Foodies, this time I’m participating in the Hive Top Chef challenge. The theme is “sweet,” and I immediately thought of sharing a recipe for a sweet treat that’s very popular in my area. If you’re an old friend of mine, you probably know that in my area, almost all desserts are sweet, so don’t hesitate to check out this sweet cake recipe.
I’m so happy to have successfully made my mom’s favorite cake—the layer cake—which is very popular in Indonesia. Layer cakes are synonymous with sweetness and make the perfect dessert. In my area, layer cakes are typically served as a traditional dish at certain events or sold as a snack commonly found in traditional markets. I’ve made colorful layered cakes before, but this one is different—it’s uniquely made with steamed yellow pumpkin. The steamed pumpkin is blended and mixed into the cake batter.
Curious about the preparation steps? Check out the recipe below.
250 grams yellow pumpkin
100 grams tapioca flour
250 grams rice flour
800 ml coconut milk
150 grams granulated sugar
1 tablespoon cocoa powder
1 teaspoon salt
¼ teaspoon vanilla powder
Combine the two types of flour—be sure to sift them first—then add the granulated sugar, salt, and vanilla powder.
Next, add the thin coconut milk and stir until well combined.
I blend the pumpkin in a food processor until it’s completely smooth so there won’t be any pumpkin fibers in the layered cake later.
Add the blended pumpkin and stir until well combined; if you prefer a smooth texture, you can strain the batter again.
Then divide the batter into two portions: leave one portion yellow, and add cocoa powder to the other.
Once both batters are ready, preheat the steamer until hot, then add the first yellow layer. Steam for about 5 to 10 minutes, then add the chocolate layer. For thickness, I add two ladlefuls; if you prefer it a bit thinner, adjust accordingly.
Once the pan is full, continue steaming the layered cake for about 30 minutes until it’s completely cooked through.
Once cooled, this cake is sliced to your liking; when it’s cold, the cake becomes pliable and easy to cut. I really love its chewy and soft texture; the sweetness is just right and doesn’t become cloying thanks to the coconut milk in it, especially since this cake has a hint of saltiness. It all comes together to create something truly delicious; I’m sure anyone who has a pumpkin on hand should try this cake because it really is that good.
This cake is perfect to enjoy with a cup of black coffee; the combination of the coffee’s bitterness and the sweetness of the pumpkin layer cake creates a truly soothing atmosphere. Here’s a tip for you: let the cake chill for at least 3 hours before cutting it for the best results.
Welcome to this blog, I have a real name "Nurul", who comes from Indonesia. I have several hobbies, reading, writing, gardening, I also love food and cooking, even art related. And the most interesting one is spending the whole day traveling. From those hobbies, I will share some inspiring content for all of you, I hope you like my blog, please and reblog this post if you like it!.
Find some of my other recipes below!
Steamed Green Bean Cake for Birthday Celebration
Dragon Fruit Stuffed Cassava Balls
Classic Corn Vermicelli Putu with Aren Sugar Sauce
Coconut Milk Sticky Dragon Fruit Balls
