Pumpkin Rice Cake


Cutely pumpkin shape rice ball is prepared by steaming. These rice cakes can be filled with red bean paste.

Ingredients  ( Makes 14 @22 g  )

  • 150 g Pumpkin
  • 70 g Glutinous Rice Flour
  • 20 g Wheat Starch
  • 1 tsp Rice Flour
  • 1 tsp Demerara Raw Sugar
  • 3 tbsp Water
  • 14 Raisins

Fillings : Red Bean Paste ( Click Here )

Preparation 


1. Chop pumpkin into big chunks. Place in a heat proof bowl. Steam for 15-20mins. Scape pumpkin out of the skin with a spoon and mash with a fork. Discard skin. Cut 10 baking paper to square size 5 x 5 cm and set aside.

2. Combine glutinous rice flour, rice flour and wheat starch in a mixing bowl. Add half of the flour mixture to the warm pumpkin puree and knead into a dough. Add the other half flour mixture. Knead the dough until it is not sticky to hands. If the dough is too dry and easy to crack, add some more water.  Don’t make the dough too hard or too soft.


3. Roll the dough into long strip and cut to 14 equal portions, each weight about 22 g. Shape it too a oval ball. Press 6 curved line by using a the back of the knife. Insert a raisin at the top of each ball.  Place a square baking paper at the bottom of each ball. Arrange them on tray of a steamer, leave enough space between each ball.

4. Steam over boiling water for about 8 mins. The rice ball will be very sticky when it is hot. Be patient, serve after cool.

23 thoughts on “Pumpkin Rice Cake

  • Saturday July 21st, 2018 at 11:06 PM
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    我想請教一下。我起初因起出的南瓜肉約份量的8作。於是其餘的粉也按約8成的分量。但在落了一半。還叫是較乾的一團。但再落埋其餼的粉。再嘗試搓。就不斷未加任水都已經濕到不可收拾。三黏。就算樣樣粉再落番多少少。都仲係嚴重的三黏。。原因是什麼呢

    Reply
    • Saturday July 21st, 2018 at 11:21 PM
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      每一個南瓜的水份都有差異
      若是用蒸的水份會更多
      可以加入一半的南瓜泥
      感受一下麵糰的濕度
      再斟酌加入多少南瓜泥
      乾粉的比例不變
      調整液體的份量比較容易操作

      Reply
  • Tuesday May 5th, 2015 at 11:55 PM
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    我家沒竹籠,可以直接用碟子嗎?

    Reply
  • Monday April 13th, 2015 at 08:41 PM
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    需要剝皮吃嗎?

    Reply
  • Monday April 13th, 2015 at 04:51 PM
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    HI, 我是馬來西亞華人,肥丁知道我應該到哪裡找Wheat starch嗎?

    Reply
    • Monday April 13th, 2015 at 07:08 PM
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      肥丁沒去過馬來西亞,購物的詳情就不清楚了,或許試試去唐人雜貨店找找,Wheat Starch 澄麵(又稱澄粉)是中式點心常用的材料,不好意思唷 ~

      Reply
      • Monday April 13th, 2015 at 08:40 PM
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        還是謝謝你,感覺你好nice吖~ 剛剛開始是因為看了哆啦A夢裡的哆啦美喜歡吃蜜瓜包,SO上網CHECK了一下。沒想到真的有,還很仔細,於是就看了好多你的食譜,很棒噢!^_^

        Reply
          • Friday April 17th, 2015 at 11:03 PM
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            蒸好以後可以放冰箱冷藏多久?

          • Tuesday April 21st, 2015 at 01:18 AM
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            我來報喜一下,wheat starch買到了!南瓜包包也成功了!很美味!下次試看放餡~肥丁你要繼續加油!添加新食譜!支持你!

  • Saturday April 11th, 2015 at 09:08 PM
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    HI,Wheat starch不放可以嗎?我不知去哪裡找…
    南瓜泥趁熱拌入乾粉,乾粉是指?THANKS A LOT >O<

    Reply
    • Sunday April 12th, 2015 at 10:27 AM
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      去唐人雜貨店找,中式點心都有用到的
      乾粉就是指食譜裏所有乾性的材料

      Reply
      • Sunday April 12th, 2015 at 10:27 PM
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        thank you so much ^O^

        Reply
  • Thursday October 30th, 2014 at 08:54 AM
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    肥丁老師,
    很喜歡你的食譜及非常欣賞及贊同你的純天然方法煮食概念。
    這個南瓜蒸餅實在太可愛,請問放在雪櫃可存放多久呢?還有,如果想南瓜餅的皮比較軟糯,是否可將澄麵的份量減少,而增加糯米粉呡?會否不成型呢?謝謝!

    Reply
    • Friday October 31st, 2014 at 06:37 PM
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      雪櫃可放 2 ~ 3 天,吃的時候蒸熱
      不同牌子的糯米粉吸水度不一樣,建議先按配方的份量做一次
      想要軟糯一點可加點水,但不要改動粉的比例。水要逐少加,否則過多不能成型

      Reply
  • Monday April 21st, 2014 at 04:10 PM
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    試過竹籠發霉, 它是否需要不時拿出來晒晒太陽?

    Reply
  • Saturday October 27th, 2012 at 12:43 PM
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    真的好可愛噢!而且感覺健康又無負擔昨日看了您PDF檔的報導摟!看完了心中真是有感動,平凡的生活中用心創造不平凡

    Reply

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