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Pumpkin Glutinous Rice Balls Image

Pumpkin Glutinous Rice Balls

Prep Time

10 minutes

Cook Time

20 minutes

Servings

6 Rice Balls (15g)

Ingredients

Sweet Soup Base

4 cups

Water

2 tbsp

rock sugar/brown

3 pcs

Pandan leaves, knotted

2-3 slices

Ginger

3 tbsp

Shallot Oil

Rice Balls Dough

100 g

Pumpkin puree

120 g

glutinous rice flour

40 g

Icing Sugar

3 tbsp

oyster sauce

Rice Balls Filling (Sesame Peanuts)

40 g

Black Sesame

Instructions

Recipe Categories

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  1. Combine the glutinous flour, pumpkin puree and icing sugar until a cohesic dough forms. Portion the dough in 10g each. Keep the dough covered when not using, to prevent from cracking.
  2. Place rock sugar, 2-3 slices ginger, pandan leaf, and 4 cups of water into the Instant Pot inner pot.
  3. Close the lid and turn the steam knob to the SEALING position. Press Pressure Cook, HIGH for 3 minutes. When time is up, wait for display L0:05, do a quick release by turning the knob to venting.
  4. While soup is cooking, roll into 1/2” sized balls with black sesame and peanuts inside the ball. Wrap the the filling in the dough and seal tightly.
  5. Place the sweet rice balls into inner pot and press Sauté button. Once all the rice balls float to the top, they are cooked.
  6. Scope out the cooked rice balls and ladle the sweet soup over it and serve immediately. It is best to served warm or at room temperature.
  7. Enjoy!