It's the time of the year again, my fridge is loaded with lots of pumpkin and I dunno what to do with them! A friend gave us one-fifth of a super-big home-grown pumpkin last weekend, that was nearly 2 kilos of pumpkin flesh after removing the skin. I took the opportunity to cook some hokkien pumpkin rice, after which I still had plenty of pumpkin remaining, so I decided to steam some pumpkin huat kuehs (or steamed pumpkin muffins) which I hadn't eaten for quite a while. The last time I made them was more than a year ago on 13 October 2011. How time flies!
This recipe is the same recipe which I have always used for my pumpkin huat kuehs. The only difference is that this time round, I used smaller paper muffin cups instead of porcelain cups and I scooped 3 tbsp instead of 4 tbsp of batter into each cup. That made a total of 9 mini pumpkin huat kuehs instead of 5. And I actually remembered to make a cross on the batter using a pair of scissors. Not that it made a difference though. My pumpkin huat kuehs rose and broke into a smile but not spectacularly. :)
Recipe adapted from my previous post, but reproduced here for easy reference. Makes 8 to 9 mini huat kuehs.
50g sifted plain flour
1 tsp dry yeast
320g sifted plain flour
2 tsp double action baking powder
200g pumpkin, peeled, cut, steamed and mashed with fork
100ml coconut milk
120g brown sugar/gula melaka (reduced from 140g)
1. Dough Starter : Mix all starter ingredients in a bowl and set aside to proof for 30 min.
2. Batter :
a) Sift the dry ingredients (plain flour and double action baking powder) in a bowl.
b) Put mashed pumpkin, coconut milk, water, brown sugar, and eggs in mixer and mix well. (You can also mix it using a handwhisk.)
c) Remove from mixer, fold in the dry ingredients (flour and B.P.) and dough starter using a spatula until well-blended. Do not over-mix else the huat kueh will become dense.
3. Line the aluminium cups with paper muffin cups and pour batter into cups til 90% full and set aside for 15 min to proof. After proofing, before placing them into the steamer, use a greased knife or scissors to make the sign of a cross on top of the batter in each cup.
4. Meanwhile, prepare a steamer and let the water come to boil over high heat. When the steamer is ready, put the cups into the steamer and steam over high heat for 15 min.
I am submitting this to Aspiring Bakers #25 - Steaming Hot Cakes (November 2012), hosted by none other than myself, Miss B of Everybody Eats Well in Flanders. :)