About this recipe:This delicious Thai steamed pumpkin cake is simple to make, gluten-free and vegan-friendly. Pumpkin is grated into a batter made with coconut milk, coconut cream, rice flour, tapioca flour and sugar.
2 tablespoons tapioca flour
4 tablespoons rice flour
1 1/2 teaspoons arrowroot powder
125ml coconut cream
200g caster sugar
1 (900g) pumpkin - peeled, seeded and grated
250ml coconut milk
1/8 teaspoon salt
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Bring about 4cm of water to the boil in a pan fitted with a steamer large enough to fit a 23cm square baking dish.
Sift the tapioca flour, rice flour and arrowroot powder together into a bowl. Gradually stir the coconut cream into the mixture until completely incorporated and smooth, about 10 minutes. Stir the sugar, pumpkin, coconut milk and salt into the mixture, dissolving the sugar completely into the batter; pour into a 23cm square baking dish.
Steam over the boiling water until the cake is cooked through, about 25 minutes. Allow the cake to cool before cutting into squares to serve.
If your local supermarket doesn't stock arrowroot powder or tapioca flour, you can find them in speciality shops or online.
To ensure that this recipe is indeed gluten free and vegan-friendly, double check all of your ingredients prior to cooking.