Steamed Thai pumpkin cake
Ingredients
- 25g tapioca starch
- 60g rice flour
- ½ tablespoon arrowroot
- 125ml (½ cup) coconut cream
- 100g sugar
- 1 pumpkin (about 1 kg), peeled, seeded and grated
- 250ml (1 cup) coconut milk
- a good pinch of salt
Preparation
1. Mix the tapioca starch, rice flour and arrowroot together. Gradually add the coconut cream and stir constantly until all the cream has been used, about 10 minutes.
2. Add the sugar, pumpkin, coconut milk and salt. Stir until the sugar is dissolved.
3. Pour the batter into a square 25cm cake tin or tray. Steam for 25 minutes.
4. Cool the cake and cut into squares. Serve and enjoy!
Serves: 6
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