Pumpkin Steamed Cake ~ 蒸南瓜蛋糕

These Pumpkin Steamed Cakes are soft and moist and they can be served for breakfast or as a snack at any time of the day. The amazing fragrance is due to the nice blend of coconut milk with brown sugar, not forgetting the wonderful taste of the slightly dense cake.

Pumpkin Steamed Cake ~ 蒸南瓜蛋糕 (adapted from 'here' )

Ingredients

250 gm mashed pumpkin
1 large egg
130 ml coconut milk
110 gm light or dark brown sugar
250 gm plain flour
1.1/8 tsp yeast

Method

Steam the pumpkin till soft, mash it while still hot, set aside, let cool.
Sift the flour into a mixing bowl, add in the egg, coconut milk, mashed pumpkin, sugar and yeast. Whisk till well incorporated. The batter is quite thick at this juncture.
Cover with cling wrap or a damp muslin cloth, leave it in a warm place to prove till double in size, approximately 1 hour.
STIR THE DOUGH TO MIX IT WELL. (This is an important step).
Heat up the steamer and line the cups with cupcake liners. Fill up the cup to 3/4 full and steam immediately on high heat for about 15 to 20 mins. Test with a skewer till it comes out clean.
Remove from steamer and let cool before serving.
Yield : 7 steamed cakes

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