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Steamed Pumpkin Cake in the Style of Thai Khanom Tan

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Ingredients

Starter:

  • 20 grams rice flour (use this type of rice flour for best results)
  • 4 grams active dry yeast
  • 2 grams sugar
  • 34 grams lukewarm water

Batter:

  • One 14-ounce can coconut milk, lukewarm
  • 30 grams plain vegetable oil
  • 128 grams sugar
  • 210 grams rice flour
  • 2 grams active dry yeast
  • 100 grams pumpkin or squash purée
  • 2 grams salt
  • 4 grams baking soda

Topping:

  • 40 grams of grated coconut meat (this type that comes frozen is best; I grated my own using a bunny.)

Preparation

Click here for preparation method.

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