Maangchi's Korean food and cooking forum » Tag: kabocha - Recent Posts

MinhT on "kabocha tteok recipe"

MinhT — Mon, 30 Aug 2010 02:36:24 +0000

I made this with a Korean recipe online since no one knows how. I thought I would share my results. I bought frozen rice flour like what Maangchi used in her video for three colored rice cake. I used the little green squash that looks like the acron squash..but flatter. This was my first time making it, so I basically winged it. I used some sugar, I didn't measure, probably about 1/4th cup. It didn't turn out as sweet as I liked (Not sweet at all) so you can add more sugar. I washed and scraped out the seeds of the squash, then steamed it until soft. Spooned out the insides and set it into a bowl.. I think you'll only need about half of a good sized one. I used too much and my flour became too hard to sift through. I thought at this point I didnd't need extra water, but the recipe I used called for two table spoons. I recommend adding the water after the squash and rubbing them with your hands. Then once more in the sifter, straight into the spring form pan. I steamed for about 20 minutes, more than the recipe called for (10 minutes). Since this was my first attempt it came out decent. Like I said, I used too much squash and lessed the water..I think that's why mine came out a bit dry on the bottom. I'll try this again and post a more accurate recipe if anyone wants. What you need- Frozen Rice Flour Sugar Water Salt Squash/pumpkin A steamer, and a pan of some sort.

MinhT on "kabocha tteok recipe"

MinhT — Sun, 15 Aug 2010 18:04:50 +0000

Hello, I have had this two times. I like it a lot! Does anyone have a recipe? The one I had I bought when I was in San Diego at Zion Market. It looked similar to this one I found on the net <a href="http://http.cdnlayer.com/smoola/00/00/5a/a3535359d0f0d344_m.jpg" rel="nofollow">http://http.cdnlayer.com/smoola/00/00/5a/a3535359d0f0d344_m.jpg</a>

survivinseoul on "Cold Kabocha Salad"

survivinseoul — Thu, 24 Dec 2009 05:18:52 +0000

I have had a wonderful chilled pumpkin salad in a couple of restaurants and am anxious to make it at home. It appears to be nothing more than chunks of unpeeled squash that are half smashed and stirred together. Some of it is a puree or a paste and some left in chunks and it resembles the consistency of potato salad. Is there a real recipe or is it simply mashed up squash that is then chilled because my mashed up squash doesn't taste the same! Anyway, thanks for any advice, readers!