This healthy and easy Steamed Chinese Pumpkin Cake is soft and moist especially when served warm.
Author Ann Low
Prep Time 45mins
Cook Time 40mins
Total Time 1hr25mins
5gdry yeastabout 2 teaspoons
some raisins for topping
Cut pumpkin to chunk and steam to soft for about 15 minutes. Mash cooked pumpkin with a fork while it is still hot.
Blend mashed pumpkin, milk and sugar till fine paste.
Add dry yeast and flour into pumpkin mixture, fold well a hand whisk or rubber spatula to form a smooth dough.
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.
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.
My cake was overflowed 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.