Steaming Pumpkin: Cake Perfection

Steamed pumpkin cake is a delicious and healthy dessert that is perfect for any occasion. This soft and moist cake can be made in a few simple steps and is sure to be a hit with your family and friends. With a natural sweetness and a vibrant golden colour, it is a treat for both the eyes and the taste buds. The cake can be easily prepared with basic ingredients and a steamer, making it an excellent choice for those who want to try something new.

Preparing the ingredients

Firstly, gather all the necessary ingredients, which can vary depending on the recipe you choose. Some common ingredients include pumpkin, rice flour or all-purpose flour, cornstarch or tapioca flour, sugar, coconut milk, dried shrimp, mushrooms, and various seasonings. Check your chosen recipe and make sure you have all the required ingredients before you begin.

Now, let's prepare the pumpkin. You can use either fresh or store-bought pumpkin puree. If using fresh pumpkin, start by peeling and shredding the pumpkin into thin pieces. Cut the pumpkin into small cubes and steam them until they are soft and tender. Once steamed, mash the pumpkin cubes with a fork or use an immersion blender to create a smooth puree.

Next, prepare the additional mix-ins. This may include rehydrating dried shrimp and mushrooms by soaking them in water separately until they are soft. Finely chop the shrimp and mushrooms and set them aside. You can also prepare the fried shallots by slicing the shallots and frying them in oil over medium-low heat until they are golden brown.

For the batter, combine the flour, starch or flour, and liquid from soaking the mushrooms (if using). You can also add seasonings like salt and pepper to the batter. Stir the ingredients together until you have a smooth batter with a sticky consistency.

At this point, you can mix in the dried shrimp and mushroom mixture, along with the fried shallots, into the batter. You can also add other ingredients like raisins or chopped green onions, depending on your preference.

Finally, prepare your steaming setup. Grease a steaming tray or cake pan with oil and line the bottom with parchment paper for easy removal. You can use an 8-inch round or square pan, ensuring it has a depth of at least 3 inches to accommodate the batter.

Now you are ready to combine the pumpkin puree with the batter and transfer the mixture to the prepared pan. Spread the batter evenly and smoothly in the pan.

With these steps, you have successfully prepared the ingredients for your steamed pumpkin cake. Remember to refer to your chosen recipe for specific quantities and additional instructions. Now, you can proceed to the steaming and cooking process, following the guidelines provided in your recipe.

Making the batter

To make the batter for a steamed pumpkin cake, you will need to combine dry ingredients in one bowl and wet ingredients in another.

For the dry ingredients, you will need flour. Some recipes suggest using rice flour and tapioca flour for a gluten-free option, while others suggest using all-purpose flour. You will need 2 cups of flour in total. To this, add 1 teaspoon of baking soda and 2 teaspoons of baking powder. If you are making a savoury pumpkin cake, you can also add salt and pepper. For a sweet pumpkin cake, you can add caster or granulated sugar to the dry ingredients.

For the wet ingredients, you will need 3 large eggs, 1 cup of oil (such as extra light olive oil, vegetable or corn oil), and 1 can (15 oz) of pumpkin puree. If you are making a savoury pumpkin cake, you can use mushroom liquid instead of the pumpkin puree.

Once you have prepared the dry and wet ingredients, you can add the wet ingredients to the dry ingredients and whisk until smooth.

Cooking the cake

The cooking time for the steamed pumpkin cake will vary depending on the recipe you are following. Most recipes require the cake to be cooked for around 30 to 60 minutes. However, it is important to note that the cake may still appear soft and wet at the end of the cooking time. Don't panic, as it will firm up when cooled.

For the Chinese steamed pumpkin cake, you will need to first peel and shred the pumpkin into thin pieces. Then, fry the filling and prepare a flour batter. Add the batter to the cooked filling and stir until it becomes sticky. Transfer the mixture to a greased pan and steam until set.

For the Thai steamed pumpkin cake, start by filling a large saucepan halfway with water and bringing it to a boil. Add a steamer basket and place the pumpkin inside. Cover and steam for 15-20 minutes. Remove the pumpkin from the heat and mash it with a fork. Next, mix the dry ingredients (rice flour, tapioca flour, and sugar) in a separate bowl. Add coconut milk to the dry mixture and whisk until well combined. Pour this flour mixture into the mashed pumpkin and whisk until blended. Spoon the batter into cake molds, add shredded coconut on top, and steam for another 15-20 minutes.

For the Savory Steamed Pumpkin Kuih, combine the rice flour, corn starch, liquid from soaking mushrooms, pumpkin, salt, and pepper. Stir until a smooth batter forms. Add the dried shrimp and mushroom mixture, along with half of the fried shallots, to the batter and stir to combine. Pour the mixture into a greased 7"x 7" square or 8-inch round baking pan. Steam the cake for 50 minutes to 1 hour, or until a tester comes out clean.

Finally, for the Steamed Chinese Pumpkin Cake, cut the pumpkin into chunks and steam until soft, which should take about 15 minutes. Mash the cooked pumpkin with a fork while it is still hot. Blend the mashed pumpkin with milk and caster sugar until a fine paste forms. Add instant dry yeast, all-purpose flour, and raisins (optional) to the pumpkin mixture and fold well with a hand whisk or rubber spatula to form a smooth dough. Pour the batter into a greased 8-inch round pan and let it rest until it doubles in volume. Place the pan in a steaming wok, bring the water to a boil, and steam the cake for 30 minutes. Turn off the heat and let the cake sit inside the steaming wok for an additional 5-10 minutes.

Adding toppings

• Fried shallots: These add a crunchy texture and savoury flavour to the cake. You can fry the shallots in oil until they are golden brown and then set them aside to use as a garnish.
• Green onions: Finely chop some green onions and sprinkle them on top of the cake for a fresh flavour and a pop of colour.
• Chilli: For a spicy kick, add some finely chopped red chillies or sliced green chillies on top of your steamed pumpkin cake. You can adjust the amount of chilli to your preferred spice level.
• Raisins: Soak some raisins in water or alcohol to plump them up, then place them on top of the cake batter before steaming. This will add a burst of sweetness and a contrasting texture to the cake.
• Shredded coconut: For a tropical twist, top your steamed pumpkin cake with shredded fresh coconut. This is a traditional topping for Thai steamed pumpkin cake, adding depth of flavour and a unique texture.
• Nuts: Toasted pecans, walnuts, or other nuts of your choice can be chopped and sprinkled on top of the cake. This adds a crunchy texture and nutty flavour to the cake.

Storing and reheating

If you have leftovers, you can store them in an airtight container in the refrigerator for up to a week without toppings. For longer storage, slice the cake into individual serving sizes and place them on a baking sheet lined with parchment paper, ensuring the slices don't touch. Freeze for about an hour, and then transfer to a freezer bag.

When you're ready to eat, you can reheat your cake in a steamer until heated through, or in the microwave for a minute or less. If you garnished your cake with toppings such as green onion, chilli, or fried shallots, it's best to add these after reheating.

Frequently asked questions