Creamy Hobakjuk with Sweet Rice Balls

Kabocha gives this hobakjuk its golden colour and mellow sweetness. A little milk softens the dense squash puree, while cream rounds out the finish. The small sweet rice balls bring a gentle chew to each spoonful. This is a milk-and-cream variation on Korean pumpkin porridge, rather than a traditional dairy-free version.

Allergens

Contains milk. Optional pine nuts are listed separately; check ingredient labels for individual dietary needs.

Ingredients (Metric & US)

Step-by-Step Instructions

1. Cook the squash: Place the prepared kabocha and 300 ml (1¼ cups) water in a medium saucepan. Bring to a simmer, cover and cook gently for about 15–20 minutes, until the pieces crush easily with a fork. Check occasionally and add a splash of water if the pan starts to dry.

   

2. Shape the rice balls: While the squash cooks, put 60 g (2.1 oz) dry glutinous rice flour in a bowl. Stir in 45 ml (3 tbsp) hot water with a spoon, then add the remaining water a teaspoon at a time only as needed. When cool enough to handle, knead into a smooth, soft dough that holds together without sticking. Roll into small balls about 1.5 cm across and keep covered.

   

3. Boil the rice balls: Bring 1 litre (about 4¼ cups) water to a boil in a separate saucepan. Add the rice balls and stir gently to release any from the bottom. Once they float, simmer for another 2–3 minutes. Cut one open to check that the centre has no dry, floury core; cook longer if needed. Lift out with a slotted spoon.

   

4. Blend and add milk: Take the squash saucepan off the heat. Use an immersion blender, with the blade fully submerged, to blend the cooked squash and its remaining liquid until smooth. Stir in 200 ml milk, return to low heat and stir along the bottom until gently steaming.

   

5. Adjust the thickness: Mix 8 g (1 tbsp) glutinous rice flour with 30 ml (2 tbsp) cold water until smooth. Stir the slurry again, then gradually add only as much as needed to the porridge. Cook at a gentle simmer for about 3–5 minutes, stirring, until the flour is cooked and the porridge falls from a spoon in a thick ribbon. Loosen with a little milk if needed.

   

6. Finish and serve: Gently fold in the cooked rice balls, 40 ml cream, sugar and salt. Warm through over low heat and turn off the heat. Divide into four small bowls. Use the reserved 10 ml cream for a light swirl across the bowls, or stir it into the pot. Finish with the optional pine nuts and serve warm.

   

Notes

Use the prepared flesh weight, not the weight of a whole squash. Times are approximate; squash size and rice-ball size affect cooking. Add the slurry gradually: some kabocha is dry enough to need very little. Sweet rice flour and glutinous rice flour are two names for the flour used here.