Thai Steamed Pumpkin Cake ขนมฟักทอง
Topped with shredded fresh coconut, this Thai steamed pumpkin cake is a fun finger food that is easy to make, delicious, and totally portable. It's the perfect treat for afternoon tea, get-togethers, and holiday parties
- Prep time
- 30 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 15.2 ounces pumpkin (peeled and cut into chunks)
- 8.8 ounces rice flour
- 7.05 ounces tapioca flour
- 8.8 ounces granulated sugar
- 2 cups coconut milk
- 1/2 cup shreded fresh coconut (fresh)
Instructions
- 1
Fill half a large saucepan with water and bring it to a hard boil. Add a steamer basket on top and place the pumpkin in it. Then, cover with a lid and steam for 15-20 minutes.
- 2
Remove the steamed pumpkin from heat and put it in a large bowl. Place your cake molds in the same steamer without turning off the heat. Then, mash the steamed pumpkin with a fork.
- 3
Mix rice flour, tapioca flour, and sugar in a bowl with a spoon.
- 4
Add coconut milk to the dry mixture.
- 5
Whisk the dry mixture and coconut milk together until well combined.
- 6
Pour the flour mixture into the mashed pumpkin bowl.
- 7
Whisk together until well combined.
- 8
Open the lid of the steamer and spoon the batter into the cake molds.
- 9
Add shredded coconut to the top of the batter.
- 10
Close the lid and steam for 15-20 minutes. Let cool before removing the cake from the molds to enjoy.