Thai-Style Steamed Pumpkin Cake Recipe

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Thai-Style Steamed Pumpkin Cake
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  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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 306.4 Kcal (1283 kJ)
Calories from fat 122.51 Kcal
% Daily Value*
Total Fat 13.61g 21%
Sodium 66.78mg 3%
Potassium 395.35mg 8%
Total Carbs 47.2g 16%
Sugars 36.29g 145%
Dietary Fiber 1.69g 7%
Protein 2.22g 4%
Vitamin C 8.1mg 14%
Iron 1.6mg 9%
Calcium 24.2mg 2%
Amount Per 100 g
Calories 177.6 Kcal (744 kJ)
Calories from fat 71.01 Kcal
% Daily Value*
Total Fat 7.89g 21%
Sodium 38.71mg 3%
Potassium 229.16mg 8%
Total Carbs 27.36g 16%
Sugars 21.03g 145%
Dietary Fiber 0.98g 7%
Protein 1.29g 4%
Vitamin C 4.7mg 14%
Iron 0.9mg 9%
Calcium 14mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.9
  • 9

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

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