Pumpkin rice balls

Pumpkin rice balls

By
From
East
Serves
4
Photographer
Leanne Kitchen

Asian desserts are light, generally not too sweet and downright intriguing in their use of vegetables, pulses, herbs and other components foreign to Western sweet cookery. However, pumpkin, as used in this dish, is probably not that unusual a dessert ingredient, as it’s also used in a few European, Latin and American sweets. Use a pumpkin variety that’s got plenty of good flavour and is not too wet in texture. We generally favour jap pumpkins in most of our cooking.

Ingredients

Quantity Ingredient
250g jap pumpkin, peeled and seeded
235g rice flour
3 pandan leaves
115g caster sugar
500ml coconut milk
large pinch salt

Method

  1. Cut the pumpkin into 2 cm pieces then steam for 8–9 minutes or until tender. Transfer to a food processor and process until very smooth. Cool slightly.
  2. Measure 185 g pumpkin and combine in a large bowl with the rice flour then stir until a firm dough forms. Knead lightly, then cover with plastic wrap until ready to use.
  3. Meanwhile, bruise the pandan leaves and tear into 6 cm pieces. Put them in a saucepan over medium heat with the sugar and 125 ml water. Cover, bring to a simmer and cook, stirring occasionally to dissolve the sugar, for 5–6 minutes. Remove from the heat and stand for 30 minutes to infuse. Strain the mixture and discard the solids.
  4. Over low heat, stir the coconut milk and salt into the pandan liquid, but do not let it simmer. Cover and keep warm.
  5. Bring a large saucepan of water to the boil. Form teaspoonfuls of the pumpkin mixture into balls then add to the boiling water, in batches, and cook for 3–4 minutes or until they rise to the surface. Transfer to serving bowls using a slotted spoon, draining well. Pour some of the warm coconut milk mixture over the balls in each bowl and serve immediately.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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