Cherry & Dennis Recipes
Pumpkin Millet Congee
南瓜小米粥
Recipe overview
Millet simmers into a soft congee before pumpkin is added and partly mashed for natural thickness. Adjust the final consistency to the household’s preference.
01
Ingredients
Main ingredients
- 150 g millet
- 300 g pumpkin
- 2 slice ginger
- 1200 ml water
Seasoning
- to taste salt
- 1 tsp sesame oil
02
Tools
- bowl
- strainer
- knife
- cutting board
- vegetable peeler
- pot
- wooden spoon
- ladle
- measuring cup
- digital scale
03
Steps
Step 1
Sort millet
Spread millet on a shallow plate and remove grit or discoloured grains.
Step 2
Rinse millet
Rinse millet in a fine strainer 2–3 times and drain.
Step 3
Prepare pumpkin
Seed and peel pumpkin, then cut into even 2 cm chunks.
Step 4
Boil ginger water
Add 1,200 ml water and ginger to the pot and bring to a boil.
Step 5
Add millet
Pour millet slowly into boiling water while stirring for 2 minutes to prevent clumps on the bottom.
Step 6
Simmer millet
Simmer over low heat with the lid ajar for 15 minutes, stirring every 5 minutes.
Step 7
Add pumpkin
Add pumpkin chunks, stir gently and keep the heat low.
Step 8
Cook pumpkin
Simmer for 15 minutes, scraping the bottom every 5 minutes, until pumpkin crushes easily.
Step 9
Mash some pumpkin
Mash about one-third of the pumpkin with a wooden spoon and simmer 2 minutes to thicken naturally.
Step 10
Adjust consistency
If too thick, stir in a little hot water at a time; do not add cold water directly.
Step 11
Season the congee
Add sesame oil, taste before adding salt and simmer for 1 minute.
Step 12
Rest and serve
Cover off the heat for 5 minutes, stir and serve; adjust temperature and thickness to the individual diner.
Common mistakes
- High heat or failing to stir the bottom can scorch and boil over.
Tips
Mash only some pumpkin for a thick congee with a little texture.
