STEAMED PUMPKIN MUFFINS

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:

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.