Pumpkin Milkrice Pudding 단호박 푸딩

July 17, 2012 § 2 Comments

Let me tell you something I should have told you some time ago. Pumpkin, in my opinion, is not a fall ingredient. Why? Because it doesn’t always have to end up in a pie or as a pumpkin lantern, decorated with fallen leaves for Halloween.

To be honest, I never really knew how to get started with pumpkin, not to mention, make a delicious dish using pumpkin or squash. But recently, I’ve been trying out some recipes with this beautiful vegetable and I must say, I finally got the hang of it!

This is what I made for my breakfast on the weekend. Since it’s pretty hot here in Seoul right now, I decided to make a chilled pudding using Pumpkin.







makes 4 glasses or ramekins


  • 350g steamed squash
  • 500g water
  • 6 Tbsp sugar
  • 1 tsp agar powder (한천가루)

Milkrice (optional)

  • 1/2 cup rice
  • 2,5 cups milk
  • 1 cup water
  • 1 Tbsp sugar
  • 1/4 tsp bourbon vanilla
  • 1/4 tsp cinnamon
  • tiny pinch of salt
  • 1/4 tsp lemon zest, optional


1. Wash rice three times and soak in water for 1 hour.

2. In a medium sized pot boil water, milk, water, sugar, vanilla, lemon zest and cinnamon over mediium low heat. Continuously stirring to prevent the bottom from sticking to the pot. Continue to stir for around 20 minutes, or until the milkrice pudding has reached a stickyand thick consistency. The rice should be softened. If the rice isn’t soft yet, just add a little bit of milk and stir for additional minutes.

3. When the milkrice is ready, divide the rice into 4 ramekins or glass mugs. Cool down.

4. Steam the pumpkin in a steamer until soft. Will take around 15-20 minutes. Scrape the pumpkin flesh out into a blender. Add 300ml of the water and blend the pumpkin until smooth. 1 minute will do the job.

5. Pour the mixture into a medium sized pot and add the sugar and remaining water. Boil over medium low heat until the texture is a little thick while stirring continuously. 2 minutes before taking the pot from the heat, add the agar powder and boil everything for 2 minutes while stirring.

6. Pour the pumpkin onto the milkrice and cover the mugs or ramekins with wrap. Place the puddings in the fridge to cool before serving. This will take around 2-3 hours.

You’re done! Wasn’t that simple? A healthy, nutritious snack or breakfast within 30 minutes. Bravo!

Ricecooker Pumpkin Cheesecake

May 30, 2012 § 5 Comments

Cheesecake is my favorite cake. Cheesecake is pretty popular in Korea nowadays and many people prefer Cheesecake to the more traditional Whipping Cream-Fruit Cake. Unfortunately though, the Cheesecake Factory hasn’t opened a franchise store in Seoul yet. So, instead of being depressed and gloomy, I decided to make my own Pumpkin Cheesecake in my little red rice cooker.


makes a small 14cm cake

for the crust

  • 3/4 cups digestive biscuits (5 pieces)
  • 1/8 cup sugar
  • 2 tablespoons unsalted butter, melted

for the filling

  • 2 packages (230g) of cream cheese, room temperature
  • 3/4 cups sugar
  • 2,5 Tbsp all-purpose flour
  • 3/4 cup canned pumpkin puree
  • 1 Tbsp cinnamon powder
  • 1 tsp vanilla extract
  • Pinch of salt
  • 2 large eggs, room temperature


1. Make the crust:

Crush the digestive biscuits in a zip lock back with your hands. Melt your butter in a microwave. In a medium bowl, mix digestive crumbs, sugar, and butter until moistened. Press the mixture firmly into the bottom of your rice cooker bowl. Press cook and let the crumbs set. This will take around 10 minutes.

2. Make the filling:

With an electric mixer, beat cream cheese and sugar on low speed until smooth, mix in flour (do not overmix). Add pumpkin puree, cinnamon powder, vanilla, and salt. Mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.

Pour the mixture onto your cooled crust. The good thing about using the rice cooker to make cheese cake is that you don’t have to grease the sides of the bowl.

Press cook and cook your cheesecake for 45-50 minutes. Because the rice cooker doesn’t get as hot as an oven, it will take a little bit longer than baking in an oven! When the cheese cake is done, open the lid and give the rice cooker a little shake to see if the centre is still a little bit jiggly. Jiggly is a good sign.

Now close the lid and let the cake cool down a little in the rice cooker. This will prevent the top from cracking. Once it has cooled down a little, remove the bowl from the rice cooker. Place a plate firmly onto the bowl and carefully tip the cake upside down. Then, quickly take another plate and tip it back upright.

Decorate with nuts, or cinnamon sugar!

Be creative 🐱

Easy Pumpkin Curry Soup

August 31, 2011 § Leave a comment

Pumpkin soup is probably the easiest soup to make. Actually, there isn’t really a soup that’s hard to make, come to think of it… With just a few ingredients, you can make yourself a really really good, light meal!


(serves 2 as an appetizer or 1 as a meal)

  • 300g pumpkin cut into 3cm cubes
  • 1 onion finely chopped
  • 1/2 l water
  • 2 teaspoons bouillon
  • 1/2 – 1 teaspoon curry madras powder
  • chopped parsley (1/2 handfull)
  • 2 teaspoons creme fraiche
  • 1 tablespoon olive oil
  • salt
  • pepper
In a small pot heat up the olive oil on medium high heat and add the onions. Stir for about 3-5 minutes. The onions should not be browned! Add the pumpkin to the onion and stir well for another 2 minutes. Now pour in the water with the bouillon and let everything simmer on medium heat for 10 minutes. Take away from heat and pour into a blender. Blend for 2 minutes, or until the mixture is smooth. Pour back into the pot and simmer for 5-7 minutes over low heat. Stir occasionally to prevent from sticking to the bottom of the pot. Add a pinch of salt, curry, and grind in some pepper. Just before serving, add some chopped parsley and give it a good last stir. Once divided into the bowls, drop a teaspoon of creme fraiche (there I go again… creme fraiche once more) onto each bowl of soup and garnish with chopped parsley and lemon zest.

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