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Pumpkin rice cake Since it’s still fall, and Halloween is almost here, I decided to post this pumpkin rice cake this week. There are a few more fall recipes coming your way soon, but this is by far my favorite. And if you want to impress the little ones this Halloween, this is the way to go. This is not something I invented. I have seen this dessert on a number of food blogs so I am not really sure who started it. This is just my humble contribution to the trend. I spent the last weekend in Belgrade, so I had the chance to walk around and look for some ingredients that I can’t find at home. My friend took us to a Chinese food store and there I found everything I needed and more. But just in case you don’t know where to find the two less common ingredients I listed, I left some notes in this post that may be somewhat helpful. These rice cakes are gluten-free, vegan, sticky and super delicious. If you read my blog, you probably know about my obsession with Asian food. So it comes as no surprise that this is probably my favorite dessert recipe of all time. Some health benefits Other than being gluten-free, vegan and low in sugar content, this recipe contains a cool ingredient that I might have talked about before – butternut squash. Butternut squash is low in calories but high in fiber and many nutrients, including vitamin A, vitamin C, magnesium, and potassium. It can help with weight loss. The high antioxidant content of butternut squash may reduce your risk of certain conditions, including heart disease, lung cancer, and mental decline. Butternut squash can be added to a wide variety of both sweet and savory recipes, such as stews and pies. There are a lot of recipes out there that utilize this delicious plant. By the way, I think you can replace the squash with Hokkaido pumpkin, which is pretty amazing in its own right. A piece of advice I know that these cakes look kind of complicated, but in reality they are super simple and easy to make. But in case you struggle with certain things, I am here to help you as much as I can. First of all I have to say – do NOT use regular rice flour! Use only glutinous (sweet) rice flour. This should be written on the packaging, but if you are still not sure, look for a letter G somewhere on the packaging. If you use any other flour you will not get sticky and soft cakes like these. You may not have to use up all of the flour, so add it gradually to the blender until you get the dough texture that you need (soft but not too sticky). From time to time, scrape down the dough from the walls of a blender cup. This way everything will be incorporated evenly. If you can’t find sweet bean paste in a store you can make your own, I will link a recipe from a different blog right – here. Other than that, you can blend some nuts, butter and brown sugar and fill the rice cakes with that. Also, if you (like myself) don’t have an actual steamer, you can improvise. I took a sieve with larger holes, lined it with parchment paper and put it in a large pot of water. Make sure the water is not touching the bottom of the sieve. When the water starts to boil cover the pot with a lid. Or you can improvise in any way you want, main thing is, these cakes should be steamed and not cooked in water. When you place the cakes in the steamer basket, make sure you leave some space between them. They will slightly grow and you don’t want them to stick together. I decorated mine with a plant stem, but you don’t have to do that if you don’t want to. I just wanted to get some cute pictures. These measurements make 8 sticky pumpkin rice cakes. Pumpkin rice cakesCourse: Sweet Ingredients 175 g of butternut squash ½ tbsp of sugar ½ tbsp of oil 160 g of glutinous rice flour 115 g of sweet bean paste* Directions - Peel the butternut squash and cut it into small pieces. Cook it in a steamer for about 10 – 15 minutes (until it’s fork