Pumpkin Lantern Recipe

1. Mix Ingredients

In a large bowl, combine glutinous rice flour, pumpkin puree, sugar, and warm water. Mix until a smooth, soft dough forms. If the dough is too dry, add a little more water, 1 tsp at a time.

2. Divide and Fill

Divide the dough into 12 equal pieces. Flatten each piece into a circle and place about 1 tsp of lotus seed paste in the center. Carefully fold the edges up and seal to form a smooth ball.

3. Shape into Lanterns

Gently use a toothpick or the back of a knife to make vertical indentations around each ball to resemble a pumpkin. Optionally, press a black sesame seed on top as the stem.

4. Boil

Bring a pot of water to a gentle boil. Carefully drop the rice balls in and cook until they float, about 5–7 minutes.

5. Cool Slightly

Remove the rice balls with a slotted spoon and place them on a plate to cool slightly before serving.

6. Place the pumpkin lanterns on a serving plate and garnish with mint leaves for a festive look. Serve warm or at room temperature.