Summary

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

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Instructions

1. 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.
2. 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.
3. Now add sugar, soy flour, spelled flour and baking powder and stir everything well, preferably with a hand mixer.
4. 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.
5. Bake in the preheated oven, lower and upper heat 185 degrees, 35 minutes.
6. 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.
7. Since I use large muffin cups for this, I get 6 pieces out.
8. You can get the sweet red bean paste in the Asian store.