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
Ingredients
Sweet Soup Base
Rice Balls Dough
Rice Balls Filling (Sesame Peanuts)
|
|
Instructions
- 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.
- Place rock sugar, 2-3 slices ginger, pandan leaf, and 4 cups of water into the Instant Pot inner pot.
- 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.
- 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.
- Place the sweet rice balls into inner pot and press Sauté button. Once all the rice balls float to the top, they are cooked.
- 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.
- Enjoy!
EN 
MS