Sticky-rice pumpkin cakes

Your ingredients

Get ready: Food processor, non-stick saucepan, steamer, bowl, butter knife and baking paper.

• 🥣Filling: 350 g drained canned adzuki beans
• 🍯Filling: 2 tbsp white sugar
• 🍯Filling: 1 tbsp dark brown sugar
• 🥛Filling: 80 g butter
• 🥛Dough: 350 g peeled, deseeded butternut squash
• 🍯Dough: 1 tbsp white sugar
• 🥣Dough: 1 tbsp neutral oil
• 🍚Dough: about 320 g glutinous rice flour
• 🥣16 raisins

Let’s make it

1. Make the filling

   Drain canned adzuki beans. Blend with the filling sugars and butter, adding only a little water if necessary. Cook the paste in a non-stick pan, stirring constantly, until thick enough to hold its shape. Cool promptly.

2. Cook the squash

   Peel and deseed squash, cut into chunks and steam for about 15 minutes until very soft. Blend with the dough sugar and oil.

3. Form a soft dough

   Add glutinous rice flour gradually to the squash puree until you have a soft dough that is not sticky. Squash moisture varies, so you may need slightly less or more flour.

4. Fill sixteen cakes

   Divide dough and cooled filling into 16 portions each. Flatten a dough ball, place filling in the centre and gently bring dough around it, sealing completely.

5. Shape your pumpkins

   Use the blunt back of a butter knife to press shallow grooves around each ball. Add a raisin on top as a little stem. Set on baking-paper squares in the steamer.

6. Steam and settle

   Steam over boiling water for about 10 minutes until cooked through, then leave in the basket for 5 minutes before lifting. They are very sticky straight from the steam.