This healthy and easy Steamed Chinese Pumpkin Cake is soft and moist especially when served warm. You can place the remaining pumpkin cake in the fridge and re-steam it the next day for morning breakfast.
Author: Anncoo Journal
Instant Dry Yeast
Pumpkins (1 3/4 cups)
to chunk and steam to soft for about 15 minutes. Mash cooked pumpkin with a fork while it is still hot.
Blend mashed pumpkin,
Milk (7.5 oz)
Caster Sugar (1/2 cup)
till fine paste.
Instant Dry Yeast (1/2 Tbsp)
All-Purpose Flour (2 1/3 cups)
into pumpkin mixture, fold well a hand whisk or rubber spatula to form a smooth dough.
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.
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.
Remove cake from pan after slightly cool down. Serve and enjoy!
Best to use an 8-inch cake pan for this recipe to prevent overflowing.
Alternatively, you can also place the pumpkin cake in the steamer to proof for about 20-30 minutes or to double volume before turning on the heat.
Nutrition Per Serving
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