MMMMM----- Meal-Master - Recipe via MMFIND (uf) v0.95
  Categories: Soups, Korean
       Yield: 4 Servings
     1/2 c  Pine nuts
       1 c  Water
       4    Dried jujubes (korean dates)
            -soaked in water 2 hours
       2 ts Honey
     1/4 c  Rice flour; dissolved in 1/2
            -cup water; left 5 minutes
     1/4 ts Sugar
     1/8 ts Salt
   “The porridge, it is not quite a soup, is usually served on three
   different occasions. The first is for breakfast as a special treat,
   since pine nuts are expensive everywhere. The second is as a restorer
   of strength for persons who are ill or debilitated. The third
   occasion is as a snack anytime of day when special friends meet --
   not the tea or coffee hour but pine-nut soup time.”
   1. Grind the pine nuts in a processor with 1/2 cup water for about
   1/2 minute. Add the balance of the water and process the mixture
   until smooth. Pour through a metal strainer and rub the particles
   through, preferably with a wooden spoon. Discard the small amount of
   residue, which is mostly the “eyes” or buds of the pine nuts.
   2. When the jujubes are ready, cut out and discard the pits. Cut the
   jujubes into thin slices and mix with the honey. Set aside.
   3. Simmer the rice flour paste in a pan over low heat, stirring
   constantly with a wooden spoon until the mixture just starts to
   bubble. This is the soup thickener.
   4. Add the pine nut mixture, the sugar and salt to the rice flour and
   bring to a low boil for 2 minutes. The lightly thickened porridge,
   smooth and creamy, is now ready.
   Pour it into individual bowls and garnish with a teaspoon of the
   jujube and honey.
   Serve warm.
   Source: “The Korean Kitchen” by Copeland Marks