Pumpkin Sweet Rice Cakes

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~