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Thai-Style Steamed Pumpkin Cake

Thai-Style Steamed Pumpkin Cake

  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    55 m
wiley

wiley

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 366 kcal
  • 18%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 65.5g
  • 21%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 64 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
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Reviews

Poleydog
0

Poleydog

3/8/2013

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 the time, it was cooked after 25 minutes.

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