A Healthier Halloween Treat - No Trick!

Chef Dawn
Oct 23, 2019
4 min read

Updated: Oct 2

Mini Pumpkin Rice Cakes — Image by Joyce Gan from Light Orange Bean

The spookiest season is upon us, and for some parents that means the fright of having to reason with sugar crazed kids during Halloween. Well, no need to trick your kids into enjoying this delicious and nutritious treat! These adorable mini pumpkin rice cakes are not only fun to look at but fun to make as well. These healthy treats have hidden nutrition inside - in the form of adzuki beans!

Why we love adzuki beans

Adzuki beans are overflowing with nutrients, such as protein, iron, magnesium, and potassium. They are also free of cholesterol and are high in antioxidants. These power packed legumes are considered a superfood!

This Mini Pumpkin Rice Cakes recipe was created by Joyce Gan and originally posted at Light Orange Bean.

Mini Pumpkin Rice Cakes

Image from Joyce Gan of Light Orange Bean

Serves 8

Ingredients

Pumpkin Rice Cake Dough

1 cup sweet rice flour

2 tablespoons tapioca flour

¼ teaspoon pure stevia extract powder

¾ cup pumpkin puree

1 teaspoon canola oil

Pumpkin Stem

8 green raisins or dry gogi berries

Optional Adzuki Bean Paste Filling

½ cup canned red beans (adzuki preferred; rinse & drain well)

1 ½ to 2 teaspoons water or nondairy milk (just enough to loosen)

¼ teaspoon pure stevia extract powder (or adjust to taste)

1 teaspoon vegan butter (optional, for creaminess)

Directions

Step 1: Prepare the adzuki bean paste

Rinse and drain canned beans thoroughly to remove excess salt or canning liquid.
Mash beans in a small saucepan or bowl until smooth (use a fork, potato masher, or immersion blender).
Stir in stevia, vegan butter, and 1–2 teaspoons water/milk until the mixture is creamy and spreadable.
Divide into 8 small balls (about 1 tsp each). Chill briefly in the fridge if too soft to roll.

Step 2: Make the pumpkin dough

In a mixing bowl, combine the sweet rice flour, tapioca flour, and stevia.
Add the pumpkin puree and oil. Mix well until a soft, pliable dough forms. (If too dry, add a little water; if too sticky, add a touch more rice flour.)
Divide the dough into 8 equal portions.

Step 3: Shape the pumpkins

Take one piece of dough, flatten it into a disk in your palm.
- If using filling: place an adzuki paste ball in the center, wrap the dough around it, and roll into a smooth ball.
- If not using filling: just roll into a smooth ball.
Use a toothpick or dull knife to gently press vertical lines around the ball to mimic pumpkin ridges.
Insert a green raisin or goji berry at the top to act as the pumpkin “stem.”
Repeat with remaining dough.

Step 4: Cook

Place the pumpkins on parchment paper squares in a steamer basket (to prevent sticking).
Steam over boiling water for about 8 minutes, or until the dough looks slightly translucent and set.
Remove carefully and let cool for 5 minutes before serving.

Serving

Serve warm or at room temperature.
They should be soft, chewy, and lightly sweet — like little pumpkin mochi treats.

Images by Joyce Gan from Light Orange Bean

Savory Twist

A savory twist can make these pumpkin rice cakes double as a snack or appetizer. Since the dough is naturally a little sweet from pumpkin and stevia, the contrast of a lightly salty, umami filling works really well.

Here’s a Savory Red Bean Filling option using canned beans:

Savory Red Bean Filling

Ingredients (for 8 cakes):

½ cup canned red beans (adzuki or kidney, rinsed & drained)
1 teaspoon white or yellow miso paste
½ teaspoon toasted sesame oil
1 teaspoon soy sauce or tamari
½ teaspoon rice vinegar or lime juice
Optional: pinch of chili flakes or finely grated ginger for a little heat

Directions:

Mash the drained beans in a small bowl until mostly smooth (leave a little texture if you like).
Stir in miso, sesame oil, soy sauce, and rice vinegar until well combined. Taste and adjust — add more miso for saltiness, more vinegar for brightness.
If mixture feels too thick, add 1 teaspoon water to loosen.
Roll into 8 small balls (about 1 tsp each).

When you wrap this savory filling in the pumpkin dough and steam, you’ll end up with little pumpkin-shaped buns that are:

Chewy outside, creamy-salty inside
Perfect for serving warm with a sprinkle of toasted sesame seeds or chopped scallions

Fun Facts about Halloween

In Scotland and Ireland, treats were originally given out to the children who would dress in costume and perform for the homeowners. Irish and Scottish immigrants brought over this tradition to the United States in the 1840’s.

USA Today reports that the two most popular Halloween costumes for children in 2019 are “princess” and “superhero”!