Are you looking for some clever decorative treats to impress your friends and get your family in the Halloween spirit? Would you believe it if I told you these funtastic mini pumpkin rice cakes are both nutritious and kid pleasing in taste? You’ll also be surprised to hear these little guys are quick and easy to make.
These mini pumpkin rice cakes make great decorative treats for thanksgiving as well something everyone will want to try. They are made of sweet rice flour, pumpkin puree, and stuffed with adzuki bean paste. There’s no need to limit how many of these healthy treats you or your kids eat. See health benefits links for pumpkin and adzuki beans .
By the way, the bright orange color of these little pumpkin rice cakes are naturally from pumpkin puree (leftover from my apple pumpkin pancakes). There’s no artificial food coloring. Because they are made of sweet rice flour, the texture of the rice cake is sticky and chewy. You can stuff these extremely versatile treats with any kind of stuffing you like or, if you want it to keep it simple, you can skip the stuffing. To make them authentic and traditional for the pumpkin season, I’ll stick with the adzuki bean paste. It pairs well with the pumpkin flavor and also adds protein and other health benefits.
This is going to be the first Halloween our two-year-old son, Leo, gets to wear a costume. At this age, he starts to appreciate many fun things we do together. He’s a big fan of Mickey Mouse and Thomas the Tank Engine, so we carved this Mickey Mouse jack-o-lantern for him. With this big candle flickering Mickey Mouse along with those cute little pumpkin rice cakes, you can imagine how happy this kid is.
If we’re invited to your Halloween party, I’ll definitely bring along these mini pumpkin rice cakes. Don’t be surprise if we show up at your front door with our Thomas and Friends costumes. Trick or treat.
- ¼ cup dry adzuki bean
- ½ cup water
- ½ teaspoon pure stevia extract powder (“Now” brand)
- ½ tablespoon vegan butter
- 1 tablespoon non-dairy milk or water
- 1 cup sweet rice flour
- 2 tablespoons tapioca flour
- ¼ teaspoon pure stevia extract powder (“Now” brand)
- ¾ cup pumpkin puree
- 1 teaspoon canola oil
- 8 green raisins or dry goji berries
- 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.
- 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.
- 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.
- 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. 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.
- 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.
- 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.
Use a Chinese steamer to make this recipe. See Chinese steamer in the post here: http://lightorangebean.com/chinese-steamed-egg-custard/