Pumpkin Huat Kueh
Author: Theresa Chu
Serves: 10
- 50g Hong Kong Flour
- 50ml water
- 1 tsp instant yeast
- 200g pumpkin, steamed and pureed
- 100ml whole milk
- 1 egg
- 120g brown sugar
- 320g Hong Kong flour
- 2 tsp baking powder
- Mix starter dough ingredients in a bowl and set aside for 30 minutes.
- Sift together flour and baking powder and set aside.
- In a large mixing bowl, combine pureed pumpkin, milk, eggs and brown sugar.
- Add in sifted flour and baking powder and mix well.
- Finally, add in proofed starter dough and mix well. The mixture will be sticky.
- Set a steamer over boiling water. Fill muffin cups almost to the top with the mixture.
- Steam over rapid boiling water for 15 minutes.
Adapted from http://sakurambokitchen.blogspot.sg/2007/07/huat-kueh-pumpkin-durian-sweet-potato.html
Recipe by Delicacious | A Gluten-Free Blog at http://www.delicacious.com/pumpkin-huat-kueh/
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