How to Make Steamed Chinese Pumpkin Muffins

by Huang Kitchen

These muffins are special as they are steamed and not baked. They resemble a full bloom flower with full of hopes & bright future. They are soft, fluffy & are great for breakfast, dessert or a snack.

Supplies

  • 100 Grams all-purpose flour,sifted
  • 2 Tablespoons instant yeast
  • 200 Milliliters water, room temperature
  • 700 Grams pau/cake flour, sifted
  • 50 Grams tapioca flour, sifted
  • 2 Teaspoons double action baking powder, sifted
  • 4 eggs, room temperature
  • 500 Grams sugar
  • 300 Milliliters thick coconut milk
  • 1 Kilogram pumpkin, steamed and mashed
  • Instructions

    Step 1

    To make these steamed muffins, first prepare sifted all-purpose flour, yeast and water.

    Step 2

    In a medium size mixing bowl, add in the sifted flour and yeast. Mix well with wire whisk.

    Step 3

    Then add in water. Stir to mix well and then set aside to proof for 30 minutes.

    Step 4

    Then have ready the pau flour, tapioca flour and double action baking powder.

    Step 5

    In a large mixing bowl, SIFT these DRY ingredients together and set aside.

    Step 6

    Next, have ready the eggs, mashed pumpkin, coconut milk and sugar. Ensure everything is at room temperature for best results.

    Step 7

    In a large mixing bowl, add in the eggs and sugar.

    Step 8

    Using a wire whisk, beat until well combined and the sugar is dissolved.

    Step 9

    Then mix in the thick coconut milk

    Step 10

    Lastly, add the mashed pumpkin. With the same wire whisk, mix until well combined.

    Step 11

    Transfer the pumpkin mixture to a large bowl with cover. You can choose to continue with the same bowl. Then add in the proof flour mixture.

    Step 12

    Mix well with wire whisk.

    Step 13

    Next add in the sifted DRY flour mixture

    Step 14

    Using a wooden spoon, gently fold the sifted DRY flour mixture into the WET pumpkin mixture until JUST blended and there is no traces of flour.

    Step 15

    Cover and set aside to proof for 3 hours. Stir occasionally into batter if it rises too high while proofing.

    Step 16

    After 3 hours, we're ready to steam the muffins!

    Step 17

    When about to steam the muffins, prepare the steamer by boiling some water in a wok.

    Step 18

    Place pudding cups lined with cupcake liners on a steaming plate. Using an ice-cream scoop, spoon the pumpkin batter into the lined pudding cups till the rim.

    Step 19

    Place the filled pudding cups in the prepared steamer.

    Step 20

    Cover and steam on HIGH heat for 15 minutes. And we're done!

    Step 21

    When done, turn off the heat and leave the muffins inside the steamer for about 5 minutes before opening the lid.

    Step 22

    Then transfer the steamed muffin cups onto a wire rack to cool for just a few minutes.

    Step 23

    Then quickly remove the steamed pumpkin muffins from the pudding cups to cool completely on cooling rack.

    Step 24

    These soft & fluffy muffins are best served fresh & warm. They can be frozen in the refrigerator for later consumption. Just take them out from the freezer, thaw & steamed again for 5 to 10 minutes.

    Step 25

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