Pumpkin Dessert (Steam) | Mini Pumpkin Rice Cake
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1 Minute 1 Dish
/ 1minute1dish
Pumpkin dough:
3.2 oz /90 g pumpkin puree
3.5 oz /100 g glutinous rice flour (sweet rice flour) plus more as needed
1 tbsp sugar
Filling:
5 oz/150 g red bean paste
Use dried cranberry to make the pumpkin stem.
Tip:
When prepping the dough, it is important that adding glutinous rice flour into hot pumpkin puree. This is because the hot pumpkin puree stretches the glutinous dough to expand during the cooking process and offer that chewy texture. Otherwise, the dough will be quite stiff and it may even burst during the cooking process.
These pumpkin dessert or rice cakes are best when serve fresh. The leftovers will tend to be stiff if they are stored in refrigerator. Reheating in microwave will make them softer again.
#pumpkin #dessert