Steamed Thai Pumpkin Cake

Steamed Thai Pumpkin Cake


4 people made this

This is a slightly different take on the traditional Thai steamed pumpkin and coconut cake. Its a sweet cake that is gluten-free and tastes great!


Serves: 6 

  • 25g tapioca starch
  • 60g rice flour
  • 1/2 tablespoon arrowroot
  • 1/2 cup (125ml) coconut cream
  • 100g sugar
  • 1 pumpkin (about 1 kg), peeled, seeded and grated
  • 1 cup (250ml) coconut milk
  • a good pinch of salt

Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Mix the tapioca starch, rice flour and arrowroot together. Gradually add the coconut cream and stir constantly until all the cream has been used, about 10 minutes.
  2. Add the sugar, pumpkin, coconut milk and salt. Stir until the sugar is dissolved.
  3. Pour the batter into a square 25cm cake tin or tray. Steam for 25 minutes.
  4. Cool the cake and cut into squares. Serve and enjoy!

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Reviews (2)


I'm trying to work out how to steam the tin? - 10 Apr 2010


. This was a really nice dish. Easy to prepare. Followed the recipe exactly and steamed it in a loaf tin in the wok on a rack. - 08 Mar 2013

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