Soft Pumpkin Rice Cakes
These adorable chewy rice cakes are shaped like little pumpkins—perfect for fall, Halloween, or any time you crave a soft and slightly sweet treat! They’re made with sweet pumpkin, glutinous rice flour, and a hint of creaminess from milk and condensed milk. Bonus: You can make them using an oven, air fryer, or steamer!
Equipment
- Steamer, oven, or air fryer
- Mixing bowl
- Nonstick pan
- Spatula
- Measuring spoons
- Plastic wrap
- Wooden skewer or spoon (for shaping)
Ingredients
- 330g cooked sweet pumpkin (about ½ of a medium kabocha or butternut squash)
- 0.2 tbsp salt
- 1 small egg yolk
- 1.5 tbsp condensed milk (or sugar)
- 1 tbsp heavy cream (or more milk)
- 3 tbsp milk
- 0.2 tbsp ground cinnamon (optional)
- 3–4 drops vanilla essence (optional)
- 5 tbsp glutinous rice flour (about 40g)
- Optional fillings: walnuts, raisins
- Optional garnish: pumpkin seeds for stem
Instructions
Step 1: Prepare the Pumpkin
- Cut sweet pumpkin in half. Remove seeds and peel.Cut into chunks and steam or microwave with a splash of water until soft (approx. 5–7 minutes).Mash the cooked pumpkin finely with a spoon or potato masher.
Step 2: Make the Base Mixture
- In a nonstick pan, add mashed pumpkin, salt, egg yolk, condensed milk (or sugar), heavy cream, and milk.Stir constantly over medium-low heat for about 10 minutes until moisture reduces and mixture thickens into a paste.Add cinnamon and vanilla, if using. Stir in glutinous rice flour until a dough forms. (Add flour gradually—dough should be soft, not overly dry.)
Step 3: Shape the Pumpkins
- Let the dough cool slightly. Apply a little cooking oil to your hands.Scoop and roll dough into balls, press flat slightly, and insert half a walnut or raisin if desired.Use a wooden skewer or the edge of a spoon to create pumpkin “lines.” Insert a pumpkin seed on top for the “stem.”Use the edge of a toothpick/skewer to create the eyes, nose and the spoon to shape the mouth. Press the spoon carefully a little bit deeper.
Step 4: Cook
- Oven/Air Fryer: Preheat to 200°C (392°F) and bake for 15 minutes.Steamer: Steam for 8 minutes over medium heat.
Step 5: Rest & Serve
- Allow to cool for at least 1 hour. This helps reduce cracks and enhances color and texture.Serve and enjoy their chewy, nutty, and festive goodness!
Notes
💡 Tips
- Use as little rice flour as possible for a soft, mochi-like texture.
- Lightly oil your hands and tools when shaping to prevent sticking.
- Resting is key! Let the cakes cool to bring out their best texture and color.
- Skip the cinnamon or vanilla for a more traditional flavor.