Thai Style Steamed Pumpkin Cake Food

STEAMED PUMPKIN CAKE

Steamed Pumpkin Cake image

This makes a great light textured cake, almost like angel cake. One I like to make because it's so easy. Put in the crockpot and let it do the work. In less than 4 hours you have a great pumpkin dessert. With a dollop of whipped cream this is easy home cooking at its best!

Provided by Vseward Chef-V

Categories Dessert

Time 3h15m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup butter, melted
2 cups packed light brown sugar
3 eggs, beaten
1 (15 ounce) can solid-pack pumpkin

Steps:

Grease 2-1/2-quart souffle dish or baking pan that fits into slow cooker.
Combine flour, baking powder, baking soda, cinnamon, salt and cloves in medium bowl; set aside.
Beat butter, brown sugar and eggs in large bowl with electric mixer at medium speed until creamy. Beat in pumpkin. Stir in flour mixture.
Spoon batter into prepared souffle dish.
Fill slow cooker with 1 inch hot water. Make foil handles by tearing off 3 (18x2 inch) strips of heavy foil, or use regular foil folded to double thickness. Crisscross foil strips in spoke design in bottom of slow cooker. Place souffle dish on center of strips. Pull foil strips up and over dish. This allows for easy removal of souffle dish.
Place souffle dish in slow cooker. Cover; cook on High 3 to 3 1/2 hours or until wooden toothpick inserted into center of cake comes out clean.

Nutrition Facts : Calories 291.5, Fat 9.1, SaturatedFat 5.3, Cholesterol 73.2, Sodium 386.7, Carbohydrate 50.4, Fiber 0.7, Sugar 35.9, Protein 3.6

THAI-STYLE STEAMED PUMPKIN CAKE

Thai-Style Steamed Pumpkin Cake image

This is a slightly different take on the traditional Thai steamed pumpkin cake. You simply need to grate the pumpkin, mix all the ingredients together, place in a pan, and steam. You can cool the cake and cut it into squares to serve at a later time - it is the perfect snack!

Provided by wiley

Categories World Cuisine Recipes Asian Thai

Time 55m

Yield 6

Number Of Ingredients 8

Ingredients

2 tablespoons tapioca flour
¼ cup rice flour
1 ½ teaspoons arrowroot powder
½ cup unsweetened coconut cream
1 cup white sugar
1 (2 pound) pumpkin - peeled, seeded, and grated
1 cup coconut milk
⅛ teaspoon salt

Steps:

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.

Nutrition Facts : Calories 344.3 calories, Carbohydrate 53.7 g, Fat 15.2 g, Fiber 1.8 g, Protein 3.4 g, SaturatedFat 13.4 g, Sodium 55.8 mg, Sugar 35.4 g

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