Name: Steamed Chinese Pumpkin Cake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Chinese
Ingredients: 210 gram Pumpkin; 300 gram All-Purpose Flour; 80 gram Caster Sugar; 2 teaspoon Instant Dry Yeast; 210 gram Milk; Raisins to taste

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Introduction

Steamed Chinese Pumpkin Cake is a soft, mildly sweet treat perfect for any time of day. Made with fresh pumpkin and a light yeast batter, it offers a comforting texture and subtle flavors that are enhanced by the natural sweetness of raisins.

A close-up of a tall, round, black baking tin filled with a yellow sponge cake batter that has risen above the edges and looks soft and airy, dotted with dark red raisins spread evenly on top and a few in the center. The baking tin is placed on a white marbled surface surrounded by brown star-shaped wooden pieces arranged in a circle. In the background, there is a dark gray teapot and two small cups, all softly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

210 gram Pumpkin
300 gram All-Purpose Flour

80 gram Caster Sugar
2 teaspoon Instant Dry Yeast

210 gram Milk
Raisins to taste

Instructions

Step 1: Cut the pumpkin into chunks and steam until soft, about 15 minutes. While still hot, mash the cooked pumpkin thoroughly with a fork.
Step 2: Blend the mashed pumpkin with milk and caster sugar until you achieve a smooth paste.
Step 3: Add the instant dry yeast and all-purpose flour into the pumpkin mixture. Fold gently with a hand whisk or rubber spatula until the dough is smooth and well combined.

Step 4: Pour the batter into a greased 8-inch round pan lined with parchment paper. Add raisins on top to taste. Let the batter rest in a warm place until it doubles in volume, about 20-30 minutes.
Step 5: Place the pan inside a steaming wok. Bring the water to a boil over high heat, then steam the cake for 30 minutes. After turning off the heat, let the cake sit in the steamer for an additional 5-10 minutes.
Step 6: Remove the cake from the pan once it has slightly cooled. Slice, serve, and enjoy your warm steamed pumpkin cake!

Tips & Variations

For a richer flavor, substitute part of the milk with coconut milk.
Try adding a pinch of cinnamon or nutmeg to the batter for a warm spice note.
Use golden raisins for a sweeter, fruitier taste and more appealing color contrast.

Make sure the water in the steamer doesn’t touch the cake pan to avoid sogginess.

Storage

Store leftover pumpkin cake in an airtight container in the refrigerator for up to 3 days. Reheat by steaming again for a few minutes or microwaving with a damp paper towel to keep it moist. This cake is best enjoyed fresh but keeps well when properly stored.

How to Serve

The image shows a single round, fluffy yellow cake batter in a black cake pan, rising above the edge with a slightly uneven surface dotted with dark raisins embedded both on the top and slightly visible on the sides. The pan sits on a white marbled surface with a decorative wooden trivet shaped like flower petals underneath it. The background is out of focus but features a dark tea set softly blurred, creating a cozy atmosphere. The cake batter looks soft, moist, and fresh. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh yeast instead of instant dry yeast?

Yes, you can substitute fresh yeast, but use about three times the amount and dissolve it in warm milk before mixing it into the batter.

Is it necessary to steam the cake or can I bake it?

Steaming gives the cake its characteristic soft and moist texture. Baking will result in a denser, drier cake, so steaming is recommended for the best experience.