Recipes - Thai

Khanom Fak Thong (Steamed Pumpkin Cake)


A popular dessert commonly found in Thai eateries, these steamed pumpkin cakes are a treat to those with a sweet tooth. Did you also know that pumpkins are loaded with potassium, antioxidants and vitamins A, C, E and beta-carotene? What more excuse do you need to have more dessert?
Cooking Time: 15mins - 30mins
Serves:5 to 8
Total time: 30mins - 60mins
Course: Dessert
Cook Method: Steam
Cuisine: Thai









Ingredients:

250g pumpkin (diced)
½ cup rice flour
30g cup potato flour
25g shredded coconut
½ cup sugar
¼ tsp salt
½ cup coconut milk




Steps:
  1. In a steamer, steam 250g diced pumpkin for about 20 mins or until cooked through and soft. Let it cool for a few minutes and mash it until the mash is lump-free.
  2. Next, add sugar, rice flour and potato flour in a bowl and mix thoroughly.
  3. While mixing, slowly pour in the coconut milk. Then add salt and about 15g of shredded coconut and mix well. Leave the rest of the shredded coconut for use as topping later.
  4. Pour batter into moulds or small bowls suitable for steaming. Fill them up until they are about ¾ full, and sprinkle the remaining shredded coconut on top of each mould.

Steam for about 10-15 mins until they thicken and have a custard-like texture. Remove from steamer and serve warm. You can remove them from the moulds or just eat them directly from whatever you steamed them in.


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Khanom Fak Thong (Steamed Pumpkin Cake)

Khanom Fak Thong (Steamed Pumpkin Cake)

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A popular dessert commonly found in Thai eateries, these steamed pumpkin cakes are a treat to those with a sweet tooth. Did you also know that pumpkins are loaded with potassium, antioxidants and vitamins A, C, E and beta-carotene? What more excuse do you need to have more dessert?

Cooking Time: 15mins - 30mins
Serves: 5 to 8
Total time: 30mins - 60mins
Course: Dessert
Cook Method: Steam
Cuisine: Thai
Ingredients

250g pumpkin (diced)
½ cup rice flour
30g cup potato flour
25g shredded coconut
½ cup sugar
¼ tsp salt
½ cup coconut milk

Instructions
  1. In a steamer, steam 250g diced pumpkin for about 20 mins or until cooked through and soft. Let it cool for a few minutes and mash it until the mash is lump-free.
  2. Next, add sugar, rice flour and potato flour in a bowl and mix thoroughly.
  3. While mixing, slowly pour in the coconut milk. Then add salt and about 15g of shredded coconut and mix well. Leave the rest of the shredded coconut for use as topping later.
  4. Pour batter into moulds or small bowls suitable for steaming. Fill them up until they are about ¾ full, and sprinkle the remaining shredded coconut on top of each mould.

Steam for about 10-15 mins until they thicken and have a custard-like texture. Remove from steamer and serve warm. You can remove them from the moulds or just eat them directly from whatever you steamed them in.

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