THAI PUMPKIN STEAMED CAKE RECIPE
Discover a beloved traditional Thai dessert with this easy Thai Pumpkin Steamed Cake recipe, known as ‘Kanom Fak Thong’ (ขนมฟักทอง). These delightful little cakes are wonderfully soft and chewy, combining the sweet, earthy flavour of pumpkin with the rich creaminess of coconut milk. This naturally gluten-free Thai recipe is simple to make and results in a fragrant, comforting treat that’s perfect for an afternoon snack or dessert.
Ingredients (for approx. 15-20 small cakes):
- 300g pumpkin, peeled, deseeded, and cut into chunks
- 150g rice flour
- 50g tapioca starch
- 100g caster sugar
- 50g palm sugar, finely chopped
- 250ml coconut milk
- 1/2 tsp salt
- 100g shredded coconut (fresh or desiccated), mixed with a pinch of salt
Method:
- Steam the Pumpkin: Place the pumpkin chunks in a steamer over medium-high heat. Steam for 15-20 minutes, or until the pumpkin is very soft and tender. Transfer the hot pumpkin to a large bowl and mash it thoroughly with a fork or potato masher until smooth.
- Make the Batter: To the mashed pumpkin, add the rice flour, tapioca starch, caster sugar, palm sugar, and salt. Mix well to combine.
- Add Coconut Milk: Gradually pour in the coconut milk, whisking continuously as you go, until you have a smooth, thick, and lump-free batter.
- Prepare for Steaming: Prepare your steamer with water and bring it to a rolling boil. If you are using small individual silicone cups, ceramic dishes, or a small tray, lightly grease them with a little vegetable oil.
- Steam the Cakes: Pour the pumpkin batter into your prepared cups or moulds, filling them almost to the top. Sprinkle a generous amount of the salted shredded coconut over the top of each one.
- Steam: Carefully place the cups into the steamer. Cover with the lid (it’s helpful to wrap the lid in a clean tea towel to prevent condensation from dripping onto the cakes). Steam for 15-20 minutes, or until a skewer inserted into the centre comes out clean.
- Cool and Serve: Remove the steamed cakes from the steamer and let them cool down for at least 10-15 minutes. This helps them to firm up. Once cooled, you can remove them from the moulds. They are delicious served warm or at room temperature.
FAK TONG (PUMPKIN)
£13.00
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JADE LEAF TAPIOCA STARCH
£1.40
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Note:
- Pumpkin Type: Using a pumpkin variety like Kabocha (which is common in Asia) will give you the best flavour and a fluffy, dry texture.
- Texture: The combination of rice flour and tapioca starch gives this dessert its signature “soft and chewy” (หนึบหนับ – neung-nub) texture.
- Storage: Store any leftover cakes in an airtight container in the refrigerator for up to 2 days. You can refresh them by steaming for a few minutes before serving.
