Thai-Style Steamed Pumpkin Cake

1 Reviews

Prep: 10 min
Cook: 25 min
Ready In: 55 min

“This is a slightly different take on the traditional Thai steamed pumpkin cake. You simply need to grate the pumpkin, mix all the ingredients together, place in a pan, and steam. You can cool the cake and cut it into squares to serve at a later time - it is the perfect snack!” - by wiley

Ingredients

2 tablespoons tapioca flour
1/4 cup rice flour
1 1/2 teaspoons arrowroot powder
1/2 cup coconut cream
1 cup white sugar
1 (2 pound) pumpkin - peeled, seeded, and grated
1 cup coconut milk
1/8 teaspoon salt

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Directions

Bring about 1-1/2 inches of water to boil in a steamer fitted with a basket large enough for a 9-inch square baking dish to lie flat.
Sift the tapioca flour, rice flour, and arrowroot powder together into a bowl. Gradually stir the coconut cream into the mixture until completely incorporated and smooth, about 10 minutes. Stir the sugar, pumpkin, coconut milk, and salt into the mixture, dissolving the sugar completely into the batter; pour into a 9-inch square baking dish.
Steam over the boiling water until the cake is cooked through, about 25 minutes. Allow the cake to cool before cutting into squares to serve.

Nutrition

Amount Per Serving (6 total)

Calories
366 cal
18%

Fat
12.3 g
19%

Carbs
65.5 g
21%

Based on a 2,000 calorie diet

Reviews (1)

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Poleydog

Mar. 8, 2013

"Easy to make. Followed the recipe exaclty and it turned out beautifully. Really nice cake either warm or cold. I steamed mine in the wok in a loaf tin as I didn't have a 9 inch tin. I didn't change th..." See moree time, it was cooked after 25 minutes."

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