Thai Steamed Pumpkin Cake 

Equipment

• 1 stainless steel saucepan with a steamer basket
• 12 Thai dessert molds

Ingredients

• 15.2 ounces pumpkin peeled and cut into chunks
• 8.8 ounces rice flour
• 7.05 ounces tapioca flour
• 8.8 ounces granulated sugar
• 2 cups coconut milk
• 1/2 cup shreded fresh coconut fresh

Instructions

1. Fill half a large saucepan with water and bring it to a hard boil. Add a steamer basket on top and place the pumpkin in it. Then, cover with a lid and steam for 15-20 minutes.
2. Remove the steamed pumpkin from heat and put it in a large bowl. Place your cake molds in the same steamer without turning off the heat. Then, mash the steamed pumpkin with a fork.
3. Mix rice flour, tapioca flour, and sugar in a bowl with a spoon.
4. Add coconut milk to the dry mixture.
5. Whisk the dry mixture and coconut milk together until well combined.
6. Pour the flour mixture into the mashed pumpkin bowl.
7. Whisk together until well combined.
8. Open the lid of the steamer and spoon the batter into the cake molds.
9. Add shredded coconut to the top of the batter.
10. Close the lid and steam for 15-20 minutes. Let cool before removing the cake from the molds to enjoy.