Steamed Chinese Pumpkin Cake

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

210 g

Pumpkins , peeled

300 g

All-Purpose Flour

80 g

Caster Sugar

6 g

Instant Dry Yeast

210 g

Milk

to taste

Raisins

Cooking Instructions

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Step 1

Cut Pumpkins (210 g) to chunk and steam to soft for about 15 minutes. Mash cooked pumpkin with a fork while it is still hot.

Step 2

Blend mashed pumpkin, Milk (210 g) , and Caster Sugar (80 g) till fine paste.

Step 3

Add Instant Dry Yeast (6 g) and All-Purpose Flour (300 g) into pumpkin mixture, fold well a hand whisk or rubber spatula to form a smooth dough.

Step 4

Pour batter into a round lined pan, grease an 8 inch round pan sides and let it rest to double volume, about 20-30 minutes, add Raisins (to taste) on top and place it in steaming wok.

Step 5

Turn the fire to high and bring water to boil and steam pumpkin cake for 30 minutes. Off heat and let pumpkin cake sit inside the steaming wok for another 5-10 minutes.

Step 6

Remove cake from pan after slightly cool down. Serve and enjoy!