Ingredient for Base layer180 gr Steam Pumpkin
200 gr Thick coconut mlk
50 gr Rice flour
25 gr Tapioca flour
90 gr Sugar
2 whole eggs
1/2 teaspoon salt
Vegetable oil for greasing
Pandan leaves for decoration
180 gr Thick Coconut milk
40 gr rice flour
1/2 teaspoon sea salt
Making Base Layer
Combine Steamed pumpkin,Coconut milk, rice flour,Tapioca flour,sugar, eggs,sea salt in the jug of electric Blender. Process until smooth. Let the batter breath before start pouring into the cups mold .
Making the top layer
In the bowl, Combined Coconut milk, rice flour, sea salt, stir & mixed well with metal spoon.
Preparation for cup mold
Slightly grease each of cups mold with vegetable oil and arrange on top of the tray.
Set the steamer on top of the stove over medium heat, and when the steamy ready , lower the heat.
Fill each cup with base layer mixture up to 2/3 part of the cup
Steam around 8-10 minutes
When the base layer is done steaming and set, open the lid and carefully adding the coconut mixture with metal spoon, steam about 3-4 minutes or until set
When the cake is cool to handle, remove from the cup mold
arrange in the tray
Recipe from Cooking Tackle http://beelittlefood.blogspot.fr/2012/12/steamed-pumpkin-cake-with-coconut-milk.html