Delicious Mini Pumpkin Rice Cake with Adzuki Bean for a Fun Snack Time
As I surveyed the pantry, my eyes landed on a jar of adzuki beans, patiently waiting to be transformed into something extraordinary. Inspired by the vibrant hues of fall, I envisioned combining these wholesome beans with the comforting warmth of pumpkin to craft a snack that would capture the essence of the season.
The Secret of Adzuki
With a dash of culinary curiosity and a sprinkle of imagination, I set out to bring my vision to life. The adzuki beans were soaked, cooked, and lovingly blended with stevia, vegan butter, and a splash of non-dairy milk until they formed a velvety-smooth paste, sweet and fragrant with a hint of nuttiness.
Next, it was time to work my magic with the pumpkin rice cake dough. Sweet rice flour, tapioca flour, and stevia mingled together in a bowl, eagerly awaiting the star ingredient: pumpkin puree. As I mixed and kneaded, the dough took on a golden-orange hue, its texture soft and yielding beneath my fingers.
With the dough ready, it was time to shape it into adorable mini pumpkins, each one filled with a dollop of luscious adzuki bean paste. As I lovingly crafted each cake, I couldn’t help but marvel at their whimsical charm, their green raisin stems adding the perfect finishing touch.
Into the steamer they went, gently cooking until they emerged soft and sticky, their aroma filling the kitchen with the promise of autumn delights. As I watched them steam, I couldn’t help but feel a sense of joy and anticipation, knowing that soon I would be savoring the fruits of my labor.
Let’s make some more!
Chef’s Notes – Mini Pumpkin Rice Cake with Adzuki Bean
- Emphasize the importance of serving the rice cakes fresh for the best taste and texture. They are most enjoyable when consumed soon after steaming.
- Experiment with additional flavorings like cinnamon or nutmeg to enhance the taste of the rice cakes. These spices can add warmth and depth to the flavor profile.
- Make the adzuki bean paste and rice cake dough ahead of time, storing them separately in the refrigerator until ready to assemble and steam. This can save time, especially if preparing for a gathering.
- Note the alternative ingredient options, such as using honey instead of stevia extract powder, regular butter instead of vegan butter, or regular milk instead of non-dairy milk, for those who may prefer or have different dietary preferences.
Pumpkin Adzuki Bean Rice Cakes
Indulge in the joy of making these decorative and fun-to-make mini pumpkin rice cakes filled with sweet adzuki bean paste. A delightful treat for kids and adults alike!
4
cakes20
minutes8
minutes180
kcal5
minutes33
minutesKeep the screen of your device on
Ingredients
- Adzuki Bean Paste Filling
1/4 cup dried adzuki beans
1/2 cup water
1/2 tsp pure stevia extract powder (Now brand)
1/2 tbsp vegan butter
1 tbsp non-dairy milk or water
- Pumpkin Rice Cake Dough
1 cup sweet rice flour
2 tbsp tapioca flour
1/4 tsp pure stevia extract powder (Now brand)
3/4 cup pumpkin puree
1 tsp canola oil
- Pumpkin Stem
8 green raisins or dry goji berries
Alternative Ingredients:
Honey can be used as a substitute for stevia extract powder.
Regular butter can replace vegan butter.
Regular milk can be used instead of non-dairy milk.
Directions
- Making the Adzuki Bean Paste: Rinse and soak the adzuki beans for at least 18 hours. Pressure cook the soaked adzuki beans for 8 minutes until soft. Blend the cooked beans with stevia, vegan butter, and non-dairy milk to form a smooth paste.
- Preparing the Pumpkin Rice Cake Dough: Combine sweet rice flour, tapioca flour, and stevia in a bowl. Mix in pumpkin puree and canola oil to form a smooth dough. Divide the dough into balls and create cavities for the filling.
- Assembling and Steaming: Fill each dough ball with adzuki bean paste and shape them like pumpkins. Place raisins or goji berries on top as stems. Steam the rice cakes for 8 minutes until cooked.
- Serving: Allow the cakes to cool before serving.
Equipment
- Chinese steamer
Nutrition Facts
- Calories: 180kcal
- Carbohydrates: 40g
- Protein: 3g
- Fat: 1g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 10mg
- Potassium: 120mg
- Fiber: 2g
- Sugar: 3g
- Vitamin A: 50IU
- Vitamin C: 2mg
- Calcium: 2mg
- Iron: 4mg
FAQs – Mini Pumpkin Rice Cake with Adzuki Bean
How do I soak and cook adzuki beans properly?
Rinse the adzuki beans under cold water and soak them in plenty of water for at least 18 hours or overnight. Then, pressure cook the soaked beans for 8 minutes until they are soft.
Can I use canned adzuki beans instead of dried?
Yes, you can use canned adzuki beans to save time. Just make sure to drain and rinse them before using, and adjust the seasoning accordingly since canned beans may already contain salt.
What can I use if I don’t have a Chinese steamer?
If you don’t have a Chinese steamer, you can use a regular steamer or improvise by placing a heat-safe bowl or colander over a pot of boiling water, making sure the water doesn’t touch the bottom of the bowl.
Can I substitute pumpkin puree with fresh pumpkin?
Yes, you can substitute canned pumpkin puree with freshly cooked and mashed pumpkin. Make sure to remove any excess water from the fresh pumpkin to maintain the dough’s consistency.
How do I store leftovers?
Store any leftover pumpkin rice cakes in an airtight container in the refrigerator for up to 2-3 days. Reheat them in a steamer or microwave before serving to enjoy them warm.
