Three Asian flavors for Italian Easter rice pies

GOURMANDE in OSAKA

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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.

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

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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.

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

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

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Bake about one hour at moderate heat.

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

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Yummm… I love Easter sweets.

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