Mini Pumpkin Rice Cake

make clever decorative treats for the holidays

Posted by LightOrangeBean

About

These mini pumpkin rice cakes are made of sweet rice flour, pumpkin puree, and adzuki bean paste. They are decorative, fun to make, and absolutely a fun treat for kids.

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You Will Need (14 things)

  • (Optional)

  • ¼ cup dry adzuki Beans
  • ½ cup Water
  • ½ tsp pure Stevia extract powder (Now brand)
  • ½ tbsp vegan Butter
  • 1 tbsp Non Dairy Milk or water

  • Pumpkin Rice Cake Dough

  • 1 cup Sweet Rice Flour
  • 2 tbsp Tapioca Flour
  • ¼ tsp pure Stevia extract powder (Now brand)
  • ¾ cup Pumpkin Puree
  • 1 tsp Canola Oil

  • Pumpkin Stem

  • 8 Green Raisins or Dry Goji Berries

Steps (7 steps, 28 minutes)

  1. 1

    To make the Adzuki Bean Paste: Rinse and soak the adzuki beans for at least 18 hours. Place the soaked adzuki beans into a small heat-proof bowl and then add water. Place onto a pressure cooker steamer rack and cook under pressure for 8 minutes. Let the pressure drop on its own. Blend together the remaining ingredients in a blender. If the paste is too dry to add extra non-dairy milk (if you want to make them vegan) or water, 1 teaspoon at a time. You can also find adzuki bean paste in most Asian grocery stores.

  2. 2

    Whisk together all the dry ingredients and then add ½ cup pumpkin puree and oil. Use a spatula to combine. Gradually add more pumpkin puree (1 tablespoon at a time) and use your hand to combine all loose flour together until it forms a smooth ball.

  3. 3

    Let the dough rest for 5 minutes. Divide the dough into 8 balls and roll each ball smoothly between palms. Use your thumb to push a cone shaped cavity into the center of each ball that can hold the filling.

  4. 4

    Fill in approximately 1 to 1-1/2 teaspoons of adzuki bean paste and gently pinch the opening of the dough together to close and form a smooth ball again.

  5. 5

    Use the edge of a spoon to create the creases on the ball to make it look like a pumpkin. Place the green raisins or goji berries on top of each pumpkin as stems.

  6. 6

    Fill a steamer pot with 2 cups of water. Line a steamer basket or disk with eight pieces of parchment paper and place the uncooked pumpkin rice cakes on the parchment paper. Cover the steamer and place the steamer on a stove. Bring the water to a boil and then turn down to medium heat with gentle boiling. Steam for 8 minutes.

  7. 7

    Remove the cooked pumpkin rice cakes with parchment paper from the steamer. At this point, the rice cakes will be very soft and sticky. Let them stand and cool to room temperature completely before serving.