Huat kuih — steamed pumpkin cakes
Soft pumpkin cakes steamed until their tops split open.
Active time25 min
Cooking30 min
Total1 hResting : 10 min
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Ingredients
- 180 g raw pumpkin flesh
- 280 g water
- 400 g wheat flour
- 50 g sunflower oil
- 26 g baking powder
- 2 g salt
- 130 g sugar
Preparation
Peel and deseed the pumpkin, then weigh the stated flesh. Heat the steamer. Thinly slice the pumpkin flesh. Put it on a plate in a preheated steamer. Cover and steam for 15 min, until easily mashed. Off the heat, mash it with the sugar and salt.
180 g raw pumpkin flesh2 g salt130 g sugar- knife
- chopping board
- steamer
- plate
- potato masher
Mix the purée with the water and oil. Sift the flour and baking powder into a mixing bowl. Fold in the purée with a spatula just until no dry flour remains. Rest for 10 min.
280 g water400 g wheat flour50 g sunflower oil26 g baking powder- mixing bowl
- fine sieve
- spatula
Line muffin moulds with paper liners. Spoon in the batter, filling the moulds three-quarters full. Tap out large air bubbles. Put them in the vigorously boiling steamer and steam, covered, for 15 min. The cakes should rise, split on top and have no wet batter in the centre. Unmould and serve warm or at room temperature.
- muffin moulds
- paper liners
- steamer
Allergens
- Gluten
Composition to check for: Celery, Crustaceans, Eggs, Fish, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.