Golden Pumpkin Rice Ingots
Festive Chinese sweets featuring tender pumpkin dough wrapped around sweet red bean centers, shaped into auspicious gold ingots that symbolize prosperity and good fortune.
Story
These golden ingots are a beloved treat during Lunar New Year celebrations. The natural sweetness of pumpkin creates a beautifully colored dough that pairs perfectly with the rich azuki bean filling. While shaping the traditional ingot form takes a little practice, the result is both stunning and delicious.
Ingredients
Instructions
Prepare the pumpkin puree
Cut the pumpkin into even chunks and steam over boiling water until completely tender when pierced with a fork, about 10–12 minutes. While still hot, mash the flesh into a smooth, lump-free puree and set aside to cool slightly.
Make the dough
In a large mixing bowl, combine the warm pumpkin puree, glutinous rice flour, oil, and a pinch of salt. Work the mixture with your hands, adding warm water one tablespoon at a time, until the dough comes together into a soft, pliable mass that no longer sticks to your fingers.
Portion the filling
Divide the red bean paste into 8–10 equal portions, rolling each between your palms to form small, smooth balls roughly the size of a large marble.
Shape the ingots
Pinch off a walnut-sized piece of dough and flatten it into a thin circle. Place one bean ball in the center, then gather the edges and seal completely. Gently roll between your hands to form a smooth oval. To create the traditional ingot shape, flatten two smaller pieces of dough into wing-like shapes and press them against the sides of the central oval.
Cook and serve
Bring a pot of water to a gentle boil. Carefully lower the shaped ingots into the water. Simmer until they float to the surface, then continue cooking for one more minute to ensure the filling is heated through. Remove with a slotted spoon and serve warm, either in a light ginger syrup or simply dusted with sesame seeds.