tender). Put the butternut squash in a blender, add sugar and oil and blend it into a puree. - Gradually add the glutinous rice flour to the blender and blend until you get a dough that is soft but not too sticky. Take the dough out of the blender, transfer it onto a sheet of parchment paper and knead with your hands for about 1 minute. - Divide the sweet bean paste into 8 small balls and set aside. Divide your dough into 8 slightly larger balls and cover them with a kitchen towel so they don’t dry out. Press each dough ball down with the palm of your hand. Put the sweet bean ball in the middle and wrap the dough around it. Seal it completely and roll it in your hand some more to get a prettier shape. - Take a butter knife and press it down (with it’s back side, not the sharp side) on the pumpkin rice cakes. This way you will form pumpkin-like dents and end up with the shape in the pictures. - Line the steamer basket** with some parchment paper and place the rice cakes in it, but make sure there is some space left between them. Put a lid on your steamer and steam for 10 minutes on medium temperature. - Pumpkin rice cakes are best when served warm or on room temperature. Notes - * Check the “piece of advice” part of the post for alternative filling or home made bean paste recipe. - **You can improvise a steamer by placing sieve in a pot of water and covering it with a lid. Make sure the water does not touch the bottom of a sieve. If you liked this recipe, make sure you check out my other recipes like: – almond peanut butter cupcakes Feel free to tell me what you think about this in the comments below, or send me the pictures of your own pumpkin rice cake. If you did something differently, I would also like to hear that, I’d love to see the things you come up with. P.S. for more recipes like this and a bunch of other stuff, follow me on Instagram, @margo_drobi. Also, I recently started a Patreon page, where you can subscribe and help me create more/better content. In return, you will get an exclusive piece of content (recipe) each month. My plan is to increase the amount of that content if I gain a few subscribers. If you are interested and you want to find out more, I will leave the link to my Patreon right – here.
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Veganski Mochi U protekla dva tjedna objavila sam slične recepte za rižine kolače. Međutim, željela sam napraviti najjednostavniju verziju, jer sam primijetila da za njih postoji samo nekoliko recepata (barem na bosanskom/srpskom/hrvatskom jeziku). Tako da ove sedmice objavljujem svoj jednostavni veganski mochi recept. Mochi je japanska poslastica koja je u osnovi ljepljivi rižin kolač punjen slatkom pastom od graha ili nekim drugim slatkim filom (sladoled je jako popularan fil). Možete ih nabaviti u trgovinama, ali ja svoje radije pravim od nule, jer imaju puno bolji okus. Napravila sam dvije verzije veganskog mochi, jedna je punjena pastom od graha (anko), a druga sa filom od lješnjaka. Neke koristi za zdravlje Samo u slučaju da odlučite koristiti fil od lješnjaka za ovaj veganski mochi, zapisat ću nekoliko zanimljivih činjenica o njima. Primijetila sam da to nikad nisam uradila, pa ću sad iskoristiti priliku. Lješnjaci su bogat izvor vitamina i minerala poput vitamina E, mangana i bakra. Pored toga, imaju visok sadržaj omega-6 i omega-9 masnih kiselina. Lješnjaci su bogati fenolnim spojevima za koje je dokazano da povećavaju antioksidativnu zaštitu u tijelu. Najbolje je jesti lješnjake cijele i nepržene kako biste osigurali najveću koncentraciju antioksidansa. Mogu povećati oksidativni kapacitet i smanjiti nivo lipida u krvi, što može pomoći u smanjenju rizika od srčanih bolesti. Čini se da pomažu i u normalizaciji krvnog pritiska. Visoka koncentracija antioksidativnih jedinjenja, vitamina E i mangana u lješnjacima može pomoći u smanjenju rizika od određenih karcinoma, iako su potrebna dodatna istraživanja. Lješnjaci