Thai Steamed Pumpkin Cake (Khanom Fak Thong) Recipe

Ingredients

• Main Ingredients
• o 500 grams of steamed pumpkin, mashed
  o 150 grams of rice flour (Floating Lotus brand)
  o 50 grams of tapioca flour (Floating Lotus brand)
  o 250 ml of coconut milk
  o 150 grams of sugar (or adjust to taste)
  o 1/2 teaspoon of salt

• Topping
• o Grated coconut meat, as desired

How to Cook

1. Prepare the Pumpkin : Steam the pumpkin until soft and mash it until smooth. Set aside to cool.

2. Combine the Ingredients : In a mixing bowl, combine the mashed pumpkin, rice flour, tapioca flour, sugar, and salt. Mix well.

3. Gradually Add Coconut Milk : Gradually pour the coconut milk into the flour mixture, stirring until well combined and smooth.

4. Prepare for Steaming : Boil water in a steamer. Lightly grease the molds or cups.

5. Steam the Custard : Spoon the batter into the molds or cups, filling them about 3/4 full. Sprinkle with grated coconut. Steam in the steamer for about 20-25 minutes, or until cooked through.

6. Check for Doneness : Insert a toothpick into the center of a custard. If it comes out clean, the custard is done.

7. Cool and Serve : Remove the custards from the steamer and let them cool slightly before serving.

Tips

• Choose pumpkins with deep yellow flesh for a vibrant color and sweet flavor.
• Adjust the sweetness of the custard to your liking.
• If mature coconut meat is not available, you can use young coconut meat instead.

Cautions

• Do not over-steam the custards, as they will become tough.
• Use medium heat to steam the custards, so they cook evenly and are not soggy.

Try this recipe and enjoy this simple, delicious Thai dessert that's perfect for the whole family!