Get ready to embark on a culinary journey that will transport your taste buds straight to the vibrant streets of Malaysia with this irresistible Steamed Pumpkin Coconut Kuih! Imagine a dessert so delicate, so creamy, and so uniquely flavored that it will make you forget every ordinary sweet treat you've ever tasted. This traditional Malaysian delicacy is not just a recipe - it's an experience that combines the rich, velvety texture of pumpkin with the luxurious smoothness of coconut milk, creating a dessert that's both comforting and exotic.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Malaysian
Serves: 10 servings
Ingredients
- 1 cup pumpkin puree
- 1 cup rice flour
- 1 cup coconut milk
- 1/2 cup sugar
- 1 tsp salt
- 1/2 cup water
Instructions
- Prepare the pumpkin by peeling and cutting it into small pieces. Steam or boil the pumpkin until soft, then mash or puree until smooth and measure out 1 cup of pumpkin puree.
- In a large mixing bowl, combine rice flour, sugar, and salt. Whisk the dry ingredients together until well blended.
- Add the pumpkin puree, coconut milk, and water to the dry ingredients. Mix thoroughly using a whisk or spatula until the batter is completely smooth and free of lumps.
- Prepare a steamer by filling the bottom pot with water and bringing it to a gentle boil. Lightly grease small ceramic or aluminum kuih molds or ramekins with cooking oil.
- Pour the pumpkin coconut batter into the prepared molds, filling each about 3/4 full to allow room for expansion during steaming.
- Place the filled molds into the steamer, ensuring they are not touching each other. Cover and steam on medium-high heat for 20-25 minutes.
- Check the kuih for doneness by inserting a toothpick into the center. If it comes out clean, the kuih is ready.
- Remove the steamer from heat and let the kuih cool in the molds for 5-10 minutes before carefully removing.
- Serve warm or at room temperature as a traditional Malaysian dessert. Can be garnished with toasted coconut flakes or a sprinkle of cinnamon if desired.
Tips
- To ensure your Steamed Pumpkin Coconut Kuih turns out perfectly every time, keep these pro tips in mind:
- Use fresh, high-quality pumpkin puree for the best flavor. If using canned, make sure it's pure pumpkin, not pumpkin pie filling.
- Sift the rice flour to prevent any lumps in your batter, ensuring a smooth, silky texture.
- The consistency of your batter should be similar to a thick pancake batter - smooth and pourable but not too runny.
- Make sure your steamer is at a steady, gentle boil before adding the molds to ensure even cooking.
- Don't overcrowd the steamer - leave enough space between the molds for steam to circulate freely.
- Let the kuih cool slightly in the molds before removing to help them maintain their shape.
- For an extra touch of authenticity, serve on traditional banana leaves or with a sprinkle of toasted coconut flakes.
- These kuih are best enjoyed fresh but can be stored in an airtight container in the refrigerator for 1-2 days.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 2g
Fat: 6g
Saturated Fat: 4g
Cholesterol: 0mg
