Mini Pumpkin Rice Cakes [Vegan, Gluten-Free] – One Green Planet

To Make the Adzuki Bean Paste:

1. Rinse and soak the adzuki beans for a minimum of 18 hours. Place the soaked adzuki beans right into a small heat-proof bowl after which add water. Place onto a strain cooker steamer rack and cook dinner below strain for 8 minutes. Let the strain drop by itself. Mix collectively the remaining components in a blender. If the paste is simply too dry so as to add further non-dairy milk or water, 1 teaspoon at a time. You can too discover adzuki bean paste in most Asian grocery shops.

To Make the Pumpkin Rice Cake Dough:

1. Whisk collectively all of the dry components after which add 1/2 cup pumpkin puree and oil. Use a spatula to mix. Progressively add extra pumpkin puree (1 tablespoon at a time) and use your hand to mix all unfastened flour collectively till it kinds a clean ball.
2. Let the dough relaxation for 5 minutes. Divide the dough into 8 balls and roll every ball easily between palms. Use your thumb to push a cone formed cavity into the middle of every ball that may maintain the filling.
3. Fill in roughly 1-1-1/2 teaspoons of adzuki bean paste and gently pinch the opening of the dough collectively to shut and kind a clean ball once more. Use the sting of a spoon to create the creases on the ball to make it seem like a pumpkin. Place the inexperienced raisins or goji berries on high of every pumpkin as stems.
4. Fill a steamer pot with 2 cups of water. Line a steamer basket or disk with eight items of parchment paper and place the raw pumpkin rice desserts on the parchment paper. Cowl the steamer and place the steamer on a range. Deliver the water to a boil after which flip right down to medium warmth with mild boiling. Steam for 9 minutes.
5. Take away the cooked pumpkin rice desserts with parchment paper from the steamer. At this level, the rice desserts shall be very comfortable and sticky. Allow them to stand and funky to room temperature utterly earlier than serving.