Photo: Korea Ministry of Food and Drug Safety

Rice and Soybean Porridge Yogurt

Name: Rice and Soybean Porridge Yogurt
Cuisine: South Korea
Ingredients: 65 g Milk (65 g); 60 g Asian pear (60 g); 35 g Sweet potato (35 g); 3 g Yogurt (3 g); 5 g Rice flour (5 g); 5 g Soybeans (meju-kong) (5 g)

쌀콩죽 요거트

Dessert

DessertsCourse

167kcal · per serving

Not spicySpice

🌱 VegetarianGluten-free

Jump to recipe ↓

Recipe

Rice and Soybean Porridge Yogurt

Not spicyVegetarianGluten-freeContains: dairy, soy

Ingredients Tap an ingredient to check it off

Servings1

Milk우유(65 g)
65 g
Asian pear배(60 g)
60 g
Sweet potato고구마(35 g)
35 g
Yogurt요거트(3 g)
3 g
Rice flour쌀가루(5 g)
5 g
Soybeans (meju-kong)메주콩(5 g)
5 g

Nutrition per serving

167kcal

22.9gCarbs

9.3gProtein

4.2gFat

8.7mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Add yogurt to the milk and ferment it.
Soak the soybeans for about 3 hours, then boil them in 3 times their volume of water and blend in a blender.
Mix the rice flour with step 2 and cook in a pot to make rice and soybean porridge.
Peel the pear, cook it thoroughly in a rice cooker, and blend in a blender.
Boil the sweet potato and remove the skin.
Put the rice and soybean porridge, pear juice, and sweet potato into the prepared yogurt (step 1) and blend finely in a blender.

💡 TipThe sweetness of the pear and sweet potato replaces sugar, and the rice and soybean porridge adds a nutty flavor.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.