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Thai Steamed Pumpkin Cake

A delightful and authentic Thai dessert made with fresh pumpkin, coconut milk, and tapioca flour, creating a rich, flavorful cake that melts in your mouth.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: Thai
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 15.2 ounces pumpkin (fresh, peeled, and cut into chunks) Look for vibrant orange pumpkin for the best flavor. Can substitute with sweet potatoes.
  • 8.8 ounces rice flour Use glutinous rice flour for a chewier texture.
  • 7.05 ounces tapioca flour Ensure it's fresh for the best results.
  • 8.8 ounces granulated sugar Adjust to your taste for sweetness.
  • 2 cups coconut milk Opt for full-fat coconut milk for richness.
  • 1/2 cup shredded fresh coconut Alternatively, use dry coconut if fresh isn't available.

Method
 

Preparation
  1. Start by filling half a large saucepan with water, bringing it to a robust boil.
Steaming Pumpkin
  1. Place a steamer basket on top and gently add the pumpkin chunks. Cover with a lid and steam for 15-20 minutes, or until tender.
  2. Once done, remove from heat and place in a large bowl.
Preparing Cake Mixture
  1. Keep the steamer on heat and add your cake molds to warm up.
  2. Mash the steamed pumpkin until smooth.
  3. In a separate bowl, whisk together rice flour, tapioca flour, and sugar.
  4. Gradually add the coconut milk to the dry mixture and whisk until smooth.
  5. Gently fold the dry mixture into the mashed pumpkin until well merged.
  6. Spoon the batter into the cake molds, filling them about three-quarters full. Sprinkle shredded coconut on top.
Final Steaming
  1. Close the lid and steam for another 15-20 minutes. Check for doneness with a toothpick.
Cooling & Serving
  1. Allow the cakes to cool before removing them from the molds. Serve and enjoy!

Notes

Make sure your pumpkin is cooked through for the best texture. Store leftover cakes in an airtight container in the fridge for up to 3-4 days.