Chinese home cooking

Pumpkin and Chestnut Dessert with Rice Balls

Name: Pumpkin and Chestnut Dessert with Rice Balls
Cuisine: Chinese
Ingredients: 25–30 g rice; 300 g pumpkin; 100 g cooked chestnut kernels; 200 g milk; 200 g water; a little rock sugar; small glutinous rice balls; jiuniang (sweet fermented rice); chestnut kernels for topping; a little osmanthus honey

板栗南瓜小圆子

Pumpkin and cooked chestnuts are blended with rice and milk into a smooth dessert topped with small rice balls.

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Published 2026-10-12

Orange pumpkin dessert with white rice balls and chestnuts. — Pumpkin and Chestnut Dessert with Rice Balls

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Ingredients

Quantities are included where specified in the original recipe.

25–30 grice
300 gpumpkin
100 gcooked chestnut kernels
200 gmilk
200 gwater
a littlerock sugar
small glutinous rice balls
jiuniang (sweet fermented rice)
chestnut kernels for topping
a littleosmanthus honey

Step-by-Step Instructions

01
Put rice, pumpkin, cooked chestnuts, milk, water and rock sugar in a heated soy-milk maker or heated blender. Use soy-milk mode to cook and blend.
02
Boil rice balls until cooked, rinse with cool water and set aside.
03
Pour the pumpkin mixture into a bowl and top with jiuniang, rice balls, chestnuts and a little osmanthus honey.

Illustrated Cooking Guide

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English-captioned photographs showing ingredient preparation and cooking for Pumpkin and Chestnut Dessert with Rice Balls. — Cooking illustration 1 · Open full size ↗

Cooking Method

Soup & Stew

Recipe card