For the recipe Mini Pumpkin Cake
|400 g||Pumpkin (steamed & mashed)|
|100 g||Caster Sugar|
|200 g||Dr. Oetker Tapioca Starch|
|0.5 tsp||Dr. Oetker Nona Baking Powder|
|150 g||Mung Bean Flour|
|150 ml||Coconut Milk|
|150 g||Fresh Grated Coconut (mix with a pinch of salt)|
|12||Porcelain Tea Cups (50ml)|
Place mashed pumpkin and sugar in a mixing bowl. Stir until sugar dissolved.
Add in Dr. Oetker Nona Tapioca Starch, mung bean flour, baking powder, coconut milk and water. Stir until the batter is well combined and smooth.
Steam the tea cups for 5 minutes. Then pour the batter into tea cups and steam for 20 minutes.
Leave to cool before removing them from the tea cups.
Serve with grated coconut.
|Per Serving||Per 100 G / ML|
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