STEAMED PUMPKIN MUFFINS

Makes: 11-12 muffins (6.5cm diameter (opening) x  5cm diameter (base) x 3.5cm depth pudding mould)

Ingredients:
125g     pumpkin
1          egg (large) – 64g (with shell), at room temperature
85g       castor sugar
½ tsp    salt
100g     thick coconut milk (canned or fresh) – (I used Kara UHT coconut cream)
30g       salad oil (I used extra virgin olive oil)
200g     cake flour (low protein flour)
1½ tsp double acting baking powder

Methods:

1.     Mix cake flour and baking powder together. Sieve and set aside.

2.     De-skin pumpkin, cut into small cubes, steam and mash with a fork. Set aside.

3.     Preheat steamer – Fill a cooking pot/ wok with water and bring water to a boil. Place a steaming rack (it’s optional if you are using AMC steaming pot). Wrap the lid with a piece of cloth to avoid condensation during steaming (see photo below).

4.     In a mixing bowl, beat egg until foamy with a hand whisk.

5.     Add in sugar and salt. Continue beating until well combined and the sugar and salt are dissolved.

6.     Add in coconut milk, oil and pumpkin in sequence. Mix until well combined for each addition.

7.     Make a well in the middle of the flour mixture from step (2). Pour the wet mixture from step (6) into it in 2-3 batches. Use a spatula to fold in the wet mixture until blended and no traces of flour.

8.     Spoon the batter into the lined pudding moulds until 80% full.

9.     Steam on high heat for about 15 minutes.

10.  Once it’s done, remove the pudding moulds from the cooking pot/ wok and transfer to a cooling rack.

11.  Best to serve warm.