Steamed Pumpkin and Coconut Milk Layer Cake

A soft, chewy Indonesian-style steamed cake with a sweet pumpkin layer and a creamy coconut milk topping.

Ingredients

Yellow Pumpkin Layer

300 g pumpkin, steamed and mashed

100 g tapioca starch

60 g rice flour

150 g granulated sugar

250 ml coconut milk

½ tsp salt

½ tsp vanilla powder1 packet agar-agar (2 tsp) 

White Coconut Milk Layer

80 g rice flour

50 g tapioca starch

400 ml coconut milk

½ tsp salt

1 pandan leaf

Instructions

Step 1: Prepare the Pumpkin

Steam the pumpkin until soft. Mash thoroughly until smooth and free of lumps.

Step 2: Make the Yellow Layer Batter

In a large bowl, combine the mashed pumpkin, tapioca starch, rice flour, sugar, coconut milk, salt, and vanilla powder. Mix well until the batter is smooth and evenly combined.

Step 3: Steam the Yellow Layer

Lightly grease your cake moulds with oil. Pour in the pumpkin batter and steam over medium heat for 10–15 minutes, until the layer is partially set.

Step 4: Prepare the White Layer

In a saucepan, combine the rice flour, tapioca starch, coconut milk, salt, and pandan leaf.

Cook over low to medium-low heat, stirring continuously until the mixture becomes warm and slightly thickened. Remove the pandan leaf.

Step 5: Add the White Layer

Carefully pour the coconut milk mixture over the partially cooked pumpkin layer, spreading it evenly.

Step 6: Steam Until Fully Cooked

Steam for another 15–20 minutes, or until both layers are completely cooked and set.

Step 7: Cool and Serve

Remove the cake from the steamer and allow it to cool completely. Carefully remove it from the moulds, slice if desired, and serve.

Tips for the Best Results

• Smooth texture: Make sure the pumpkin is mashed thoroughly before mixing.
  
• Prevent lumps: Stir the white layer continuously while heating.
  
• Keep the layers distinct: Allow the pumpkin layer to partially set before adding the white layer
• For clean slices: Let the cake cool completely before cutting & wrap the knive with plastic cling
• Steaming tip: Wrap the steamer lid with a clean cloth to prevent condensation from dripping onto the cake.