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For the adzuki bean paste: Rinse and soak the adzuki beans for at least 18 hours.
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Place the soaked adzuki beans into a small heat-proof bowl and then add water.
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Place onto a pressure cooker steamer rack and cook under pressure for 8 minutes.
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Let the pressure drop on its own.
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When safe to open the pressure cooker, drain beans.
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In a blender, blend everything together.
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If the paste is too dry, add extra non-dairy milk (if you want to make them vegan) or water, 1 teaspoon at a time.
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You can also find adzuki bean paste in most Asian grocery stores.
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For the dough: Whisk together all the dry ingredients and add 1/2 cup pumpkin puree and oil.
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Use a spatula to combine.
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Gradually add more pumpkin puree (1 tablespoon at a time) and use your hand to combine all loose flour together until it forms a smooth ball.
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Let the dough rest for 5 minutes.
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Divide the dough into 8 balls and roll each ball smoothly between palms.
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Use your thumb to push a cone shaped cavity into the center of each ball that can hold the filling.
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Fill in approximately 1 to 1 1/2 teaspoons of adzuki bean paste and gently pinch the opening of the dough together to close and form a smooth ball again.
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Use the edge of a spoon to create the creases on the ball to make it look like a pumpkin.
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Place the green raisins or goji berries on top of each pumpkin as stems.
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Fill a steamer pot with 2 cups of water.
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Line a steamer basket or disk with 8 pieces of parchment paper and place the uncooked pumpkin rice cakes on the parchment paper.
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Cover the steamer and place the steamer on a stove.
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Bring the water to a boil and then turn down to medium heat with gentle boiling.
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Steam for 9 minutes.
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Remove the cooked pumpkin rice cakes with parchment paper from the steamer.
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At this point, the rice cakes will be very soft and sticky.
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Let stand and cool to room temperature completely before serving.
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Notes: 1.
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These pumpkin rice cakes are best when served fresh.
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The leftovers will tend to be stiff if they are stored in refrigerator.
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Reheating in microwave will make them softer again.
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2.
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Use a Chinese steamer to make this recipe.
