Steamed Chinese Pumpkin Cake
This healthy and easy Steamed Chinese Pumpkin Cake is soft and  moist especially when served warm.
    Servings Prep Time
    7-8servings 45minutes
    Cook Time
    40minutes
    Servings Prep Time
    7-8servings 45minutes
    Cook Time
    40minutes
    Ingredients
    Instructions
    1. Cut pumpkin to chunk and steam to soft for about 15 minutes. Mash cooked pumpkin with a fork while it is still hot.
    2. Blend mashed pumpkin, milk and sugar till fine paste.
    3. Add dry yeast and flour into pumpkin mixture, fold well a hand whisk or rubber spatula to form a smooth dough.
    4. Pour batter into a round lined pan (grease a 8 inch round pan sides) and let it rest to double volume, about 20-30 minutes, add some raisins on top and place it in steaming wok.
    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. Remove cake from pan after slightly cool down and serve.
    Recipe Notes

    My cake was overflown when steaming because I’ve used a wrong cake pan (7 inch pan is a bit small). Best to use a 8 inch cake pan for this recipe.

    Alternatively, you can also place the pumpkin cake in the steamer to proof for about 20-30 minutes or to double volume before turning on the heat.