Sweet Pumpkin Glutinous Rice Muffins recipe - ingredients, nutrition and when to eat it
These little treats are made by mixing mashed kabocha squash with glutinous rice flour and baking the batter.
These little treats are made by mixing mashed kabocha squash with glutinous rice flour and baking the batter. They’re moist and chewy, with a gentle sweetness from the squash, making them lovely for an autumn snack or a light breakfast.
Snacks & desserts · 35 minutes to cook
Tips: If the batter seems stiff because the squash is dry, add milk 1 tablespoon at a time until it softens.
Tips: For a better texture, don’t overmix the glutinous rice flour batter; stop as soon as you can’t see any dry flour.
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Ingredients (1 serving)
- Kabocha squash — 100 g
- Glutinous rice flour — 50 g
- Egg — 0.5 pc
- Milk — 30 ml
- Sugar — 15 g
- Walnuts — 10 g
- Baking powder — 2 g
- Butter — 5 g