Steamed pumpkin cake

    50 mins

    This recipe is a variation on the standard steamed coconut cake using pumpkins.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    4 people made this

    Serves: 4 

    • 1 whole pumpkin, about 1 kilo in weight
    • 120g rice flour
    • 25g tapioca flour
    • 100g granulated sugar
    • 1/2 teaspoon salt
    • 125 ml (1/2 cup) coconut milk
    • 300g fresh grated coconut

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Cut the pumpkin in half and scoop out the seeds. Place the 2 pumpkin halves face down on a baking tray and bake at 180 degrees Celsius until soft, about 20-30 minutes.
    2. Let the pumpkin cool and scoop out the flesh, leaving the skin behind.
    3. In a large bowl, mix together the pumpkin flesh, rice flour, tapioca flour, sugar, salt, coconut milk and 250g fresh grated coconut. Spread the mixture out evenly in a baking tray and sprinkle the remainder of the coconut on top.
    4. Steam for 30 minutes in a steamer. Once cooked, turn out from the tray and serve hot or cold.

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