Pumpkin Steamed Cake

Pumpkin Steamed Cake

1. Peel and remove the flesh of the pumpkin, cut into small pieces, and steam in a steamer for 20 minutes.

2. The steamed pumpkin is very soft and rotten, use a spoon to mash it into a puree.

3. After the pumpkin puree cools, add the flour and baking powder. (Pumpkin is already very sweet, if you like sweeter, add more sugar)

4. Stir it with a spoon to form a paste. (It depends on the water content of the pumpkin. If the batter is too dry, add a little water)

5. Cover with plastic wrap and let the batter stand to ferment to 2 times its size.

6. The tin foil tray is coated with vegetable oil. (If you have a better cake tray at home, it will be more beautiful if you make it)

7. Pour the batter into the tin foil tray, put it in the steamer and wake up for another 30 minutes, and put the raisins on it.

8. Steam it on high heat for 25 minutes, turn off the heat and simmer for 5 minutes before taking out, and the small steamed cake is ready to eat.

Tips:

1. Pumpkin puree must be left to cool or slightly warm, and then put in baking powder and flour. If the temperature is too high, the yeast will burn to death and lose its activity, and the noodles will not rise.
2. When the batter is poured into the tin foil tray, the top will be uneven, so you need to wipe it evenly by hand.