food 4 tots

Steamed pumpkin muffins

steamed pumpkin muffins, pumpkin muffins, toddler, food for kids, snack, steamed cake, steamed bread, Japanese, mushipan

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 (6.5cm diameter (opening)x 5cm diameter (base) x 3.5cm depth pudding mould) – note 1

Ingredients:
125 grams pumpkin (note 2)
1 egg (large) – 64g (with shell), at room temperature
85 grams castor sugar
½ teaspoon salt
100 grams thick coconut milk (canned or fresh) – (I used Kara UHT coconut cream)
30 grams salad oil (I used extra virgin olive oil)
200 grams cake flour (low protein flour)
1½ teaspoons double acting baking powder (note 3)

Methods:

  1. Mix cake flour and baking powder together. Sieve and set aside.
  2. De-skin pumpkin, cut into small cubes, steam and mash with a fork. Set aside.
  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).
  4. In a mixing bowl, beat egg until foamy with a hand whisk.
  5. Add in sugar and salt. Continue beating until well combined and the sugar and salt are dissolved.
  6. Add in coconut milk, oil and pumpkin in sequence. Mix until well combined for each addition.
  7. 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.
  8. Spoon the batter into the lined pudding moulds until 80% full.
  9. Steam on high heat for about 15 minutes.
  10. Once it’s done, remove the pudding moulds from the cooking pot/ wok and transfer to a cooling rack.
  11. Best to serve warm.

Notes:

  1. I bought these pudding moulds from Daiso.
  2. I used Australian pumpkin. If you use local pumpkin, then you need to add more sugar.
  3. 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)
  4. 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.
  5. If you find the muffins are a bit dry, add a dollop of jam (ie strawberry jam) onto the muffins.
  6. Use a knife to score the top of the muffin batter (just like how you score your bread). It helps to split the top of the muffins, hence creating the smiling effect. (This tip is shared by Sugar & Spice & EverythingNice)

 

steamed pumpkin muffins, pumpkin muffins, toddler, food for kids, snack, steamed cake, steamed bread, Japanese, mushipan

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310 Comments

  1. Siew says:

    Hi,may I know if using electrical steamer how long should I set? Besides, can I use brown sugar instead of castor sugar; superfine flour instead of cake flour? Because this are what I have:-P And I don’t have any baking powder, what baking powder is commonly used so I will go and buy one. TIA! Thx for sharing yr recipe, as I only have steamer don’t hv any oven. Pls share more steaming recipe!:-)

    • food-4tots says:

      Siew: Follow the time given in my recipe. Yes, you can use brown sugar but it may give you a different taste and colour for the muffins. It should be fine to use superfine flour. Baking powder is a raising agent that is commonly used in baking. Please get one that states “double acting baking powder”. I’m glad you like steaming recipes. Will definitely share more in future. ;)

  2. Purple Panther says:

    Hi, can we replace pumpkin with sweet potato? Do we need to remove the fiber from the sweet potato?

    What other alternate ingredients if we do not want to use Pumpkin – (allergies)

    Thanks.

    • food-4tots says:

      Purple Panther: Yes, you can but it may have a different taste and texture. This is because sweet potato has less moisture and sweetness than pumpkin. It would be better to remove the skin. I think sweet potato is a good substitution for pumpkin. ;)

  3. spidyqueen says:

    hello, can i use a rice cooker instead? Also, i can use a electrical hand blender right? Sorry for the basic questions. am relatively new at this.
    Thanks!

    • food-4tots says:

      Spidyqueen: I’m sorry that I haven’t tried it with a rice cooker before. There is no need to use electrical hand blender. Hand whisk is good enough. Happy trying! ;)

      • Ranita says:

        Hi, I tried it using my rice cooker to steam and it turned out perfect. Love this receipe !! Can’t wait to try with different flavors.

  4. May says:

    Hi, can I use canned pumpkin purée? And if so, should I stick to the same amount as stated in the recipe? I love your blog, thanks so much for sharing. I live in Germany and it’s wonderful to be able to prepare yummy asian food for my family.

