Thai-Style Steamed Pumpkin Cake

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wiley 18

"This is a slightly different take on the traditional Thai steamed pumpkin cake. You simply need to grate the pumpkin, mix all the ingredients together, place in a pan, and steam. You can cool the cake and cut it into squares to serve at a later time - it is the perfect snack!"
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55 m servings 278 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 278 kcal
  • 14%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 52.4g
  • 17%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 55 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


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Easy to make. Followed the recipe exaclty and it turned out beautifully. Really nice cake either warm or cold. I steamed mine in the wok in a loaf tin as I didn't have a 9 inch tin. I didn't cha...

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