Steamed pumpkin cake

Steamed pumpkin cake


1 person made this

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

Wiley Bangkok (Krung Thep Maha Nakhon), Thailand

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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