Vegan rice muffins with sweet red bean filling

Ingredients for 6 servings:

• 1 cup rice pudding, approx. 100 g
• 2 cup(s) milk substitute (rice milk)
• 50 ml cream substitute (rice cuisine)
• 50 ml sunflower oil
• 50 g sugar
• 50 g spelt flour
• 1 tsp, heaped soy flour
• 1 tsp baking powder
• 75 g sweetened red bean paste
• powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 35 minutes

Bring the rice pudding and rice milk to a boil, reduce the heat, and let the rice swell over low heat until tender. Stir occasionally to prevent sticking. Set aside and let cool completely. Transfer the cooked, cold rice pudding to a tall container, add the sunflower oil and rice pudding mix, and blend the mixture with a hand blender until it reaches a smooth, sticky consistency. Add the sugar, soy flour, spelt flour, and baking powder, and mix well, ideally using a hand mixer. Lightly grease the muffin tin and spoon a tablespoon of batter into each muffin tin. Place a walnut-sized piece of sweet red bean paste in the center and cover with another tablespoon of rice batter. Bake in a preheated oven at 185°C (350°F) for 35 minutes. Dust with powdered sugar and enjoy warm; they don’t taste nearly as good cold. The muffins can also be served as a warm dessert. Since I use large muffin cups, I get 6. You can get the sweet red bean paste at an Asian store.