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Mini Pumpkin Rice Cake

Mini Pumpkin Rice Cake recipe

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.

Cooking Method ,
Cuisine ,
Courses ,
Difficulty Intermediate
Time
Prep Time: 20 min Cook Time: 30 min Rest Time: 10 min Total Time: 1 hr
Servings 6
Calories 1080
Best Season Fall
Ingredients
  • 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

Amount Per Serving
Calories 180kcal
% Daily Value *
Total Fat 4g7%
Total Carbohydrate 35g12%
Sugars 18g
Protein 3g6%

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

Read it online: https://baking-recipes.com/recipe/mini-pumpkin-rice-cake/