1 pack sweet rice flour (16oz)
1 teaspoon salt
1/4 cup sweet pumpkin, roughly chopped
1 can chestnuts, washed, drained, halved
1/4 can black beans, washed, drained
10 Korean dates, pitted, thinly sliced
3 tablespoons sugar
1 and 3/4 cups water
butter and flour for mold
pumpkin - you can use any kind with some sweetness(substitute with butternut squash)
chestnuts - regular chestnuts is better when they're in season,
put in cold water, cook for 20-25 minutes,
cut one in half to check if it's done
beans - kidney beans and chickpeas work fine
dates - substitute with Chinese dates
Preheat oven to 375F.
In a big bowl, mix sweet rice flour, sugar, salt and water.
Add pumpkin, beans and dates, mix well.
Add chestnuts at last minute, mix carefully not to break the chestnuts too much.
You can do this with an electric mixer with paddle attachment.
But I think it's easier by manual 'cause the batter is thick.
Butter and flour the ring mold.
Scoop out the mixture with a spatular, place in a mold.
It is not a loose batter, so do one scoop at a time.
Tap the mold to get rid of air pocket, flatten out the top.
Cover with foil with some vegetable spray inside to prevent sticking.
Bake in a oven for 50 minutes.
Take out, let cool for 20 minutes, uncover the foil.
Flip to a plate, cool for about an hour.
You can serve either warm or room temperature.
I find it easy to slice when it's completely cooled.
Left over - freeze.
Reheat - put in a pan on a low heat, grill until golden.
You will love the crust and soft inside.