6 INGREDIENTS • 6 STEPS • 1HR 25MINS

Steamed Chinese Pumpkin Cake

Name: Steamed Chinese Pumpkin Cake
Total time: PT5100.0S
Yield: 6
Ingredients: 210 gram Pumpkin; 300 gram All-Purpose Flour; 80 gram Caster Sugar; 2 teaspoon Instant Dry Yeast; 210 gram Milk; to taste Raisins

Recipe

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.

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Anncoo Journal

Hi, I’m Ann Low, from the sunny island – Singapore. 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.

http://www.anncoojournal.com/

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 25MINS

Total Time

$0.34

Cost Per Serving

Ingredients

Servings

6

us / metric

1 3/4 cups

Pumpkins, peeled

2 1/3 cups

1/2 cup

2 tsp

7.5 oz

to taste

Raisins

Nutrition Per Serving

VIEW ALL

Calories

265

Fat

1.3 g

Protein

7.3 g

Carbs

56.1 g

Add to plan

Steamed Chinese Pumpkin Cake

Save

Anncoo Journal

Hi, I’m Ann Low, from the sunny island – Singapore. 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.

http://www.anncoojournal.com/

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 the volume before turning on the heat.

Cooking InstructionsHide images

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 (2 tsp) and All-Purpose Flour (2 1/3 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!