Pumpkin & Coconut Rice Cake
Chinese New Year is all about getting together with family, making food and having a feast together. These pumpkin sticky rice cakes are traditionally made with sweet potato though we find pumpkin gives it a nicer texture. They are shaped in the form of a turtle which symbolises longevity and endurance however can be shaped into round balls if you don’t have a mould.
Makes approx 20
300 g glutinous rice flour, and more for dusting
2 Tbsp coconut sugar
Pinch of salt
200 g pumpkin (equates to 175g after cooked)
100 ml hot boiling water
10g olive oil, and more for brushing
180g desiccated coconut
50g coconut sugar
2 heaped Tablespoon honey
Cut out parchment paper to the size of your cake mould (or the size you want to make your rice cakes)
Steam the pumpkin and mash or puree until smooth.
Mix the glutinous rice flour with salt, and sugar. Make a well in a centre and pour in the pumpkin puree and oil. Poor in hot water gradually, mix with a spatula and when cool enough start kneading with your hands. The dough will start out crumbly and become a pliable dough once you knead it (the flour will gradually soak up the water). Cover and rest the dough for 10 minutes.
*Note: If after resting dough consistency is not pliable, use your judgement to add a little more glutinous rice flour if too wet, or more water if too dry.
In a separate bowl, mix coconut, coconut sugar, water, and honey together. Set aside until ready to use.
Portion out the dough to approx 15 grams round balls. Roll out each ball into a flattened circle and place a heaped teaspoon full of coconut filling mixture in the centre. Pinch the dough edges to encase filling. Roll into a ball and gently press into a mould (or roll into round balls). *Note it helps to dust each mould with rice flour to prevent sticking.
Place each rice cake on a small piece of parchment paper.
Using a steamer, boil water and place your rice cakes in the steamer, ensuring there is about 2cms between each so that they do not stick together. Steam rice cakes for 10-12minutes.
Carefully remove rice cakes from the steamer, brush a very thin layer of olive oil onto your cakes (this prevents them from drying out and sticking together). Let them cool down completely. Enjoy!