1danhobakkabocha, or small pumpkin, about 2 pounds
1/2cupglutinous rice, soaked in water for at least an houror use glutinous powder
1 to 2tablespoonsbrown sugaradjust to your liking or omit
1/4cupred beans, pat (팥), soaked and boiled - optional or use canned sweetened red beans
Cut the squash into halves (or quarters). Remove the seeds. Place them in a large pot, the cut side up. Add water about one-third way up the squash, about 6 cups. Cover and boil over medium heat until the squash turns fork tender, about 25 - 30 minutes. Discard the water and let the squash cool. See notes for other cooking methods.
When the squash is cool enough to handle, scoop out the flesh (or peel the skin off).
You can purée the cooked squash at this point if you want, using a blender (make sure to use some of the 3 cups of water required below). I usually just mash it with a spoon or potato masher while cooking. I like a little bit of squash lumps in my porridge.
In a blender, grind the soaked glutinous rice with 1 cup of water as finely as possible.
Pour the ground sweet rice into the pot of the prepared squash. Add 3 cups of water. Cook over medium heat, stirring and mashing the chunks of squash, until the rice starts to turn translucent and the porridge becomes thick. Cover, and reduce the heat to low. Continue to simmer, stirring occasionally, for about 20 minutes. (Adjust the consistency of the porridge to your taste by adding more water.) Stir in the salt, sugar, and the optional cooked red beans. Cook for an additional 3 - 4 minutes.
You can microwave the kabocha halves in Microwave by placing cut side down on a plate and cook uncovered on high for 10-15 minutes until soft.Also, you can bake the kabocha halves in the oven, the cut side down, at 400ºF for about 45 - 50 minutes.