I prefer steamed pumpkin muffins to baked ones :) I mean after eating these soft and fluffy ones I have to admit that these are truly delicious. A keeper no doubt and the whole preparation took just 30 minutes . I steamed the pumpkin the night before and prepare the pumpkin batter in the early morning in time to take to office for my colleagues . They gave a thumbs up for these steamed pumpkin muffins. I used the japanese pumpkin instead of the local ones , not that it taste better but because it is not as sweet as the local. I find the local ones are overly sweet for my taste LOL! I took the recipe from Food4Tots . She has many healthy recipes on her blog which I truly love and shall try some of her recipes in the near future. Read on for the recipe..........
love the rich yellow color of the japanese pumpkin
they are smiling at me when I remove them from
the steamer and of course when they smile,
I smiled too....yay! I got it right !!! They all smiled :)
see such a sweet smile.....
cottony soft and it remained
soft even after a few hours.............
I took some to the office for my colleagues
and they loved it :)
Steamed Pumpkin Muffins - adapted from Food4Tots
125 gm pumpkin
1 egg (large ) - at room temperature
85g castor sugar
1/2 tsp salt
100g thick coconut milk
30g salad oil * I used canola oil
200g cake flour
1.5 tsp double acting baking powder
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. Wrap the lid with a piece of cloth to avoid condensation during steaming.
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.
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