Korean Kabocha Pumpkin Porridge with Sweet Rice Balls (No Beans or Pine Nuts)

Wash 450 g kabocha thoroughly, halve carefully, remove seeds and cut into large pieces; protect hands when cutting hard squash.

Cover kabocha with 720 ml water in a heavy pot. Bring to a boil on medium-high, then cook about 15–20 minutes until fork-tender.

While squash cooks, stir 1 cup glutinous rice flour and ¼ tsp dough salt with 120 ml hot water added gradually. When safe to handle, knead about one minute and rest covered for 10 minutes.

Dust the board using about 1 tbsp from the reserved ¼ cup flour, and shape dough into small balls about 1 cm across. Do not add beans or pine nuts.

When tender, cool squash briefly, remove skin and mash the flesh smooth with a spoon; retain the cooking liquid.

Add 720 ml additional water to mashed squash and retained cooking liquid; cook over medium-high for about 7–8 minutes, stirring to combine.

Add rice balls to bubbling porridge and stir to prevent sticking. Whisk the remaining roughly 3 tbsp flour into 60 ml cold water and add. Once all the balls float, continue boiling about 5 minutes to cook through.

When porridge thickens, stir in ½ tsp finishing salt and 1 tbsp sugar; divide into four bowls. Cool hot porridge before serving children and offer only small, manageable rice balls.

Transfer leftovers into small shallow containers and refrigerate within two hours at 4°C (40°F) or below; use within one to two days. Reheat stirring to at least 74°C (165°F) throughout.