Make Your Own Khmer Pumpkin Cake

🥥 A little steaming, a little coconut cream… a lot of comfort

Ingredients:

300g Pumpkin, Peeled & cut in small chunks, 2 Eggs,

140 to 170g of Palm Sugar, 150ml of Coconut Milk, 100g Rice Flour,

30g Tapioca Flour, 1/2 tsp of Salt, 50 to 80g of Fresh Grated Coconut.

For Coconut Cream Topping:

200ml Coconut Milk, 1-2tbsp Sugar, 1/4 tsb Salt,

1 tsp Rice Flour, 2tbsp Water

Instructions:

- Wash, Peel, Remove the Skin and Cut Pumpkin in small chunks. then Steam for 15-20mins (until very soft)

- Once steamed, mash the pumpkin as smooth as possible.

- Add the Eggs, Palm Sugar (melted or dissolved), Coconut Milk to the Pumpkin Puree. Mix until smooth and Creamy

- Stir in the Grated Coconut. mix it evenly.

In a separate bowl, combine the Rice Flour, Tapioca Flour, Salt. then add into the Pumpkin Mix slowy.

Stir until a thick, smooth batter forms. Let it rest for 10-15mins

Pour the Pumpkin Cake mix into small cakes mold (cupcake like or other) or on banana leaf and fold into a small rectangles. then Steam on Medium Heat for 25-35mins

The cake is ready when, Surface is firm, Toothpick comes out clean,

Coconut Cream Topping Instructions:

Heat up the Coconut Milk on Low Heat, add the White Sugar & a pinch of salt.

On the side, mix the Rice Flour with a little water (to make slurry)

Slowly add the slurry to the coconut while stirring.

Cook until slightly thick, smooth & glossy.

Serve the pumpkin Cake (Nom l'pov) topped with the coconut cream.

Serve warm or room temperature