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Thai-Style Steamed Pumpkin Cake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.5862
Energy (kCal)1949.06
Carbohydrates (g)273.1716
Total fats (g)99.4225
  • Cuisine

    Asian >> Thai >> Thai

  • Dietary Style

  • Preparation Time

    Cooking Time - 25 minutes, Preparation Time - 10 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring about 1-1/2 inches of water to boil in a steamer fitted with a basket large enough for a 9-inch square baking dish to lie flat. | 2. Sift the tapioca flour, rice flour, and arrowroot powder together into a bowl. Gradually stir the coconut cream into the mixture until completely incorporated and smooth, about 10 minutes. Stir the sugar, pumpkin, coconut milk, and salt into the mixture, dissolving the sugar completely into the batter; pour into a 9-inch square baking dish. | 3. Steam over the boiling water until the cake is cooked through, about 25 minutes. Allow the cake to cool before cutting into squares to serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tapioca flour 2 tablespoons 68.02 16.8511 0.0361 0.0038
    rice flour 1/4 cup 144.57 31.6514 2.3502 0.5609
    arrowroot powder 1 1/2 teaspoons 9.52 2.3507 0.008 0.0027
    coconut cream 1/2 cup unsweetened 396.0 7.98 4.356 41.61600000000001
    white sugar 1 cup 774.0 199.96 0.0 0.0
    pumpkin 1 peeled seeded grated 4.95 1.0824 0.3399 0.0231
    coconut milk 1 cup 552.0 13.296 5.496 57.216
    salt 1/8 teaspoon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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