Recipe by the80srule
I think few adore sugar and pumpkin as much as I do. :D I guess you could say this is something of a copycat recipe-- I went to this Japanese "snack cafe" several years ago and had these delicious pumpkin nuggets that came with chocolate and vanilla dipping sauces. Mine came out much thicker than I remember those ones, (and I haven't quite mastered that Japanese confectionery technique for a soft outside and creamy inside) but they're still really good. The chocolate sauce seemed like a thick chocolate syrup like U-Bet, but I think my vanilla sauce is even better (and will probably post as a separate recipe) You can use all-purpose flour for the nugget mixture, but I find that the rice flour is really the best or a mix of the two works too.
Top Review by Elmotoo
Very interesting & very easy! We couldn't pick up the nuggets to dip - they crumbled too much. They seem a bit 'something' - at first I want to say dry but they're not really dry - & we're wondering if the addition of an egg would help? Loving the sauce but I did not add sugar to it! Made for the vIP of the vegan swap 12/09!! Thanks for the yummy dessert!
- 2 cups pumpkin puree (one 15-oz can will do)
- 2 1⁄2 cups rice flour
- 1⁄2 cup plain yogurt (small-curd cottage cheese is a suitable substitute too)
- 1 tablespoon brown sugar
- 1 teaspoon nutmeg
- 1⁄2 teaspoon ginger
- 1 1⁄2 tablespoons sugar
- 1 teaspoon baking soda
- 1 teaspoon lemon juice
- 1 1⁄2 teaspoons cinnamon
- 1⁄2 teaspoon salt
VANILLA SAUCE INGREDIENTS
- 14 ounces sweetened condensed milk
- 2 teaspoons vanilla extract
- 2 teaspoons sugar
- 1⁄2 teaspoon nutmeg
Directions See How It's Made
- Make the vanilla sauce by whisking the SAUCE ingredients together in a medium size bowl or container. Cover and refrigerate it to chill for now.
- Mix the NUGGETS by combining the NUGGET ingredients together, preferably with an electric mixer but you can also use a blender or food processor on a low pulse setting. Or just mix by hand with a wooden spoon.
- The nugget mix should have the same consistency as a thin cookie dough. If it seems runny and keeps sliding off the spoon, add more flour.
- Use a wooden spoon to place large dollops of the mixture onto a greased cookie sheet (I like to line the pan with foil and use cooking spray.) The yield is about 12-15 large nuggets.
- Bake for 20-30 minutes or until lightly browned on top. Let cool for at least 10 minutes.
- Serve with the vanilla sauce and enjoy! They're also tasty with chocolate sauce, fruit sauces, caramel, and tons of other dips and toppings! How about my Pumpkin Fluff Dip if you're not afraid of pumpkin overload? :D.