Pumpkin Rice Cake

Pumpkin Rice Cake is a delightful Chinese dessert that combines the natural sweetness of pumpkin with the chewy texture of rice flour, creating a high-protein treat. This dish is not only satisfying but also offers a unique twist to traditional rice cakes.

Ingredients

• Pumpkin puree - 150 grams
• Glutinous rice flour - 100 grams
• Whey protein isolate - 30 grams
• Sugar - 30 grams
• Coconut milk - 100 ml
• Baking powder - 1 teaspoon
• Salt - a pinch
• Water - 50 ml

Steps

1. Preheat the steamer or prepare a pot with boiling water.
2. In a mixing bowl, combine the pumpkin puree, sugar, and coconut milk, mixing well until smooth.
3. Add the glutinous rice flour, whey protein isolate, baking powder, and salt to the pumpkin mixture, stirring until well combined.
4. Gradually add water to achieve a batter-like consistency, ensuring there are no lumps.
5. Grease a small cake pan (around 15 cm in diameter) and pour the batter into the pan, smoothing the top.
6. Place the pan in the steamer and steam for about 30 minutes, or until a toothpick inserted in the center comes out clean.
7. Remove the cake from the steamer and allow it to cool for 10 minutes before slicing into pieces.

Nutrition

• Calories: 220
• Protein: 8 g
• Carbs: 36 g
• Fiber: 2 g
• Sugar: 10 g
• Sodium: 30 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 4 g
• Unsaturated Fat: 1 g
• Water: 0.05 L

Health Benefits

• High in protein due to the addition of whey protein isolate.
• Contains pumpkin, which is rich in vitamins and antioxidants.

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