DAN HOBAK YOUNGYANG BAP (PUMPKIN RICE)

Christy Lee's avatar
Christy Lee

Ingredients

  • 1
    cup Sweet rice
    Wash and rinse
  • 6
    pieces Chestnut
    chopped coarsely
  • 8
    pieces Gingko nuts
    whole
  • 6
    pieces Jujubes
    Chopped coarsely
  • 1
    Whole Kabocha
    Steamed

Instructions

1
Place 1 Whole Kabocha on top of a trivet inside the inner pot. Pour in 1 cup of water. Close lid and set timer to 1 minute. Close the steam valve. Do a quick release and carefully take out the kabocha when it is cool enough to handle.
2
1 cup Sweet rice (Wash and rinse )
3
Cook rice in medium heat for about 10 minutes or until it comes to a boil. Reduce heat to low and cook for additional 10 minutes. 6 pieces Chestnut (chopped coarsely ) 8 pieces Gingko nuts (whole) 6 pieces Jujubes (Chopped coarsely) In a separate bowl, c
4
Carefully cut a square around the top stem of the pumpkin. Pull the center piece out and use a spoon to take out all the seeds.
5
Add the rice mixture inside the pumpkin. Use a spoon to press down the rice inside the pumpkin. Stovetop: In a large pan, add one cup of water and place a heat safe plate inside. Then add the pumpkin. Close lid. Steam on medium high heat for 10 minut
6
Carefully take pumpkin out of the steamer once it is cool enough to handle. Place it on a large plate that will be used to serve this dish. Using a sharp knife, cut 2 inch pieces. Enjoy the rice with the piece of pumpkin!
Christy Lee's avatar
Place 1 Whole Kabocha on top of a trivet inside the inner pot. Pour in 1 cup of water. Close lid and set timer to 1 minute. Close the steam valve. Do a quick release and carefully take out the kabocha when it is cool enough to handle.