Three Asian flavors for Italian Easter rice pies

The bunny and the bells wish you a Merry Easter, even you don’t believe in chocolate eggs.
Well, that’s a personal version of the Italian Easter pies filled with rice and ricotta. This one is simplified and plant-based.

I’ve added flavoring to cooked rice, let it overnight to soak the liquid.

That’s the Asian touch. Lots of zests of yuzu, mikan (mandarin orange) and kumquat, and some juice. I also mixed it a good amount of firm tofu, after squeezing water out of it and crumbling it. Then some coconut yogurt.

Filled pies (the crust is simply flour, olive oil, water sugar, yuzu zest).

Decorate them. That doesn’t cost more and that’s so much prettier.

Bake about one hour at moderate heat.

Let them cool. Ideally wait till the next day so the flavors have the time to develop fully.

Yummm… I love Easter sweets.