Pumpkin Poridge(호박죽)

Cooked pumpkin is mixed with rice flour, salt and sugar to make this my daughter's favourite porridge. She likes it cold in Summer and warm in Winter.

Ingredients

5 cups of peeled and cored pumpkin.
1/2 cup of sticky rice flour(at Korean shop '찹쌀가루')
10 cups of water for boiling the pumpkin
1 cup of water for the rice flour mixture
salt, sugar for seasoning

Instruction
1. Boil the pumpkin and mash it down.
- Put the pumpkin and the water in a deep pot and bring to boil.
- Once it boils set the heat at medium and simmer the pumpkin until smooth (It will take around 10 minutes.).
- Mash down the simmered pumpkin down with the back of any big flat spoon. 

2. Seasoning 
Mix salt and sugar in the pumpkin liquid for your liking.

3. Thickening
- Put the rice flour and the water in a bowl and mix them until you get runny mixture.
- Pour the rice flour mixture in the pot with keep stirring.
- It is done when you see some bubbles popping out on the surface(Be careful not to get the hot bubbles on you because it is burning hot.).
- Keep stirring three more minutes(If it gets too thick put some boiled water and mix until combined.).
- Turn off the heat and open the lid straight away. Otherwise you get water drippings from the lid and it will make the porridge loose the stickiness.

Tips
- If you don't have rice flour you can make it home. Just wash the white rice( need rice about 1/2 cup per each cup of cooked pumpkin) and soak in a cold water for 15minutes. Then blend it with a blender until you get the runny rice mixture.