Super Healthy Korean Style Pumpkin Tteok Cake Pies

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Today, I’m going to make a simple, delicious and nutritious snack using sweet pumpkin. The inspiration for this sweet pumpkin cake is the Korean chewy sweet pumpkin tteok cake. But I do not add any starchy ingredients such as glutinous rice flour and wheat flour. That said, it is made only with the soft, smooth texture and sweet taste of pumpkin itself, so it is a gluten-free dessert.

The main ingredient is pumpkin, but the other ingredients are various beans, nuts and seeds. I prepared a cup of kidney beans and black eyed peas beans that I had at home the day before by soaking them in water.

So, prepare these two beans by boiling them in water lightly sprinkled with salt and then cool them. At the same time, wash 2 cups of sweet pumpkin, cut into pieces the size of a ping-pong ball, boil and cool.

Beat 2 eggs well. Then, gently mash the boiled and cooled pumpkin using a spoon. Add the 3 beaten eggs to the mashed pumpkin and mix evenly.

Then, add the cooled kidney beans and black eyed peas beans to the pumpkin mix.

Then add half a cup of whole roasted peanuts and half a cup of black and yellow raisins. You can add any other dried fruits you like.

And I add half a cup of sunflower seeds to give it a more savory taste. And sprinkle a spoonful of cinnamon powder on top of the mixture.

Then, gently mix the mixture so that the beans, nuts and seeds are evenly coated with the mashed pumpkin. Prepare a wide oven tray and a cannoli-shaped mold.

I make flapjacks like pies on a wide tray, and bite-sized cupcakes like muffins in cannoli shapes. When pouring the mixture in the mold and putting on the wide tray, adjust it so that the ingredients for nuts and beans are evenly distributed. Then bake in a preheated oven at 180 degrees for 25 minutes. While baking, my entire kitchen is instantly filled with the scent of cinnamon powder, and the sweet and savory scent of sweet pumpkin tickles my nose pleasantly.

The mixture I make are completely free of oil, sugar, honey, milk or cream. And the sugar content depends purely on the unique sweetness of the sweet pumpkin used. Also, no rice flour or wheat flour is added. So the soft pumpkin is the only thing that holds the nuts, seeds and beans together.

It is delicious when eaten warm or eaten cold. The soft texture of the pumpkin is really amazing. And the savory taste of kidney beans reminds me of the taste of glutinous rice cake with red bean paste, which Koreans love so much, so I don’t really get tired of it, and I can eat a lot of it over and over again. ????

Because it does not contain glutinous rice flour, there is no chewy texture like the traditional pumpkin rice cake eaten in Korea. But instead, the savory and moderately crunchy nutty ingredients combined with the silky and soft texture of pumpkin make my tummy feel infinitely delighted and happy.

When you want a healthy, not too sweet dessert, try this easy-to-make healthy snack. You will be amazed by the delicious results without fail. ????

<Ingredients>

two cups pumpkin
1 cup kidney beans and black beans
2 eggs
half cup peanuts
half cup sunflower seeds
half a cup of raisins
1 tbsp cinnamon powder
a pinch of salt

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