RECIPE
6 INGREDIENTS6 STEPS1HR 25MIN

Steamed Chinese Pumpkin Cake

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Anncoo Journal
I believe that cooking and baking are an art, and I want to share my experiences with everyone in the world. My recipes are quick and easy with a focus on natural ingredients.
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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.

1HR 25MIN

Total Cooking Time

6

Ingredients
Anncoo Journal
I believe that cooking and baking are an art, and I want to share my experiences with everyone in the world. My recipes are quick and easy with a focus on natural ingredients.
GO TO BLOG
Ingredients
US / METRIC
Servings:
6
Serves 6
1 3/4 cups
Pumpkins , peeled
7.5 oz
to taste
Raisins
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Author's Notes

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.

Directions

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Step 1
Cut 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.
Step 2
Blend mashed pumpkin, Milk (7.5 oz) , and Caster Sugar (1/2 cup) till fine paste.
Step 3
Add Instant Dry Yeast (1/2 Tbsp) and All-Purpose Flour (2 2/3 cups) 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!

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