The Mid-Autumn Festival is around the corner, I believe everyone has started to warm up and make mooncakes. Today I will share with you a steamed pumpkin rice mooncakes with low sugar and oil recipe. Mooncakes with sweet coconut filling have a shorter storage period, so they are rarely sold outside. In fact, it’s easy to do it yourself at home. The benefits of DIY is capable to adjust the taste to your preference. Those who are not addicted to sweets, can omit the sugar or reduce it.
Steamed pumpkin rice mooncakes need a pad at the bottom so that they don’t stick to the plate or pot. I like the unique scent of banana leaves very much. Cutting them into a round shape looks more coordinated and cute. If you don’t have banana leaves, you can use baking paper instead.
Generally, the pumpkin rice dough does not need to be kneaded with water, but different brands of powder or pumpkin types have different water absorption properties. If your rice dough is too dry, add a little water, if they are wet, add some flour. The ideal state is that it will not be too soft or too hard easily cracked after kneading.
Different Type of Mooncakes
In fact, it looks quite like Ang Ku Kueh after being steamed, but the texture and taste are still different. Both agar-agar and snowy skin can be called mooncakes, and this one can also be called mooncakes too, right? The taste period of this rice mooncake is about 3 days. If you can’t finish it, you can put it in the refrigerator and steam it when you want to eat it. It will be more delicious.
If you like the steamed Pumpkin Rice Mooncakes recipe we shared, welcome to share with your relatives and friends~ Have a nice day!
Steamed Pumpkin Rice Mooncakes
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- 50g Mooncake Mold
- 120 g Pumpkin Flesh
- 60 g Rice Flour
- 60 g Glutinous Rice Flour
- 10 g Sugar
- Cut banana leaves or baking paper into rounds.
- Remove the seeds and skin of the pumpkin and cut them into small pieces. Steam on high heat for 10 minutes or until tender.
- Add sugar to the steamed pumpkin, then mashed into pumpkin puree and let cool for later use.
- Add fresh grated coconut and salt to the dry pan, sauté over medium-low heat until fragrant, add sugar and pandan extract and stir-fry evenly. Then add glutinous rice flour and continue to stir-fry until there is no dry powder.
- Finally, add extra virgin coconut oil and stir-fry evenly, then let the filling cool.
- After the pumpkin puree is cool, add rice flour and glutinous rice flour to form a dough. If the rice dough is too dry and hard, add water, if it is too wet and soft, add flour. (Generally, there is no need to add)
- Divide the pumpkin rice dough into 9 portions, each about 30 grams. Divide the sweet coconut filling into 9 portions, each about 20 grams.
- Use your thumb to press the small dough into a small nest shape, and then put the sweet coconut filling in and slowly close it up with the purlicue.
- After rounding it smoothly, roll it into an oval shape, and then press with a mooncake mold.
- Put it in a steamer and steam for 15 minutes on high heat. Start the timer after the water boils.