Pumpkin glutinous rice balls （金瓜糯米糍）

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Peanut glutinous rice balls covered with white powder are a dessert that brings back childhood memories for many people. Their soft, glutinous skin and sweet, nutty-flavored fillings are often so abundant that they leak out with a single bite.

Have you ever tried pumpkin peanut glutinous rice balls （金瓜糯米糍）? It is a dessert made from steamed pumpkin puree and glutinous rice flour to make the outer skin and filling it with other ingredients such as red bean paste, coconut flakes, etc. which is then steamed before being eaten.  It has orange-yellow skin and a soft, glutinous texture. The method of making it is almost the same as the classic one. The water content of pumpkin puree will affect the hardness of the dough, so the amount of glutinous rice flour needs to be adjusted appropriately.

You can prepare the filling according to your personal preference. Anyway, I am using the mixture of crusted toasted peanuts, toasted sesame, desiccated coconut and sugar for my pumpkin glutinous rice balls. As you can see, the filling is actually quite simple to make. Just toast and blend the ingredients and combine them together.

You can change the sweetness and the filling to your own preference. If you prefer more peanuts and less desiccated coconut or toasted sesame. Just increase the amount of peanuts and reduce the amount for desiccated coconut or toasted sesame. Just make the necessary adjustments to suit your tastes.

The texture of the skin really matters. I always buy peanut glutinous rice balls outside but always felt that they would stick to the teeth when chewing.  I have tried quite a few recipes and made some adjustments to improve the recipe and slowly discovered the taste and texture that I love.

It is recommended to refrigerate uneaten pumpkin glutinous rice cakes. They even stay refrigerated for two days without getting hard!

 

INGREDIENTS

Glutinous rice ball dough

150g steamed pumpkin

35g sugar

300ml water

150g glutinous rice flour

30g corn starch

20g cooking oil

1/3 cup glutinous rice flour (for coating)

 

Filling

100g peanuts

50g white sesame

50g desiccated coconut

80g sugar

 


METHODS

1. Combine the steamed pumpkin, sugar and water in a blender or food processor, blend together into a smooth pumpkin juice.

2. In a bowl, combine the glutinous flour, corn starch, cooking oil and the pumpkin juice. Mix and stir until smooth.

3. Grease a heatproof bowl with some cooking oil, pour the batter into it, steam it at high heat for 20 minutes.

4. Toasted the peanuts and white sesame until slightly brown. Grind the peanuts into a coarse form.

5. Combine the grinded peanuts in a bowl together with toasted sesame, desiccated coconut and sugar. Mix them well.

6. Put ⅓ cup glutinous rice flour in a skillet and cook on medium heat, stirring with a wooden spoon, until it starts to turn golden brown and smells fragrant. Remove and let cool for coating later.

7. Knead the dough until it is smooth and stretchy. Divide the dough into 10 potions.

8. Coat some cook glutinous flour and flatten the dough with your palm. Make a small well in the center of the dough and fill it the peanut filling. Pinch dough to seal, roll into small ball again. Let it gently coat with the cooked glutinous flour. And it’s ready to serve.

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