Steamed Pumpkin Muffin~ 6 servings

 Since I was a child, I always love eating Huat Kueh ("发糕"). It is a Chinese style cupcake, made out of plain flour, rice flour, brown sugar, baking powder and water. I like the texture of this traditional cupcake and often it is only sold around Chinese New Year. As the years went by, more and more people prefer to eat western cakes and not many places would sell these Huat Kueh.

So when I found this recipe on the blog page a friend had posted on facebook, I decided to give it a try making them for J. They are fluffy and soft and make really good breakfast or snack items for both kids and adults.

Oh and in a facebook group that I subscribed to, the admin has launched a cookout event with a different key ingredient for each month. And for the month of September, it is the PUMPKIN! Yay...so there you have it!

This is my 2nd time making and they turned out perfect! It's was a heart-warming moment when I saw the beautiful "smiles" that each came with! (I told my hubby this and he laughed! coz he said I used the word 'heart-warming' when I saw the result!!)

Ingredients:

125g pumpkin 

1 egg (large) – 64g (with shell), at room temperature

85g castor sugar

100g thick coconut milk (canned or fresh)

30g salad oil (I used olive oil)

200g cake flour

1.5 tsp baking powder

6-8 foil moulds

Method:
1. De-skin pumpkin, cut into small cubes, steam and mash with a fork. Set aside.

2. Mix cake flour and baking powder together. Sieve and set aside.

3. In a mixing bowl, beat egg until foamy with a hand whisk. Add in sugar and salt. Continue beating until well combined and the sugar and salt are dissolved.

4. Add in coconut milk, oil and pumpkin in sequence. Mix until well combined for each addition.

5. Pour the flour dry ingredients in 2-3 batches into the wet mixture. Use the hand whisk/spatula to blend the ingredients until no traces of flour.

6. Preheat steamer – Fill a cooking pot/ wok with water and bring water to a boil.

7. While you are preheating the steamer, spoon the batter into the foil moulds until 80% full.

8. Steam on high heat for about 15 minutes. Once it’s done, transfer to a cooling rack.


And if you like the original recipe, check out this link:
http://food-4tots.com/2011/06/08/steamed-pumpkin-muffins/2/