Recipe of Perfect Rice flour porridge with sweet potato ball

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The ingredients needed to make Rice flour porridge with sweet potato ball:

1. Prepare Rice flour
2. Prepare Tapioca flour
3. Make ready Sweet potato
4. Make ready Coconut milk
5. Get Brown sugar (better use coconut sugar)
6. Take Water
7. Make ready Salt

This rice flour porridge is a staple in traditional kimchi seasoning pastes. Adding a viscous texture to the mixture, rice flour porridge acts as a binder. If making ahead, transfer the mixture to a container and refrigerate until needed. Koreans love sweet potatoes and they love their rice, and jook (juk) is comfort food.

Steps to make Rice flour porridge with sweet potato ball:

1. Boil sweet potato until it's tender enough
2. Purée the boiled sweet potato using fork. Mix it with tapioca flour and then stir it. Make sure it's mixed so you can shape it into small balls
3. Boil water, when it's boiling put in the sweet potato balls. Wait until it floats
4. Put the brown sugar/ coconut sugar into the pan. Wait until it's boiling
5. Mix a spoon of tapioca flour with a little water. Then put it into the pan. Mix it until it thicken
6. To make the porridge. Boil water. At the same time mix the rice flour with water and coconut milk
7. When the water is boiling, put in the mixed rice flour into the pan but by bit. Don't forget to mix it while you put it in
8. Stir it until thick enough and don't forget to put a punch of salt to make it more yummy
9. Combine the porridge with sweet potato balls. Yummy! Enjoy!

If making ahead, transfer the mixture to a container and refrigerate until needed. Koreans love sweet potatoes and they love their rice, and jook (juk) is comfort food. This is a whole bunch of goodness rolled up in one recipe. Jook, Juk, porridge, or congee (in Chinese), is for when you're cold, sick, tired, or for those times when you just want to use up some of that leftover rice for. Now, back to our Sweet Potato Balls recipe.

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