The Foodhall Cookbook: Pumpkin Congee
Chef Kelvin Cheung's recipe for Pumpkin Congee is a vegan Asian equivalent to the humble Indian khichdi, championing the comforting combination of pumpkin purée and sweet Jasmine rice!
Ingredients
- 1 kg fresh pumpkin, seeded, peeled, diced into medium-sized pieces
- 8 cups (2 ltr) water or vegetable stock
- 1 knob ginger, peeled, sliced
- ¾ cup (185 gm) Jasmine sweet rice from Traditions by Foodhall, rinsed well
- Salt, white pepper and light soy sauce for seasoning
- 1 cup (250 gm) pumpkin seeds, roasted
- ½ cup (125 ml) chilli oil (for garnishing only)
- ½ cup (125 gm) scallions, chopped
- ¼ cup (60 gm) fresh green coriander, chopped
Instructions
- Bring the water or vegetable stock to boil in a pot. Add the pumpkin and ginger; simmer until the pumpkin is tender. Remove half the pumpkin and mash or purée and reserve.
- In the same pot, add the rice and simmer until fully cooked (it takes about an hour or so). Now stir in the pumpkin purée.
- Season with salt, white pepper and light soy sauce; mix well.
- Serve garnished with roasted pumpkin seeds, chilli oil, scallions and green coriander.
