This Pumpkin Steam Cake is actually my mother's recipe. I remember wrapped in the fragrant banana leaves and the aroma of pumpkin & coconut in the kitchen. It's been my siblings childhood favorite and now you can also enjoy it in your kitchen as well!
Cook time: 40
Total time: 55
Asian pumpkin/coconut steam cake
- 2 -1/2 cups of grated sugar pumpkin
- 2 cups of sugar
- 1 teaspoon of salt
- 1 cup of flour
- 1 cup of of coconut flakes
- 1/2 package of coconut powder Let's Do Organics: Organic Coconut Flakes, 7 oz (3 pack)
- 1 teaspoon of vanilla extract
- 8 to 12 Banana leaves
In a large bowl, add in the grated pumpkin. Gradually add in the sugar. Mix it well, then add in the salt. Stir in the coconut powder follow by a cup of flour.
Mix all the ingredients well. Add in the coconut flakes, stir a couple of times. Finally add in the vanilla extract, stir.
Rinse the Banana leaves and wipe gently with a paper towel.
On a flat surface, lay 2 pieces of banana leaves. Add about 2 1/2 tablespoons of the pumpkin batter in the middle of the banana leaves.
Fold the banana leaves into a square shape. Tie the wrapped banana leaves with butcher twine (strings). Do not tie it too tight, the banana leaves might tear.
Place on the steamer tray an inch apart from each other. Steam for about 40 minutes. Cool down for a couple of minutes and enjoy! Best serve warm.
Store it by wrapping it with reynols plastic wrap in the fridge. Microwave for 2 minutes.