    • food-4tots says:

      May: Yes, if that’s what you have. Just substitute with the same amount. If the sweetness for pumpkin purée is same as the normal pumpkin, then there is no need to adjust the sugar. Glad that you like my recipes! Happy trying! ;)

  5. Siew says:

    Hi I had just bought the kara UHT coconut cream, just wonder if can’t finish using it, how long can I keep in the refrigerator? Besides, I couldn’t get the double acting baking powder yet. I found the baking powder only so didn’t buy yet. May I know what brand? The one I found were royal baking powder and”arm and hammer”brand pure baking powder. They are not stated double acting so better clarify first. TIA!

    • food-4tots says:

      Siew: For coconut cream, you can keep it for 3-4 days in the fridge or 2 weeks in the freezer. But, it is better to check the taste before using it. I was told that Royal baking powder is single acting. Not sure about Arm and Hammer brand. Alternatively, you can get it from any local baking supply shop. ;)

  6. Celine Lim says:

    Hi! I so can’t wait to try steamed muffins, they look so unbelievably soft and fluffy compares to BAKED muffins..
    Question though, can I substitute Coconut Milk 100g to Coconut Oil for the same g amount?
    Thank you so much!! <3

  7. Siew says:

    Hi thx for the recipe! For the first time I got my cake steamed so well! I got a question here, after eating the cake the tongue feels rough is it something deal with the baking powder? Actually the cake taste very good as I follow all yr ingredient just the feeling of the mouth after eating is weird, hope u can help. TIA!

    • food-4tots says:

      Siew: Thanks for sharing your feedback! Did you follow my recipe closely? I don’t think the baking powder will give you the weird feeling of the mouth. You must make sure it’s measured at 1½ TEASPOON (not tablespoon). You also need to ensure the flour and BP are mixed thoroughly and sieved. :)

  8. Siew says:

    Oic! I think my mistake was not mix them:-P I sieved them one by one. Ok will try again. Thank you very much!

  9. Ching says:

    Hi! I’ve been a silent reader of your blog for awhile and I’m grateful for your sharing of recipes. They are a good source of inspiration when I ran out of ideas :)
    I haven’t tried steaming cakes before. I’m wondering if my steamer is not big enough to accommodate all the muffins, can I steam them in batches?
    Thanks!

  10. chris says:

    Hi, can I replace the coconut milk with soy milk? And I only have all purpose plain flour. Pls advice! Tia!

  11. Anita says:

    Hi there,
    You have such a lovery and informative website!
    I already bookmarked your website!
    I just sent you a email via the contact form regarding your pumpkin huat kueh’s pudding mould. I hope you have receive it and have time to reply to me.
    Many thanks :)

  12. Jayna says:

    This is my baby’s favorite. I replaced coconut milk with uht fresh milk , salad oil to coconut oil and it turns out yummy too
    . I am sure coconut milk will taste awesome.

  13. Jesslyn says:

    Hi, good day. Got to know your blog from a friend of mine. What a lovely blog :)
    My question for this recipe:-
    Any replacement for egg? because my baby is allergic to egg. Can I use yogurt i/o coconut milk?
    Thanks

  14. Jesslyn says:

    thank you so much for the useful info. Btw, may I know what is the different between thick UHT coconut milk and fresh coconut milk? Can I use the fresh coconut milk?

    • food-4tots says:

      Jesslyn: I had bought thick UHT coconut milk once but it tasted awful. The coconut cream I used for this recipe is surprisingly very fragrant. Yes, you can use fresh coconut milk. :)

  15. Carol says:

    Taste for fresh coconut milk is much better.

    it is convenient to use UHT coconut milk but some brand have funny taste and it may have preservatives added.

  16. evlyn says:

    Thanks for the recipe I love ur blog too..just wanna knw how many tsp do I need if I use single raising baking powder?

    • food-4tots says:

      Evlyn: Thank you for loving my blog. I’m not sure how to substitute double acting baking powder with single acting baking powder. If possible, get double acting baking powder before trying this recipe. :)

  17. Ching says:

    Hi, thank you for your effort on the beautiful photos and recipe.

    I am a newbie trying to learn baking from the basic.

    Yesterday I try out the same recipe from table for 2. But I fail,the cake doesnt smiling. I use normal muffin cup and manage to make 5 cups.

