I have some leftover steamed pumpkin in the refrigerator. I decide to make some Asian sweet rice cakes with it. Pumpkin and sweet rice are also a perfect combination. Sweet rice flour has a very mild nutty flavor, and pumpkin adds a delicate refreshing and rich flavor to the cakes.
1/4 steamed mini pumpkin
1 cup sweet rice flour (adjust the amount according the pumpkin flesh)
3 to 4 tablespoons sugar
1 teaspoon oil
2/3 cup sesame seeds
oil for pan frying sweet rice cakes
Remove skin from pumpkin, cut into small pieces and place them in a mini food processor.
Process until you have pumpkin puree. A fork will do the work just fine if you don’t want to use a food processor here.
In a bowl, combine sweet rice flour, sugar, oil and pumpkin puree.
Whisk with a pair of chopsticks until most dry flour is gone. Transfer to a well-dusted wooden board and knead into dough.
Divide the dough evenly into 12 pieces. Roll each piece into a small round smooth ball.
Quickly dip the balls into water and roll over in the pan filled with white sesame seeds.
Gently press them down.
Heat a cast iron skillet over medium low heat. Add oil, and then add sweet rice cakes. Cover and each side cooks for 4 to 5 minutes.
They go well with coffee or tea. Enjoy! O(∩_∩)O~