mogu pomoći u prevenciji i smanjenju upale zbog visoke koncentracije zdravih masti. Ipak, i drugi faktori su važni. Nekoliko savjeta Znam da ovi mochi izgledaju nekako komplikovano, ali u stvarnosti su izuzetno jednostavni za napraviti i oblikovati. Ali u slučaju da sa određenim stvarima imate problema, ja sam ovdje da vam pomognem koliko god mogu. Prije svega moram reći – NE koristite obično brašno od riže! Koristite samo slatko (ljepljivo) rižino brašno. To bi trebalo biti napisano na ambalaži, ali ako još uvijek niste sigurni, potražite slovo G (glutinous) negdje na pakovanju. Ako koristite bilo koje drugo brašno, nećete dobiti ljepljive i mekane mochi poput ovih. Pazite da je vaše tijesto prekriveno kuhinjskom krpom kada ga ne koristite, jer bi se inače moglo osušiti. Također, ako (poput mene) nemate pravu posudu za kuhanje na pari, možete improvizirati. Uzela sam sito sa većim rupama, obložila ga papirom za pečenje i stavila u veliki lonac vode. Pazite da voda ne dodiruje dno sita. Kad voda počne ključati, posudu poklopite poklopcem. Ili možete improvizirati na neki drugi način, bitno je da se ovi kolači kuhaju na pari, a ne u vodi. Kad mochi odložite u posudu za kuhanje na pari, ostavite malo prostora između njih. Lagano će nabubriti i ne želite da se zalijepe jedni za druge. Ova mjerenja čine 20 malih veganskih mochi kolača, 10 sa pastom od graha i 10 sa filom od lješnjaka. Sastojci Za tijesto: 200 g slatkog brašna od riže 50 g običnog brašna od riže 210 ml vode 2 supene kašike ulja Za filove: 160 g lješnjaka 3 supene kašike sezama 3 supene kašike smeđeg šećera 2 supene kašike veganskog maslaca (margarina) 160 g slatke paste od pasulja (anko) Upute Prvo pripremite nadjeve. Stavite lješnjake i sezam u tavu i tostirajte ih na laganoj vatri. Kad dobiju blago smeđu boju, maknite ih s ringle. Kad se ohlade, stavite ih u blender zajedno sa šećerom i veganskim maslacem. Sve zajedno izblendajte i ostavite sa strane. U dubokoj posudi pomiješajte oba brašna, ulje i vodu. Kad sve dobro izmiješate, izvadite tijesto na ravnu površinu i mijesite ga oko 2 minute dok ne dobijete glatku površinu. Trebao bi biti mekano, ali ne previše ljepljivo. Pokrijte ga kuhinjskom krpom ili providnom folijom i ostavite sa strane. Podijelite tijesto na 20 jednakih dijelova, svaki od njih oblikujte u kuglu. Uzmite fil od lješnjaka i od njega oblikujte 10 kuglica, trebale bi biti malo manje od komada tijesta. Izvažite pastu od graha i podijelite je na 10 jednakih dijelova (manjih od dijelova tijesta). Pritisnite svaki komad tijesta dlanom i oblikujte ga u ravni tanki disk. Stavite kuglu fila u sredinu tijesta i zatvorite tijesto oko fila. Pokušajte da ne zarobite zrak unutra. Zarolajte mochi dlanovima kako biste dobili glatku površinu loptice i bolji oblik. Obložite korpu za kuhanje na pari * papirom za pečenje i stavite mochi u nju, ali pazite da između njih ostane malo prostora. Stavite poklopac na posudu i kuhajte na pari 8 minuta na srednjoj temperaturi. Veganski mochi poslužite dok su još vrući / topli. *Posudu za kuhanje na pari možete improvizirati stavljanjem sita u lonac s vodom i zatvoriti to poklopcem. Pazite da voda ne dodiruje dno sita. Ako vam se svidio ovaj recept, provjerite i ostale moje recepte poput: Slobodno mi recite šta mislite o ovom receptu u komentarima ispod ili mi pošaljite slike svojih vlastitih veganskih mochi. Ako ste uradili nešto drugačije, a dobili dobar rezultat, voljela bih to i čuti, željela bih vidjeti stvari koje ste smislili. P.S. za još recepata poput ovog i gomilu drugih stvari, pratite me na instagramu, @margo_drobi. Također, nedavno sam pokrenula profil na Patreonu na kojem se možete pretplatiti i pomoći mi u stvaranju boljeg sadržaja. Zauzvrat, svaki mjesec ćete dobiti ekskluzivan dio sadržaja (poseban recept). Moj plan je povećati količinu tog sadržaja ako dobijem nekoliko pretplatnika. Ako vas zanima i želite saznati više, ostaviti ću link od mog Patreona – ovdje.