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Preparation
5 minutes
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Cooking
20 minutes
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Difficulty
Easy
Sticky rice cake with pumpkin is fragrant, chewy, glossy orange, and the method is very simple. You all get into the kitchen to make this delicious cake with TasteVN!
Ingredients for Sticky Rice Cake with Pumpkin For 2 people
Pumpkin 150 gr Glutinous rice flour 200 gr Salt 3 gr Cooking oil 1 tablespoon Honey 100 ml Roasted pumpkin seeds 10 gr (for decorating the cake) Jujube to create flower shapes 10 gr (for decorating the cake)
How to choose fresh and delicious pumpkin
- Good, ripe pumpkins will have a hard outer shell, not deformed or bruised. When holding the pumpkin, if it feels solid and heavy, it is a dense pumpkin with fewer seeds.
- Choose pumpkins with fresh stems, about 2cm long, as they will last longer.
- Do not buy if the pumpkin has a soft shell, and if cut open, the flesh is mushy, showing signs of rot.
See details:
How to Make Pumpkin Sticky Rice Cake
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Mix the cake flour
150g of pumpkin, cut into small pieces, put in a steamer for about 15 minutes from the time the water boils to soften the pumpkin. Next, take the pumpkin out into a bowl and use a spoon to mash it until smooth.
Add 200g of glutinous rice flour and 3g of salt to the mashed pumpkin, mix well.
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Knead the cake dough
After the ingredients are well combined, use your hands to knead until the dough forms a smooth and non-sticky mass.
Take a small amount of dough in your hand, roll it into a ball, then flatten it down. If the dough does not crack, it is good.
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Shape the cake
Roll the dough into a long cylinder, then divide it into 12 equal parts. Each piece of dough should be rolled into a ball and then flattened.
Frying the cake
Place a non-stick pan on the stove, heat it up, and add 1 tablespoon of cooking oil. Next, add the cake to fry on low heat, flipping it continuously to prevent burning.
When the cake is nearly cooked, turn off the heat, attach a few pumpkin seeds and dried jujube to create a flower shape for decoration; if you don’t like it, you can skip this step.
Once decorated, cover the pan, turn on low heat for another 30 seconds, then turn off the heat. You will see the cake puff up slightly and turn a uniform deep yellow, indicating that it is cooked well.
Take the cake out onto a plate, use a brush to spread honey (or maple syrup) evenly over the cake, and it is ready to enjoy.
Final product
The pumpkin sticky rice cake is chewy, fragrant with glutinous rice flour, combining the sweet taste of honey, very delicious and visually appealing.
How to preserve pumpkin glutinous rice cake
If you don’t finish the pumpkin glutinous rice cake, place it in a tightly sealed box and store it in the refrigerator for up to 3 days.
It is best to eat the cake within the same day at room temperature, as the glutinous rice flour hardens in the refrigerator and the cake doesn’t taste good anymore.
Pumpkin glutinous rice cake is delicious with a quite simple recipe, wish you success!
*Refer to images and recipes from the YouTube channel delicious day
