Hobak-juk is a porridge made with Kabocha squash (Japanese pumpkin) and glutinous rice flour. The kabocha squash is pureed and then cooked on low heat to become a thick and smooth consistency. It can be enjoyed hot or cold, both very delicious. I like to eat it cold with an extra drizzle of honey, it tastes more like a dessert. Kabocha squash is naturally sweet but if you can’t find it near you, regular pumpkin is just as tasty.
What you’ll need to make Hobak-juk:
- Japanese pumpkin: also called kabocha squash, this can be found at most asian grocery store. If you can’t find it, acorn squash or pumpkin can be used for this recipe. I would add a little bit more honey if choose to use acorn squash or pumpkin.
- Glutinous rice flour: this is used in the porridge as a thickening agent and in the rice balls.
- Water
- Salt: adding a pinch of salt really brings out the sweetness in the porridge.
- Honey: I used honey as a sweetener, but you can use sugar or agave as well.
How to make Hobak-juk:
Let’s make rice balls
In a bowl, combine the glutinous flour and hot water to create a dough-like consistency. Portion out small amounts and roll it between your hand to make balls. You can make them as small or big as you’d like. I made my rice balls about 1/2-inch in size.
Set them aside to add to the porridge later.
Peel, cut, and puree the Japanese pumpkin
To make it easier to peel and cut the Japanese pumpkin, microwave the whole pumpkin for 4 minutes. Microwave times may be vary depending on the size of your pumpkin, mine was 3 pounds. We are not trying to cook the pumpkin all the way, we just want it soft enough to make it easier to peel and cut.
Cut the pumpkin in half and scoop out the seeds. Peel and cut the pumpkin into smaller cubes to make it easier to puree. In a mixer/blender, add the cubed pumpkin and water. Puree the pumpkin until it is a smooth consistency.
Cook the pumpkin puree
Pour the pumpkin puree into a large pot. On medium heat, cook the pumpkin puree for about 5-7 minutes. Make sure to stir occasionally so that it does not burn.
Make a slurry with glutinous rice flour and water. Pour this into the pot with pumpkin puree and stir to combine.
Add the rice balls and honey, stir to combine. Cook the porridge for an additional 10 minutes or until the porridge is thick and smooth.
This can be served hot or cold, I enjoy it both ways. To serve it cold, just cool it down to room temperature and stick it in the fridge for about 30 minutes.
How to store leftover Hobak-juk:
Refrigerator: Store leftover pumpkin porridge in an airtight container. It can last up to 1 week.
Freezer: Leftover porridge can be divided into single serve portions and frozen to enjoy another day. I like to take out one portion at a time and microwave it for a few minutes to eat for a quick breakfast.
Other delicious recipes you may like:
- Tiktok Custard Yogurt Toast
- Brown Butter Chocolate Chip Banana Bread
- Healthyish Banana Bread
- Strawberry Yogurt Bread
- Spam Musubi
Video Tutorial
Japanese Pumpkin Porridge (Hobak-juk)
Equipment
- 1 Blender/Mixer
Ingredients
For pumpkin porridge
- 1 Japanese pumpkin (Kabocha) 3 pounds
- 3 cups Water
- 2 tbsp Honey
- pinch Salt
For slurry
- 5 tbsp Glutinous rice flour
- 7 tbsp Water
For rice balls
- ¼ cup Glutinous rice flour
- 5 tbsp Hot water
Instructions
- In a bowl, combine the glutinous flour and hot water to create a dough-like consistency. Portion out small amounts and roll it between your hand to make balls. You can make them as small or big as you’d like. I made my rice balls about 1/2-inch in size. Set them aside to add to the porridge later.
- To make it easier to peel and cut the Japanese pumpkin, microwave the whole pumpkin for 4 minutes. Microwave times may be vary depending on the size of your pumpkin, mine was 3 pounds. We are not trying to cook the pumpkin all the way, we just want it soft enough to make it easier to peel and cut.
- Cut the pumpkin in half and scoop out the seeds. Peel and cut the pumpkin into smaller cubes to make it easier to puree. In a mixer/blender, add the cubed pumpkin and water. Puree the pumpkin until it is a smooth consistency.
- Pour the pumpkin puree into a large pot. On medium heat, cook the pumpkin puree for about 5-7 minutes. Make sure to stir occasionally so that it does not burn. Add the slurry (glutinous rice flour + water) and stir combine evenly.
- Add the rice balls and honey, stir to combine. Cook the porridge for an additional 10 minutes or until the porridge is thick and smooth.This can be served hot or cold, I enjoy it both ways. To serve it cold, just cool it down to room temperature and stick it in the fridge for about 30 minutes.
Notes
How to store leftover Hobak-juk:
Refrigerator: Store leftover pumpkin porridge in an airtight container. It can last up to 1 week. Freezer: Leftover porridge can be divided into single serve portions and frozen to enjoy another day. I like to take out one portion at a time and microwave it for a few minutes to eat for a quick breakfast.
