Cooking Instructions
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Step 1
Soak
Black Beans (60 g)
in water for 1 hour. Combine
Short Grain White Rice (275 g)
,
Glutinous Rice (95 g)
,
Black Rice (25 g)
, and rinse them until the water gets clear, then soak in the water for 1 hour as well. Drain the water and combine rices and beans in the rice cooker.
Step 2
Add
Walnuts (40 g)
,
Almonds (50 g)
,
Dried Red Dates (6)
,
Salt (2 g)
, and
Canola Oil (2 mL)
. Pour
Water (12 mL)
to the pot and let the rice cooker do the cooking.
Step 3
Meanwhile cut out the opening on the top of the
Pumpkin (1)
. Keep the top.
Step 4
Remove the seeds and fiber inside. When the rice is done add the
Pine Nuts (20 g)
and toss well with a spoon.
Step 5
Scoop the rice into the pumpkin. Return the pumpkin top to cover the opening.
Step 6
Place the pumpkin in the steamer and cover with lid or foil. Steam over medium heat for about 40 minutes depends on the size of your pumpkin.
Step 7
When a knife goes into the pumpkin effortlessly it is done. Carefully take out the pumpkin and place on the serving platter.
Step 8
In a small bowl, add the
Apple (1/2)
,
Soy Sauce (45 mL)
,
Water (15 mL)
,
Korean Chili Flakes (8 g)
,
Sesame Oil (5 mL)
,
Sesame Seeds (3 g)
, and
Scallions (1 bunch)
Mix well.
Step 9
Slice pumpkin into wedges and gather up the rice on top of pumpkin wedges. Drizzle the dressing over.
