Pumpkin Lantern Recipe
Pumpkin rice ball stuffed with lotus seeds paste
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Ingredients
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Rice Ball Dough
Filling
Optional Garnish
Method
Prepare Dough
- 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.
Assemble Rice Balls
- 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.
Cook Rice Balls
- 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.
Serve
- 6
Place the pumpkin lanterns on a serving plate and garnish with mint leaves for a festive look. Serve warm or at room temperature.
