Easy and cute pumpkin cinnamon rice cake or mochi made using fresh pumpkin and glutinous rice. This pumpkin inspiration dessert is perfect to make during Halloween season, a creative decorative treats with little effort required!
EASY 4 INGREDIENTS PUMPKIN CINNAMON RICE CAKE FOR HALLOWEEN
Counting down Halloween in 3 days. How exciting!!! Are you still looking for some Halloween treats recipe to impress your friends and family? This cute celebration dessert made with 4 simple ingredients is your last minute dessert option. It is attractive, taste delicious and high in nutrition, most importantly they have the wow-factor and perfectly suit Halloween theme.
WHAT IS RICE CAKE
Rice cake also called mochi in Japanese is a type of dessert often made with sweet rice flour or glutinous rice flour with water, sugar and corn starch. Mochi is sweet, chewy in texture and cute round in shape. This type of dessert normally comes with paste filling and the most popular flavour is red bean/Adzuki bean.
To find out more about red bean filling bakery recipes, check out CHINESE FLOWER CAKE WITH RED BEAN FILLING and RED BREAN BRAIDED BREAD.
To make these cute pumpkin-shaped dessert, you can either steam or bake them. The traditional way of making rice cake is through steaming method so you get the soft and chewy texture from the cake.
However, in this pumpkin rice cake recipe, I chosen to bake them in order to create a double layered of colours and textures. The top crust part is grey orange colour with dry crease lines while the lower and inner part of the cake are brighter in orange colour to match the pumpkin appearance. In term of the cake texture, it is soft and chewy on the inside similar with chewing gummies candy for a closer definition with an addition of a crisp crust from the top. They taste wonderful and I’m absolutely loving it!
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WHAT ARE THE 4 INGREDIENTS TO MAKE THESE EASY PUMPKIN CINNAMON RICE CAKE FOR HALLOWEEN
Pumpkin, cinnamon powder, glutinous rice flour and dark brown sugar. That’s about it! You only need these 4 simple ingredients to create the most delicious spooky and cute pumpkin treats.
I added some matcha powder to make the peduncle in green but this is totally optional.
HOW TO MAKE EASY 4 INGREDIENTS PUMPKIN CINNOMON RICE CAKE FOR HALLOWEEN
Start by slicing your pumpkin into thin slices and steam it for 15 minutes until it is soft. Use a masher to mash the pumpkin until smooth and puree like. Set aside to cool down to room temperature.
Preheat oven to 170°C, grease your muffin tins.
In a large mixing bowl add cinnamon powder, glutinous rice flour and dark brown sugar, whisk to combine.
Add pumpkin puree and use a spatula to stir until dough comes together. Then hand knead the dough for 3-5 minutes until it form into a smooth dough ball and no longer sticky.
Place the dough on your work station, roll it out into a log and cut it into 7 equal portions. Reserve one portion to make peduncles. Roll each dough smoothly into a ball between palms.
To make peduncles, add 1 tsp of matcha powder (optional) and knead it until the colour is well incorporated. Roll it out into a long rope and cut into 6 equal pieces. Shape each green dough into the stem shape.
Once you have 6 round balls with 6 stems, start shaping each ball into a pumpkin shape.
Use a toothpick to create the creases on the ball to make it look like a pumpkin as per below pictures. Place the green stem on top of each pumpkin as a stem.
Place each pumpkin into the well greased muffin pans, (you can also apply a thin layer of oil on the side and bottom of the dough to prevent them from burning during bake) and bake at the preheated oven at 170°C for 20 minutes. Check after 10 minutes, if the top started to brown cover it with foil and continue bake for another 10 minutes.
Transfer to a cooling rack to let it cool down completely. Remove the pan or liner and enjoy!
HOW TO STEAM EASY 4 INGREDIENTS PUMPKIN CINNAMON RICE CAKE FOR HALLOWEEN
To steam pumpkin rice cake, prepare your steamer with cold water and line the rack with steam cloth. You can also use a clean muslin cloth. Place uncooked pumpkin on top of a baking sheet and place them in the steamer. Cover the lid and steam them for 10-12 minutes.
Let the pumpkin rice cake sit in the steamer for 3-5 minutes before open the lid. Transfer them out and let them stand and cool to room temperature completely before serve. Enjoy!
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RECIPE
Easy and cute pumpkin cinnamon rice cake or mochi made using fresh pumpkin and glutinous rice. This pumpkin inspiration dessert is perfect to make during Halloween season, a creative decorative treats with little effort required!
 EASY 4 INGREDIENTS PUMPKIN CINNAMON RICE CAKE FOR HALLOWEEN | ||
|---|---|---|
| Prep time: 1 HOUR TOTAL: 1 HOUR 20 MINUTES | cooking time: 20 minutes | serve: 6 |
INGREDIENTS: – 2 1/2 cups sliced pumpkin – 1 tsp cinnamon powder – 2 cups, 320g glutinous rice flour – 2 tbsp dark brown sugar – 1 tsp matcha powder (optional) – vegetable oil for greasing | ||
INSTRUCTIONS
| – Slice pumpkin into thin slices and steam it for 15 minutes until soft. Use a masher to mash the pumpkin until smooth and puree like. Set aside to cool down to room temperature. – Preheat oven to 170°C, grease your muffin tins. – In a large mixing bowl add cinnamon powder, glutinous rice flour and dark brown sugar, whisk to combine. – Add pumpkin puree and use a spatula to stir until dough comes together. Then hand knead the dough for 3-5 minutes until it form into a smooth dough ball and no longer sticky. – Place the dough on your work station, roll it out into a log and cut it into 7 equal portions. Reserve one portion to make peduncles. Roll each dough smoothly into a ball between palms. – To make peduncles, add 1 tsp of matcha powder (optional) and knead it until the colour is well incorporated. Roll it out into a long rope and cut into 6 equal pieces. Shape each green dough into the stem shape. – Once you have 6 round balls with 6 stems, start shaping each ball into a pumpkin shape. – Use a toothpick to create the creases on the ball to make it look like a pumpkin. Place the green stem on top of each pumpkin as a stem. – Place each pumpkin into the well greased muffin pans, (you can also apply a thin layer of oil on the side and bottom of the dough to prevent them from burning during bake) and bake at the preheated oven at 170°C for 20 minutes. Check after 10 minutes, if the top started to brown cover it with foil and continue bake for another 10 minutes. – Transfer to a cooling rack to let it cool down completely. Remove the pan or liner and enjoy! |
Dream To Cook 
How cute!!!
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Thank you 😊
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