Fall has arrived, and with it comes the irresistible aroma of pumpkin spice and the cozy comfort of sweet treats. This recipe for Pumpkin Sweet Rice Balls delivers a delightful fusion of autumnal flavors and irresistible textures. Imagine sinking your teeth into soft, chewy rice balls infused with the warm, comforting essence of pumpkin puree, delicately sweetened and perfectly spiced. These delectable morsels are surprisingly easy to make, offering a rewarding culinary experience for both seasoned bakers and enthusiastic beginners. They're the perfect addition to your Thanksgiving spread, a delightful Halloween treat, or simply a cozy indulgence on a crisp autumn evening.
These Pumpkin Sweet Rice Balls are more than just a dessert; they're a celebration of the season's bounty. From the vibrant orange hue to the exquisite blend of sweet and subtly spiced pumpkin, each bite is a miniature autumnal masterpiece. Ready to transform simple ingredients into these magical balls of deliciousness? Let's dive into the step-by-step process!
Tools Needed
- steamer
- blender
- pot
- pan
- whisk or fork
- bowl
Ingredients
Step-by-Step Instructions
Step 1. Prepare Pumpkin Dough & Green Bean Filling
- Steam pumpkin (cut into small pieces) for 15-20 minutes until soft.
- Steam green beans (soaked for 4-6 hours) for 30 minutes until soft.
- Mash the steamed pumpkin while hot. Mix with sticky rice flour until a dough forms. Knead for 10-15 minutes until smooth and pliable. Let rest for 30 minutes to 1 hour, covered.
- Grind the cooked green beans roughly in a blender.
- In a pan, combine coconut milk, rice flour, sugar, and salt. Stir until dissolved. Add the ground green beans and cook over low heat, stirring frequently, until thickened and sticky (5-7 minutes). Stir in chopped green onions.
Step 2. Assemble & Boil the Rice Balls
- Roll the filling into small balls.
- Take a piece of dough (1.5x the size of a filling ball), flatten slightly, make a well in the center, add a filling ball, and seal tightly to prevent air bubbles.
- Boil the sweet rice balls in a pot of boiling water for 7-10 minutes, or until they float to the surface. Stir gently to prevent sticking.
- Immediately transfer the cooked balls to a bowl of cold water to cool.
Step 3. Make the Ginger Syrup
- Combine water, sugar, and salt in a pot. Cook over medium heat until the sugar dissolves, then reduce heat and simmer for 5-7 minutes until slightly thickened. Add shredded ginger.
Step 4. Simmer Rice Balls in Syrup
- Add the cooled sweet rice balls to the sugar syrup. Cook over low heat for 5-7 minutes to allow them to absorb the syrup.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Using a darker variety of pumpkin will result in a more vibrant golden-yellow color.
- These sweet rice balls can be stored and remain soft for the next day.
- Add coconut milk, sesame seeds, or crushed peanuts for extra flavor and richness.
Nutrition
- N/A
FAQs
1. Can I use canned pumpkin puree instead of fresh pumpkin?
Yes! Canned pumpkin puree is a convenient substitute and works perfectly in this recipe. Just make sure to drain any excess liquid before adding it to the mixture.
2. How do I store leftover pumpkin sweet rice balls?
Store leftover rice balls in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer storage; just thaw them overnight in the refrigerator before serving.
These Pumpkin Sweet Rice Balls are a delightful autumnal treat, perfect for sharing with friends and family or enjoying as a cozy solo indulgence. Their soft, chewy texture and warm pumpkin spice flavor will leave you wanting more. So gather your ingredients, follow the recipe, and experience the joy of creating these delicious fall-inspired delights!