Vegan Rice Muffins with Sweet Red Bean Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 35 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 cup rice pudding, approx. 00 g
- 2 cup milk substitute (rice milk)
- 50 ml cream substitute (rice cuisine)
- 50 ml sunflower oil
- 50 grams sugar
- 50 g spelled flour
- 1 teaspoon, heaped soy flour
- 1 teaspoon Baking powder
- 75 g bean paste red, sweetened
- powdered sugar
Print Recipe
Pin Recipe Instructions
- Bring the rice pudding to the boil with the rice milk, turn the heat down and let the rice swell over a low heat until it is soft. Stir every now and then so that it doesn`t stick. Set aside and let cool down completely.
- Put the finished and cold rice pudding in a higher container, add the sunflower oil and rice cake and use the blender to finely puree the mixture until it has a uniform, fine, sticky consistency.
- Now add sugar, soy flour, spelled flour and baking powder and stir everything well, preferably with a hand mixer.
- Lightly grease the muffin tin and pour one tablespoon of batter into the mold. Place a walnut-sized piece of the sweet red bean paste in the middle and cover with another tablespoon of rice dough.
- Bake in the preheated oven, lower and upper heat 185 degrees, 35 minutes.
- Dust with icing sugar and enjoy warm, because cold they are nowhere near as tasty. The muffins can also be served well as a warm dessert.
- Since I use large muffin cups for this, I get 6 pieces out.
- You can get the sweet red bean paste in the Asian store.
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