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

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.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Steamed minced Pork with Mui Choy ~ 梅菜蒸猪肉

This is a homey, comforting dish which you can never find on the menu of a Chinese restaurant.  Perhaps you may find it in an economy rice stall.  There are two types of Mui Choy (梅菜) or preserved mustard, one is salty while the other is sweet and in this recipe, I used the latter.  The Mui Choy lends flavour and aroma to the dish and most often is paired with pork, either minced or pork belly chunks.  In this recipe, the minced meat must be with a bit of fat, otherwise the dish will turn out dry and dense.  Give this a try and see whether you like it or not. Steamed Minced Pork with Mui Choy ~  梅菜蒸猪肉  Ingredients  320 gm minced pork with a bit of fat 70 gm sweet mui choy (preserved sweet mustard green) Seasoning for minced pork 1 tsp sesame oil 1 tsp Shaoxing wine 1/2 tsp light soy sauce 1/2 tsp sugar 1 Tbsp oil 2 Tbsp cornflour 3 Tbsp water Method Marinate the minced pork with the above seasoning and stir the pork in one direction, till sticky.  Set