Description
Pumpkin Sticky Rice Ball is a comforting and flavorful dessert that brings the sweetness of pumpkin and the chewiness of sticky rice together in one bite-sized treat. This traditional Asian dessert, often enjoyed during the autumn and harvest seasons, offers a perfect balance of soft, glutinous rice filled with smooth pumpkin filling, all coated in a dusting of roasted sesame or peanut powder. Whether served warm or at room temperature, these little rice balls are a delightful addition to any meal or a sweet snack to enjoy on their own. A true fusion of texture and flavor, Pumpkin Sticky Rice Balls are bound to impress and satisfy anyone with a sweet tooth.
Ingredients
To make these delicious Pumpkin Sticky Rice Balls, you’ll need the following ingredients:
- 1 cup sticky rice (glutinous rice)
- ½ cup pumpkin puree
- 3 tablespoons sugar (adjust to taste)
- 1 tablespoon coconut milk (optional, for extra creaminess)
- Pinch of salt
- 1 tablespoon tapioca flour (optional, for a firmer texture)
- Roasted sesame seeds or ground peanuts (for rolling)
- Water for boiling
Instructions
Prepare the Sticky Rice Dough:
- Soak the Sticky Rice: In a bowl, soak the sticky rice in water for at least 4 hours, or overnight for best results.
- Steam the Sticky Rice: Drain the soaked rice and place it in a bamboo or metal steamer. Steam the rice for about 30-40 minutes, or until fully cooked and soft.
- Mix the Sticky Rice with Tapioca Flour: Once the rice is cooked, transfer it to a mixing bowl. While the rice is still warm, gently mix in the tapioca flour (if using) and a pinch of salt. Stir until the rice becomes sticky and manageable for shaping.
Prepare the Pumpkin Filling:
- Cook the Pumpkin: In a small saucepan, combine the pumpkin puree, sugar, and coconut milk (if using). Cook over medium heat, stirring frequently, until the mixture thickens slightly and the sugar is dissolved. Remove from heat and let cool to room temperature.
- Adjust Consistency: If the pumpkin filling is too thick, add a bit more coconut milk or water to reach a smooth, spoonable consistency. Taste and adjust sweetness, adding more sugar if desired.
Shape the Rice Balls:
- Form the Sticky Rice Balls: Once the sticky rice has cooled enough to handle, take a small portion of rice dough and flatten it into a small disc in the palm of your hand. Place a teaspoon of pumpkin filling in the center.
- Seal the Rice Balls: Gently fold the edges of the rice dough around the filling and pinch the ends to seal it, forming a ball. Repeat with the remaining rice dough and filling.
Boil the Rice Balls:
- Boil the Rice Balls: Bring a large pot of water to a boil. Once the water is boiling, carefully drop the rice balls into the water. Stir gently to prevent sticking. Cook for about 10-15 minutes or until the rice balls float to the surface, indicating they’re fully cooked.
- Remove and Drain: Using a slotted spoon, remove the rice balls from the water and drain them.
Coat and Serve:
- Coat the Rice Balls: Roll the cooked rice balls in roasted sesame seeds or ground peanuts, coating them evenly for extra texture and flavor.
- Serve: Enjoy the rice balls warm, or allow them to cool to room temperature before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: breakfasts
Nutrition
- Calories: 80-100 kcal
- Fat: 1g
- Carbohydrates: 22g
- Protein: 2g