Skip to main content

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
  1. Steam the pumpkin till soft, mash it while still hot, set aside, let cool.
  2. 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.
  3. Cover with cling wrap or a damp muslin cloth, leave it in a warm place to prove till double in size, approximately 1 hour.  
  4. STIR THE DOUGH TO MIX IT WELL.  (This is an important step).
  5. 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.
  6. Remove from steamer and let cool before serving.
  7. Yield :  7 steamed cakes

Comments

Popular posts from this blog

Hakka Mee aka Hakka Noodles

This is yet another one dish meal, Hakka Mee/Hakka Noodles. These noodles are quite similar to Won Ton Noodles, except that they  have less lye water and the noodles are a bit flat and thicker.  They're served with bean sprouts with a generous serving of minced meat sauce. the noodles, ........... need to loosen them up before cooking serve with chilli sauce topped with chopped garlic ..... that will do the trick ..... yummy! Recipe for Hakka Mee aka Hakka Noodles Ingredients 180 gm Minced Pork 60 gm Garlic  -  chopped 200 gm Bean Sprouts 4 dried Chinese mushrooms - soaked and diced 3/4 cup water 1 Tsp cornflour + 3 Tbsp of water 3 servings of Hakka noodles Oil for frying. Garnishing  -  Chopped spring onions Seasoning for minced pork 1/2 Tsp Salt 1  Tsp sugar 1  Tbsp  Fish sauce 1  Tsp dark soya sauce A dash of pepper Preparation Saute the chopped garlic with 1 Tbsp oil, fry till fragrant Add in the seasoned minced pork, diced mushroo

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.