Finish & Serve
- Heat your squash puree gently (if needed)
- Divide into bowls. Add the sweet rice balls on top of each bowl of porridge. Sprinkle the toasted black sesame seeds. Serve warm or hot.
Original Recipe : korean pumpkin porridge with sweet rice balls
