With a Small Piece of Pumpkin and Half a Bowl of Rice Noodles, Stir with Chopsticks and Enjoy a Fragrant Breakfast
During special times to reduce outings, my family always buys enough ingredients for a week at a time. Today, our food supplies are almost finished, leaving only a small piece of pumpkin. Since pumpkin is too sweet when stir-fried, I don't really like it, so I simply make a dessert with the pumpkin. My family wants to make sticky rice cakes, adding pumpkin inside will make the flavor more fragrant and sweet. When making these small pastries, it’s best not to use disposable paper cups to reduce the impact on the environment. My family uses silicone molds for making pastries, which are non-toxic and odorless, and can be cleaned and reused, which is green and environmentally friendly. They can be used for both steaming and baking.
Prepare Ingredients
Pumpkin 100g, 2 eggs, 2g yeast, 150g rice flour, 30g white sugar
1First, peel and cut the pumpkin into small pieces, put it in a dish, pour a little water into the pot, place a steaming rack on top, and put the pumpkin into the pot to steam until cooked. Pumpkin is easy to cook, about 7-8 minutes is enough. After steaming, take the pumpkin out and put it in a bowl, and while it’s still hot, add 30g white sugar, and use a spoon to mash the pumpkin, then add 2 eggs and mix well.
2After mixing the pumpkin and eggs, add 2g yeast, 150g rice flour (also known as glutinous rice flour), and stir until it forms a paste. Cover with plastic wrap to seal and let it ferment for 1 hour. If you don’t have rice flour, you can soak rice overnight, then beat 2 eggs, mix well, and pour into a food processor to make rice puree.
3After the pumpkin and rice paste are well fermented, use chopsticks to stir and release the air inside, then prepare some cake molds, brush a layer of edible oil on the inside to prevent sticking, and use a spoon to scoop the rice paste into the mold, and gently shake it flat with your hand.
4After finishing all the pastries, put the rice paste into the pot, don’t open the fire first, close the lid, let it ferment twice for 15 minutes, then open the fire and steam for 15 minutes.
5After steaming the sticky rice cakes, don’t take them out immediately after steaming is finished, first turn off the fire and let it stand for 5 minutes before opening the lid. This is the same as steaming buns and steamed cakes, preventing the sudden change in temperature from causing the cakes to collapse and affect their appearance.
6The texture of these sticky rice cakes is like that of a cake, soft and fluffy, with the addition of pumpkin, the color is appetizing, and the taste is also more fragrant and sweet. It’s a healthy and nutritious breakfast.
Tips Summary
1Pumpkin can be replaced with purple sweet potato or red sweet potato, according to your own taste.
2Eggs may have a fishy smell, if you don’t like it, you can replace it with milk.
I am Da Hua, a senior foodie, I usually like to share my creative food with everyone. Today I’m sharing ‘Pumpkin Sticky Rice Cake’ recipe. If you like it, please follow - like - collect - forward, let more people learn, thank you everyone! Pictures and articles are original works of Da Hua. Copyright infringement will be pursued.
