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Thai-Style Steamed Pumpkin Cake Recipe

Thai-Style Steamed Pumpkin Cake Recipe

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Ingredients:

Serving

2 tbsp tapioca flour
1/4 cup rice flour
1 1/2 tsp arrowroot powder
1/2 cup coconut cream
1 cup white sugar
1 (2 lb) pumpkin - peeled, seeded, and grated
1 cup coconut milk
1/8 tsp salt

Directions:

Bring about 1-1/2 inches of water to boil in a steamer fitted with a basket large enough for a 9-inch square baking dish to lie flat.
Sift the tapioca flour, rice flour, and arrowroot powder together into a bowl. Gradually stir the coconut cream into the mixture until completely incorporated and smooth, about 10 minutes. Stir the sugar, pumpkin, coconut milk, and salt into the mixture, dissolving the sugar completely into the batter; pour into a 9-inch square baking dish.
Steam over the boiling water until the cake is cooked through, about 25 minutes. Allow the cake to cool before cutting into squares to serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	306.4 Kcal (1283 kJ)
Calories from fat	122.51 Kcal
		% Daily Value*
Total Fat	13.61g	21%
Sodium	66.78mg	3%
Potassium	395.35mg	8%
Total Carbs	47.2g	16%
Sugars	36.29g	145%
Dietary Fiber	1.69g	7%
Protein	2.22g	4%
Vitamin C	8.1mg	14%
Iron	1.6mg	9%
Calcium	24.2mg	2%

Amount Per 100 g
Calories	177.6 Kcal (744 kJ)
Calories from fat	71.01 Kcal
		% Daily Value*
Total Fat	7.89g	21%
Sodium	38.71mg	3%
Potassium	229.16mg	8%
Total Carbs	27.36g	16%
Sugars	21.03g	145%
Dietary Fiber	0.98g	7%
Protein	1.29g	4%
Vitamin C	4.7mg	14%
Iron	0.9mg	9%
Calcium	14mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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