Steamed pumpkin muffins
8 June 2011 | 137 comments
Posted in cake/ muffin, Chinese, Featured Articles, Japanese, snacks, Vegetarian
Posted in cake/ muffin, Chinese, Featured Articles, Japanese, snacks, Vegetarian
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RECIPE FOR STEAMED PUMPKIN MUFFINS
Source: Adapted and modified Table for Two and More and originated from Yochana Cake’s Delight
Make: 11-12 muffins (7cm diameter x 3.5cm depth pudding mould) – note 1
Ingredients:
125g pumpkin (note 2)
1 egg (large) – 64g (with shell), at room temperature
85g castor sugar
½ tsp salt
100g thick coconut milk (canned or fresh) – (I used Kara UHT coconut cream)
30g salad oil (I used extra virgin olive oil)
200g cake flour
1.5 tsp double acting baking powder (note 3)Methods:
- Mix cake flour and baking powder together. Sieve and set aside.
- De-skin pumpkin, cut into small cubes, steam and mash with a fork. Set aside.
- Preheat steamer – Fill a cooking pot/ wok with water and bring water to a boil. Place a steaming rack (it’s optional if you are using AMC steaming pot). Wrap the lid with a piece of cloth to avoid condensation during steaming (see photo below).
- In a mixing bowl, beat egg until foamy with a hand whisk.
- Add in sugar and salt. Continue beating until well combined and the sugar and salt are dissolved.
- Add in coconut milk, oil and pumpkin in sequence. Mix until well combined for each addition.
- Make a well in the middle of the flour mixture from step (2). Pour the wet mixture from step (6) into it in 2-3 batches. Use a spatula to fold in the wet mixture until blended and no traces of flour.
- Spoon the batter into the lined pudding moulds until 80% full.
- Steam on high heat for about 15 minutes.
- Once it’s done, remove the pudding moulds from the cooking pot/ wok and transfer to a cooling rack.
- Best to serve warm.
Notes:
- I bought these pudding moulds from Daiso.
- I used Australian pumpkin. If you use local pumpkin, then you need to add more sugar.
- Double acting vs single acting: Most baking powders are double-acting, which means the baking powder reacts twice; contain one acid that dissolves when it comes in contact with water and another acid that does not dissolve until it reaches a higher temperature in a hot oven. This type of double action ensures that the finished product is light and fluffy. Single-acting baking powders are mainly used by manufacturers and are usually not available for retail sale. (Source: What is cooking America)
- Extra muffins can be frozen in the fridge for later consumption. Before eating, remove from the freezer, thaw slightly and steam again for 10-12 minutes until the muffins are soft.
- If you find the muffins are a bit dry, add a dollop of jam (ie strawberry jam) onto the muffins.
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137 Comments
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Hi, for preheating the steamer, how long do I need to preheat it? Or can I just place my muffins in after the water boils?
Lynn: It will depend on whether it is from the fridge or freezer. For frozen ones, it will normally take 15 minutes but for chilled ones, it will take 10 minutes. Hope it helps!
Lovely!! Am pretty sensitive for this kind of kuih as always fails me, but i simply love it. will give a try!
JJ: Give it a try! It’s pretty easy if you follow the steps closely. Looking forward to receiving your feedback!
Sorry for the confusion, I mean by your method no.3, Preheat steamer – Fill a cooking pot/ wok with water and bring water to a boil. Place a steaming rack (it’s optional if you are using AMC steaming pot). Wrap the lid with a piece of cloth to avoid condensation during steaming (see photo below).
Can I put in the batter when it starts to boil?
Lynn: Opps! It’s my fault too. Hehe! Yes, the step is correct. To avoid the muffins from shrinking after cooling, slightly open the lid towards the last 1-2 minutes. Once the steaming is completed, transfer the steamer away and let it stay (with the lid still slightly open) for 1-2 minutes. Remember, do not over-steam your muffins as they will be hard. Hope it helps!
Hi ..Tried last night by substituted with sweet potatoes and used ‘super fine flour. Seems batter too thick (Not drop consistency
. Some smiled and some not, taste not too good (more of flourly smell). Appreciate your expertise..
JJ: Thanks for your kind feedback and sorry to hear that your modified version didn’t turn as per your expectation. This recipe will yield a “spoonable” batter (not “pourable”). I’m not sure what kind of drop consistency you are referring to. It’s better to use pumpkin than sweet potatoes as the former is more flavourful. It’s quite difficult for me to trouble shoot for you based on your brief explanation here.You need to give me more details on what you had done. Did you follow exactly all my steps? What did you use to steam your muffins? What kind of mould did you use? Did you fill up the batter up to 90%? Did you oversteam them? If possible, please send me some photos.
Hi, i changed using pumpkin instead. The batter was soft but heavy when spooned. I used the little chinese porcelain cups. Will try again and send you the pics if not successful.
BTW, how is the texture of the kuih when cool?
JJ: As you used little cups for steaming, the diameter may be smaller and cause some of your muffins not able to show a smiling face. These muffins still soft even after it’s cooled. But, it’s still best to serve warm. Hope to hearing your success story!
Dear, dah try pg tadi much better then muffin yg baked…i put cream cheese filling instead just like normal pumpkin muffin and few choc chips for my hubby’s request… Very light and soft for tummy … Such a keeper recipe esp during cold or rainy day… Thank you…
Hailey: It’s my pleasure to share. Glad it suits your palate!!
Hi
I like the idea of steaming than baking the muffins. I have a question for this recipe, can I use fresh milk instead of coconut milk?
Thanks ;-D
CF: Though fresh milk is not a direct substitute for coconut milk, it’s still possible to use it in this recipe. However, I would suggest that you stick to coconut milk because it goes very well with pumpkin and gives the muffins a very flavourful and delicious taste.
Ok, thanks. Looking forward to trying it out this weekend. Yay..
CF: That’s great! Happy trying!
Hi, may I ask which kind of cake flour did you use? Thanks.
Sherlyn: I used Prima brand cake flour. Hope it helps!
Thanks! I’m now trying to make your no-bake lemon cheesecake. Will let you know how it worked out!
Sherlyn: Great! Happy trying!!
Hi, the muffins turned out great! Took a picture of a great smile one of it had. Thanks for the fabulous, easy to follow recipe!
Sherlyn: Wow! That’s great! Would you be able to share your success by uploading your photo at my Facebook fan page? See you there!