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Tuesday, May 26, 2015

STEAMED PUMPKIN KUIH WITH GRATED COCONUT [金瓜椰丝糕]

Was attracted to this golden looking kuih posted by Aunty Young quite sometime ago.  Finally made it when the kuih making 'bugs' attack my kitchen and there were requests from family members for steamed kuihs.
This pumpkin kuih not only looks sweet but is delicious with the 'lemak-lemak' taste.  Soft and springy.  Only thing to note is to steam for 30 to 35 minutes if steaming in a big mould.  Agree with Aunty Young, the sweetness is just nice and not to reduce the sugar.  

Recipe Source - Adapted from Aunty Young's Blog 
Ingredients
270 gm pumpkin puree
270 gm tapioca flour
1 tbsp rice flour
225 gm sugar
1/2 tsp salt
300 ml coconut milk
270 ml water [suggest to reduce to 200 ml if puree is too wet]
For Coating: 200 gm grated white coconut + 1 tsp salt [Mix evenly and steam for 10 minutes]*
* Need not steam it if serving right away



  1. Steam the pumpkin until cooked [about 20-30 minutes], then mash it.
  2. Mix in the tapioca flour, rice flour, sugar and salt in a mixing bowl.  Gradually add in the coconut milk and water.  STRAIN through a sieve.
  3. Pour the mixture into a pot and cook over a small flame while stirring constantly for about 10 minutes or until it gels up a little.
  4. Pour the mixture into small moulds and steam over high heat for 20 minutes, or until a skewer inserted comes out clean.  If using a big mould, steam for 30-35 minutes or until set and firm.
  5. Remove from mould and allow to cool completely [several hours]. Cut into pieces and coat with grated white coconut. 

I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young. 

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