    I suspect I put too much batter in the cup tat y it is too heavy to “huat”

    Fyi, I use baking powder instead of DABP as wendy mention she fail when she use DABP.

    Then after reading your recipe, I got more confused. Should I use normal or double action.
    The one I am using is bake king baking powder. Yellow color.

    Sorry for the long qst.
    I need to find out the root cause.

    It is very demotivating when the cake doesnt turn out what u expected.

    • food-4tots says:

      Ching: I’m not sure why Wendy failed when she was using DABP. There are 2 types of baking powder produced by Bake King. Look for the one with DABP. For my recipe, it is highly recommended to use DABP as explained in my note. There are a lot of problems that may cause your cakes not rising. I think your muffin cups are too big as you only have 5 cups. Can you find the pudding moulds I use for this recipe? If you still have any queries, you can write directly to me – foodfortots@yahoo.com. I will try my best to trouble shoot for you.

  18. jessie says:

    Hi, thanks for sharing, I am so eager to try this but I am so disappointed I cant find cake flour at NTUC, is self raising flour suitable? I have it in my cupboard,

    • food-4tots says:

      Jessie: That’s weird. I used to buy cake flour from NTUC. Maybe it is temporary out of stock. Alternately, you can use plain flour. For SR flour, it contains baking powder, so it is one to one substitution. :)

  19. Carol says:

    Good morning

    Last Sunday I made steamed muffin but disappointed as failed. Not sure where went wrong as the batter doesn’t rise up. Texture after steamed is not fluffy.

    I used sweet potato instead of pumkin.
    Used plain water instead of coconut milk.
    Did not use egg but subsitute with water.

    • food-4tots says:

      Carol: As you have substituted a few of the ingredients in the recipe, it is difficult for me to troubleshoot the problem for you. I would strongly suggest that you follow my recipe closely in your next attempt if you want to achieve the best result. :)

  20. Lynnzo says:

    Hi, is Bicarbonate Soda the same as Baking Powder?cos i just bought a bottle of BakeKing Bicarbonate Soda..can use in this recipe?TIA

  21. YK says:

    Hi, may i use all purpose flour to replace cake flour?

    Or self rising flour for cake flour with baking powder?

    My kids are sensitive wheat flour. I have to use non wheat flour.

    Please advise. Thx!

  22. Kristine says:

    Hello, thank you for your recipe.

    For the smiling effect, you mentioned that we have to score the batter like we do with scoring bread for decoration. Do we score the batter BEFORE WE START STEAMING or do we score the batter half way through when the top crust of the muffin has already set?

    It’s 初十五 (Chinese day 15th) tomorrow. I would really love to do it today.

    • food-4tots says:

      Kristine: Just score before steaming. Do not open the lid during steaming. Happy trying! :)

      • Kristine says:

        I have 7 muffins and I scored 3 of them before steaming and it seems that the cut was not clear and they sticked back together… is it correct?

        The other four I scored after steaming for 5 mins with high heat.

        • food-4tots says:

          Kristine: Did you mean that you opened the lid (cover) and scored the muffins? As I had mentioned in my earlier reply, you must not open the lid during steaming. This will cause a drop of the temperature and the muffins will not be able to rise properly. When I did these muffins, I didn’t score them but they still had the smiling effect. What is the size of your muffin mould? Can you send me a photo?

    • Kristine says:

      I followed your recipe and did not make any changes except putting 3 tsp of baking powder (because I don’t have double act BP) but the muffin turns out too moist. Few muffin raise but not enough and the rest just didn’t raise at all.

      Please offer me some advice.

  23. pim says:

    Hello what if i omit egg 4m the recipe is it possible.

  24. bee says:

    Can my 6 months old baby eat this?

    • food-4tots says:

      Bee: My recipes in this blog are not recommended for kids before 2.5 years old as some of the ingredients will trigger allergy and health issue. I don’t recommend babies before one to consume salt, sugar and oil. Thus, this recipe is not suitable for your little one at this point of time. :)

  25. Cecilia Hiong says:

    Tried your recipe.. I love the texture. So soft and the sweetness is just nice. They raised but did not “smile” as wide as like yours. Btw, I tried mini sized paper cups. They looked cute and adorable. Tq for sharing.

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