Thai Steamed Pumpkin Cake ขนมฟักทอง
Topped with shredded fresh coconut, this Thai steamed pumpkin cake is a fun finger food that is easy to make, delicious, and totally portable. It's the perfect treat for afternoon tea, get-togethers, and holiday parties
Prep Time30 minutes mins
Cook Time40 minutes mins
Total Time1 hour hr 10 minutes mins
Course: Dessert
Cuisine: Asian, Thai
Diet: Vegan, Vegetarian
Calories: 3542kcal
Fill half a large saucepan with water and bring it to a hard boil. Add a steamer basket on top and place the pumpkin in it. Then, cover with a lid and steam for 15-20 minutes. Remove the steamed pumpkin from heat and put it in a large bowl. Place your cake molds in the same steamer without turning off the heat. Then, mash the steamed pumpkin with a fork.
Mix rice flour, tapioca flour, and sugar in a bowl with a spoon.
Add coconut milk to the dry mixture.
Whisk the dry mixture and coconut milk together until well combined.
Pour the flour mixture into the mashed pumpkin bowl.
Whisk together until well combined.
Open the lid of the steamer and spoon the batter into the cake molds.
Add shredded coconut to the top of the batter.
Close the lid and steam for 15-20 minutes. Let cool before removing the cake from the molds to enjoy.
- You can use any shapes of cake molds you have but make sure they are safe in the steamer.
- Don't make your steamed pumpkin cake too thick or large. It's supposed to be something easy to grab and eaten in one or two bites.
- You can store any leftovers in an airtight container and store them in the refrigerator for a day or two and eat them cold or reheat them in the microwave. However, it's best to finish them within the day of making and without refrigerating them.
Calories: 3542kcal | Carbohydrates: 663g | Protein: 28g | Fat: 101g | Saturated Fat: 87g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 66mg | Potassium: 2694mg | Fiber: 8g | Sugar: 261g | Vitamin A: 36684IU | Vitamin C: 43mg | Calcium: 199mg | Iron: 22mg