Steamed Pumpkin Muffins

Work up slightly earlier this morning to make some Steamed Pumpkin Muffins for breakfast. I've already prepared the pumpkin puree the night before, so the whole process was super quick and fuss free. All ready within half an hour!

This is a great recipe for those who does not have any oven or electrical mixer...because it is a steamed muffin! And it's essentially a mixing wet and dry ingredients together kind of recipe. Super easy peasy and fuss free!

The muffin is soft, fluffy and cake-like and makes a great addition to the breakfast table. It was surely a hearty good breakfast, especially when you see the muffins smiling at you. Huat ah!! :)

Steamed Pumpkin Muffins
recipe adapted from food-4tots
makes 9 muffins

Ingredients:
125g pumpkin, deseeded and without skin (I used local pumpkin)
1 large egg, at room temperature
95g sugar
1/2 tsp salt
100g thick coconut milk (I used Ayam Brand)
30g canola oil
200g cake flour
1 1/2 tsp double acting baking powder (note 1)

Method:
1. Clean pumpkin and deseed. Remove skin, cut pumpkin flesh into cubes and steam pumpkin for about 15 minutes or until pumpkin becomes soft. Pour away excess water and hand puree pumpkin until smooth. Set aside.

2. Mix cake flour and baking powder together. Sieve and set aside.

3. Preheat steamer – Fill a cooking pot/ wok with water and bring water to a boil. Place a steaming rack and wrap the lid with a piece of cloth to avoid water from dripping onto the muffins due to condensation during steaming.

4. In a mixing bowl, beat egg until foamy with a hand whisk.

5. Add in sugar and salt. Continue beating until well combined and the sugar and salt are dissolved.

6. Add in coconut milk, oil and pumpkin in sequence. Mix until well combined for each addition.

7. Mix in the flour mixture to the wet ingredients and fold in the flour using a spatula until there are no traces of flour.

8. Spoon the batter into the lined pudding molds (or muffin holder) until 80% full.

9. Steam on high heat for about 15 minutes.

10. Once it's done, remove the pudding molds from the cooking pot/wok and transfer to a cooling rack.

11. Best served warm.

Note: 
1. Double acting vs single acting: Most baking powders are double-acting, which means the baking powder reacts twice; contain one acid that dissolves when it comes in contact with water and another acid that does not dissolve until it reaches a higher temperature in a hot oven. This type of double action ensures that the finished product is light and fluffy. Single-acting baking powders are mainly used by manufacturers and are usually not available for retail sale. (Source: What is cooking America)
2. Extra muffins can be frozen in the fridge for later consumption. Before eating, remove from the freezer, thaw slightly and steam again for 10-12 minutes until the muffins are soft.

I am submitting this post to Little Thumbs Up October Event: Pumpkin, hosted by Eileen of Eileen’s Diary  and organised by Zoe of Bake for Happy Kids and Mui Mui of My Little Favourite DIY

 

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"My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders  and co-hosted by Charmaine of Mimi Bakery House. 

Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.

 

RECIPE FOR STEAMED PUMPKIN MUFFINS
Source: Adapted and modified Table for Two and More and originated from Yochana Cake’s Delight
Make: 11-12 muffins (6.5cm diameter (opening)x 5cm diameter (base) x 3.5cm depth pudding mould) – note 1
Ingredients:
125g pumpkin (note 2)
1 egg (large) – 64g (with shell), at room temperature
85g castor sugar
½ tsp salt
100g thick coconut milk (canned or fresh) – (I used Kara UHT coconut cream)
30g salad oil (I used extra virgin olive oil)
200g cake flour
1.5 tsp double acting baking powder (note 3)
Methods:

1. Mix cake flour and baking powder together. Sieve and set aside.
2. De-skin pumpkin, cut into small cubes, steam and mash with a fork. Set aside.
3. Preheat steamer – Fill a cooking pot/ wok with water and bring water to a boil. Place a steaming rack (it’s optional if you are using AMC steaming pot). Wrap the lid with a piece of cloth to avoid condensation during steaming (see photo below).
4. In a mixing bowl, beat egg until foamy with a hand whisk.
5. Add in sugar and salt. Continue beating until well combined and the sugar and salt are dissolved.
6. Add in coconut milk, oil and pumpkin in sequence. Mix until well combined for each addition.
7. Make a well in the middle of the flour mixture from step (2). Pour the wet mixture from step (6) into it in 2-3 batches. Use a spatula to fold in the wet mixture until blended and no traces of flour.
8. Spoon the batter into the lined pudding moulds until 80% full.
9. Steam on high heat for about 15 minutes.
10. Once it’s done, remove the pudding moulds from the cooking pot/ wok and transfer to a cooling rack.
11. Best to serve warm.

Notes:

1. I bought these pudding moulds from Daiso.
2. I used Australian pumpkin. If you use local pumpkin, then you need to add more sugar.
3. Double acting vs single acting: Most baking powders are double-acting, which means the baking powder reacts twice; contain one acid that dissolves when it comes in contact with water and another acid that does not dissolve until it reaches a higher temperature in a hot oven. This type of double action ensures that the finished product is light and fluffy. Single-acting baking powders are mainly used by manufacturers and are usually not available for retail sale. (Source: What is cooking America)
4. Extra muffins can be frozen in the fridge for later consumption. Before eating, remove from the freezer, thaw slightly and steam again for 10-12 minutes until the muffins are soft.
5. If you find the muffins are a bit dry, add a dollop of jam (ie strawberry jam) onto the muffins.
6. Use a knife to score the top of the muffin batter (just like how you score your bread). It helps to split the top of the muffins, hence creating the smiling effect. (This tip is shared by Sugar & Spice & EverythingNice)

- See more at: http://food-4tots.com/2011/06/08/steamed-pumpkin-muffins/2/#sthash.Q2oaiGFf.dpuf