Mini Pumpkin Rice Cake

Pumpkin rice cake is a popular traditional dessert in many Asian countries, especially during the autumn season when pumpkins are abundant.

This is vegan and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Mini Pumpkin Rice Cake

Cooking Method: Baking, Steaming Cuisine: American, Asian Courses: Dessert, Snack Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 20 min Cook Time 30 min Rest Time 10 min Total Time 1 hr

Servings: 6 Calories: 1080

Best Season: Fall

Ingredients

Servings

• 1 cup Pumpkin Puree
• 1.5 cup Glutinous Rice Flour
• 0.5 cup Sugar
• 0.5 cup Coconut Milk
• 1 teaspoon Vanilla Extract
• 1 teaspoon Baking Powder
• 0.25 teaspoon Salt
• 0.5 cup Water
• 2 tablespoon Sesame Seeds

Instructions

1. In a mixing bowl, combine the pumpkin puree, glutinous rice flour, sugar, coconut milk, vanilla extract, baking powder, salt, and water.
2. Mix well until a smooth batter is formed.
3. Grease a steamer tray or baking dish.
4. Pour the batter into the greased tray or dish.
5. Sprinkle sesame seeds on top.
6. Steam the cake for 30 minutes or bake in a preheated oven at 350°F (175°C) for 30 minutes.
7. Remove from heat and let it rest for 10 minutes.
8. Cut into mini squares or desired shapes.
9. Serve and enjoy!

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 4g7%

Total Carbohydrate 35g12%

Sugars 18g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.