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Pumpkin Rice Cake Recipe

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Mini Pumpkin Rice Cake Recipe Pumpkin rice, Fall vegan recipes, Rice cakes
Mini Pumpkin Rice Cake Recipe Pumpkin rice, Fall vegan recipes, Rice cakes from www.pinterest.com

Description

Pumpkin rice cake is a delicious and easy-to-make dessert that is perfect for autumn. This rice cake is made with pumpkin puree, glutinous rice flour, and sugar, making it a gluten-free dessert. It has a soft, chewy texture and a subtle pumpkin flavor that is perfect for those who love pumpkin spice.

Prep Time

The prep time for this recipe is around 15 minutes. You will need to prepare the pumpkin puree and gather all the ingredients before you start making the rice cake.

Cook Time

The cook time for this recipe is around 25-30 minutes. The rice cake needs to be steamed, so make sure you have a steamer ready before you start cooking.

Ingredients

  • 1 cup glutinous rice flour
  • 1/2 cup pumpkin puree
  • 1/4 cup sugar
  • 1/4 cup water
  • 1/4 tsp salt
  • 1/4 tsp pumpkin pie spice

Equipment

  • Steaming basket or plate
  • Mixing bowl
  • Spatula

Method

  1. In a mixing bowl, combine the glutinous rice flour, pumpkin puree, sugar, water, salt, and pumpkin pie spice. Mix well until a smooth dough forms.
  2. Divide the dough into equal portions and shape them into balls.
  3. Place the balls onto a steaming basket or plate, making sure to leave some space between them.
  4. Steam the rice cakes for 25-30 minutes or until they are cooked through.
  5. Remove the rice cakes from the steamer and let them cool for a few minutes before serving.

Notes

  • Make sure to use glutinous rice flour for this recipe, as regular rice flour will not work.
  • If you don't have pumpkin pie spice, you can use a combination of cinnamon, nutmeg, and ginger.
  • You can serve the rice cakes warm or cold, depending on your preference.

Nutrition Info

This recipe makes around 6-8 rice cakes, depending on the size. The nutrition information for one rice cake is as follows:
  • Calories: 120
  • Carbohydrates: 27g
  • Protein: 1g
  • Fat: 0g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 60mg
  • Potassium: 60mg
  • Fiber: 1g
  • Sugar: 8g
  • Vitamin A: 2600IU
  • Vitamin C: 1mg
  • Calcium: 10mg
  • Iron: 0.5mg

Recipe Tips

  • When shaping the rice cake dough into balls, make sure to wet your hands with water to prevent sticking.
  • If you want to add more flavor to the rice cakes, you can add some chopped nuts or dried fruit to the dough.
  • Store any leftover rice cakes in an airtight container in the fridge for up to 3 days.

Enjoy this delicious and easy-to-make pumpkin rice cake recipe!


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