This recipe is a pumpkin version of kuih pandan bakar.
I had planned for it to be to be 1 cup pumpkin, ¼ cup sugar, 1 cup water, 1 egg and ¾-1 cup flour. However I didn’t have enough my pumpkin puree and it was quite dry, didn’t want to open another carton of coconut milk and have leftovers and I adjusted the flour accordingly. I used a 1litre borosilicate glass container.
Kuih Bingka Labu/ Kuih Labu Bakar/ Malaysian Pumpkin Cake Recipe
Ingredients
210g pumpkin puree
50g sugar
200ml coconut milk
50ml water
1 egg
110g flour
Roasted sesame seed for topping
Method
Steam pumpkin for 30 mins and mash it. Cool it at room temperature and leave aside. Preheat oven to 180C. Mix all the ingredients above except roasted sesame seed. Oil a baking pan or borosilicate glass container. Pour batter into baking pan or container. Sprinkle roasted sesame seeds. Bake at 180C for 30 mins or until cooked (use toothpick to test) then turn oven setting to full grill for 5mins to brown it slightly. Cool it to room temperature
How was it?
I like eating my kuih cold so I stored it in the fridge and ate it the next day.
The reduced amount of sugar was just nice for me. It had the coconut milk aroma and the sesame seed topping gave it a slight crunch.
Another recipe to add to my pumpkin recipes series…