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Pumpkin, Sweet Corn & Quinoa Congee
- 10g pumpkin, peeled and diced
- 2 tbsp sweet corn kernels
- 30g white rice
- 1 tsp quinoa trio
- 1 tsp anchovy powder
- For better heat insulation, preheat food jar by filling it with boiling water, close the lid tightly and shake gently. Then let sit for 10 minutes before draining out the water.
- Put the pumpkin dice and sweet corn kernels into the food jar and fill with boiling water until the ingredients are covered. Attach the lid and shake gently. Let sit for a minute and discard the water.
- Place the white rice and quinoa trio and fill boiling water until ingredients are covered. Stir thoroughly, attach the lid and shake slightly. Let sit for 30 minutes and drain.
- Add anchovy powder, then fill the food jar with boiling water until it’s 3/4 full. Stir well and attach the lid. Shake gently and let sit for 3 hours before serving.