Get ready to embark on a culinary journey that will transport your taste buds to a world of creamy, sweet, and utterly irresistible Asian-inspired deliciousness! This Sticky Rice Pumpkin Cake is not just a recipe - it's a magical fusion of textures and flavors that will make you fall in love with cooking all over again. Imagine a dessert so rich and comforting that it feels like a warm hug on a plate, combining the silky smoothness of pumpkin with the delightful chewiness of sticky rice.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Asian
Serves: 8 servings
Ingredients
- 2 cups sticky rice
- 1 cup pumpkin puree
- 1 cup coconut milk
- 1/2 cup sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup sesame seeds
Instructions
- Rinse the sticky rice thoroughly under cold water until the water runs clear, then drain completely.
- In a medium mixing bowl, combine pumpkin puree, coconut milk, sugar, salt, and vanilla extract. Whisk until smooth and well incorporated.
- Place the rinsed sticky rice in a large steaming-safe dish or bamboo steamer, spreading it evenly across the bottom.
- Pour the pumpkin-coconut mixture over the sticky rice, ensuring that all rice grains are evenly coated and moistened.
- Set up a steamer with water and bring to a gentle boil. Place the rice dish in the steamer, cover, and steam for approximately 35-40 minutes.
- Check the rice periodically to ensure there's enough water in the steamer and that the rice is cooking evenly. Add hot water if needed.
- Test the rice for doneness by checking if it's tender and has absorbed all the liquid. The consistency should be soft and slightly sticky.
- Once cooked, remove from heat and let the rice rest for 5-10 minutes to allow further absorption of flavors.
- Sprinkle sesame seeds generously over the top of the rice cake for added texture and nutty flavor.
- Allow the cake to cool completely before cutting into squares or serving portions.
- Serve at room temperature or slightly warm, optionally garnishing with additional toasted sesame seeds or a drizzle of coconut cream.
Tips
- Rice Rinsing is Crucial: Take your time thoroughly rinsing the sticky rice to remove excess starch. This ensures a perfect, non-clumpy texture.
- Temperature Matters: Use room temperature ingredients to help them blend more smoothly and evenly.
- Steaming Secrets: Make sure your steamer has consistent, gentle heat. Avoid rapid boiling that might disturb the delicate rice mixture.
- Liquid Absorption: Don't be afraid if the mixture looks wet initially - the rice will absorb the liquid during steaming.
- Sesame Seed Tip: Lightly toast the sesame seeds before sprinkling for an enhanced nutty flavor and extra crunch.
- Cooling is Key: Allow the cake to rest and cool completely for the best texture and easier cutting.
- Storage Hack: This cake keeps well in the refrigerator for 2-3 days. Simply reheat gently or enjoy at room temperature.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 55g
Protein: 5g
Fat: 10g
Saturated Fat: 7g
Cholesterol: 0mg
