AUNTY YOCHANA SHOWS YOU HER GOODIES...


yochana2001@hotmail.com




Monday, March 02, 2009

Steamed Pumpkin Muffin






Ingredients:

100 gm. Golden Pumpkin - steamed and mashed
200 gm. flour
130 gm. sugar
1 1/2 tsp. Baking powder
1/2 tsp. salt
100 gm. thick coconut milk or evaported milk
1 egg
30 gm. cornoil

Method:

(1) Mix golden pumpkin with flour and sugar. Then add in baking powder and salt and mix thoroughly.
(2) Mix coconut milk, egg and cornoil together and pour into flour mixture and mix evenly.
(3) Scoop into small greased moulds and steam at high heat for 15 mins.

29 comments:

Angie said...

Hi Aunty Yochana
This really look like golden muffin and delicious too. I will be patiently waiting to attend your next lessons. After attending the class, and baked some of them for my relatives for new year. They said "Sedap". Thank u. Aunty, can u share this recipe because I would like to made this for mum who suffer from diabetics. What I know is that pumpkin is good for diabetics.
See you soon. Enjoy your holiday!

Angie Soh

Aunty Yochana said...

Hi Angie,

Clap clap....thumbs up!!

O.K. I will post this soon..

rgds

Joan said...

Your pumpkin muffin sure looked delicious and healthy too, my son likes it a lot. Would appreciate if U could share the recipe pls. Thanks.

Anonymous said...

hi ...
please share the recipe this pumpkin muffin.

thank you.
novia
cilegon
indonesia

Bunga Telang said...

Hi aunty Yochana,
Thank you so much for being so generous in posting your recipes. I really appreciate them and have tried some of it. It turns out well except the appearance not as good as yours. Wish i could attend your classes if were to stay there.
Hoping to get the recipe for your delicious looking steamed pumpkin muffin soon. Thanks.

Anonymous said...

Hi Aunty Yochana
Thanks for sharing the steamed pumpkin muffin recipe. Just like to know what type of flour you used.The muffins really look delicious.

Marie
fr Sg studying in NSW

Anonymous said...

Thanks a lot for sharing the recipe.
By flour, did you mean plain flour? Can we use cake flour (softasilk) with the same amount ask in the recipe?

Kim

Anonymous said...

Hi Aunty

this looks good and i love pumpkin...a question though, is the texture of this muffin like Huat Kueh?
thks

regards
octopusmum

Aunty Yochana said...

Hi Kim

yes you can use cake flour. Use the same amount - softasilk will be good.

rgds

Let's masak said...

Hi Aunty,

These beautiful muffins lookj like Huat Kueh. :)

Thanks for sharing the recipe. May I know the recipe yields how many muffin?

Aunty Yochana said...

Hi Let's masak.

I forgot to count. I used big muffin cups that day and I think I have about 8 of them. I think for small cups , you can get about 10 to 12.

rgds

Snooky doodle said...

these look awesome. I ve never steamed cakes wish to try it though

muffin lover said...

hi aunty, i tried ur steam pumpkin muffin this morning and it does not want to smile at me. is it that we cannot stir too much. can you pls advise. thank you

Aunty Yochana said...

hi muffin lover,

make sure your baking powder is double-action and your heat is high.

rgds

muffin lover said...

thanks aunty for ur reply i just use baking powder. will make it using double action baking powder. thank again

Anonymous said...

Hi Aunty Yochana
Nice & delicious looking muffin.
I want to try making them this sun.

A few questions:
1) Can i use self-raising flour?
2) If yes, the amount the same?
3) If yes, normal baking powder can do or still have to use double-action baking powder? What will be the amount?

Appreciate and Thanks.

CN

Aunty Yochana said...

Hi CN,

yes you can use SR flour, same amount, add in 1/2 tsp baking powder.

rgds

Anonymous said...

Hi Aunty Yochana

Have tried making the steamed soft banana cake you posted before (they r delicious!) and wld like to try this pumpkin muffin too..

Wld like to check:
if i can use hong kong flour instead and if yes, can i still use the normal baking powder and hw much is 1/2 tsp? Do I have to sieve the flour? Thks!

QT

Aunty Yochana said...

hi QT,

Yes you can use hong kong flour, increase your normal baking powder to 2 tsp. instead.

Have fun.

rgds

Jan said...

Hi Aunty,
Tried this recipe today. Muffin turn out beautifully but seems abit hard. Could it due to too much mixing as flour mixture turns lumpy after pouring in the milk, egg and oil mixture.

wendy said...

Hi Angie,

this is my 1st time trying to steam a cake. Faced the lumpy prob too. What's the correct way to blend the ingredients together and what to note? A bit disheartened coz I thought it can be MIL's breakfast tmr. Please advice and will try again. Thks!

Aunty Yochana said...

Hi Wendy

I did not do anything special..just use a spatula to stir it will do.

rgds

Delphine said...

Hi Aunty,
Good morning, just would like to seek your advise if I could omit the egg & replace with water for vegetarian purposes & if can what is the quantity of water to be replace. TQ.

Aunty Yochana said...

Hi Delphine

I don't replacing it with water works cos the eggs helps the cake to blossom into a flower and makes the cake soft. if you use water, it might turn out like nonya kueh.
Try using aereated water like orange instead of water..use the same amount. Let me know if u succeed.
rgds

Delphine said...

Hi Aunty,
Thank you so much for your reply, oh! I see the egg help the cake to blossom into flower, yes, if I do try out with aerated water & if succeed I will sure to let you know. TQ.

Dora said...

Hi Aunty,
I have several questions here?
1. Do I need to use instant or fresh coconut milk?
2. Can i use UHT or fresh milk instead of coconut or evaporated milk? Thanks for sharing.

Dora said...

Hi Aunty,
I have several questions here?
1. Do I need to use instant or fresh coconut milk?
2. Can i use UHT or fresh milk instead of coconut or evaporated milk? Thanks for sharing.

Dora said...

Hi Aunty,
I have several questions here?
1. Do I need to use instant or fresh coconut milk?
2. Can i use UHT or fresh milk instead of coconut or evaporated milk? Thanks for sharing.

Belle said...

Just tried this recipe,turned out that the muffins not really able to raise much,and ended up not soft and fluffy but a bit hard.what went wrong?I beat the egg too much?overbeaten?