Name: Kanom Fak Thong/ Thai Pumpkin Cake recipe by Latha Nair at BetterButter
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 7
Ingredients: Red pumpkin 1 and 1/2 cup; Rice flour 3/4 cup; Tapioca starch 1/2 cup; Salt 1 and 1/4 tsp; Sugar 3/4 cup; Coconut milk 3/4 cup; Grated coconut 1 cup; Some shredded coconuts for decoration

ABOUT Kanom Fak Thong/ Thai Pumpkin Cake RECIPE

It's made with the mixture of rice, tapioca flours, pumpkin, coconut milk and sugar. They eat it as a dessert.

Recipe Tags

Egg-free
Medium
Dinner Party
Thai
Steaming
Dessert
Gluten Free

Ingredients Serving: 7

Red pumpkin 1 and 1/2 cup
Rice flour 3/4 cup
Tapioca starch 1/2 cup
Salt 1 and 1/4 tsp
Sugar 3/4 cup
Coconut milk 3/4 cup
Grated coconut 1 cup
Some shredded coconuts for decoration

Instructions

Cut the pumpkin into pieces. Put them in a steamer and steam for 15 to 20 mins.
Check if it's cooked well. Then remove the skin. Mash it very well. Then add all the other ingredients one by one and mix well. (But only after the pumpkin is cold.)
Then pour the mixture into individual cups that's heat proof. Decorate it with shredded coconuts and steam for 30 mins.
Serve it warm.

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