Steamed Thai Pumpkin Cake

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This gluten free pumpkin cake is prepared with the blend of ecstatic Thai aromatic ingredients. It’s steamed; it tastes sweet as a perfect dessert.

Grated pumpkin, when mixed together with all the other items in a pan, makes it easy to steam. Cool it, cut it into squares. Serve it as a wonderful snack.


Prep Time: 10 minutes

Cook Time: 30 minutes


  • 25g of tapioca starch
  • 60g of rice flour
  • ½ tablespoons of arrowroot
  • 125ml (½ cup) of coconut cream
  • 100g of sugar
  • 1 peeled pumpkin of 1 kg, seeded and grated
  • 250ml (1 cup) of coconut milk
  • A pinch of salt


  • In a big bowl, blend tapioca starch, arrowroot, and rice flour together.
  • Steadily, also put in the coconut cream by stirring it constantly, so that the cream must blend well, for approximately 10 minutes.
  • Add the pumpkin, sugar, salt, and coconut milk together. Stir till sugar is dissolved.
  • Now, take a 25cm X 25cm square cake tray or tin, to pour all the batter.
  • Keep it to steam for about 25 minutes.
  • Cool it.  Cut it, after some time, into squares.
  • Serve with some snacks and enjoy!