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Mini Pumpkin Cake

24 - 30 Portions
Easy
10
Have the perfect orange coloured, cute little mini pumpkin cakes lined up for your guest at the next party.
Recipe Ingredients
How to Prepare
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Recipe Ingredients

For Mini Pumpkin Cake
400 gPumpkin (steamed & mashed)
100 gCaster Sugar
200 gDr. Oetker Nona Tapioca Starch
½ tspDr. Oetker Nona Baking Powder
150 gMung Bean Flour
150 mlCoconut Milk
100 mlWater
150 gFresh Grated Coconut (mix with a pinch of salt)
12Porcelain Tea Cups (50ml)

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Picture - Dr. Oetker Nona Tapioca Starch
Picture - Dr. Oetker Nona Baking Powder
1

Place mashed pumpkin and sugar in a mixing bowl. Stir until sugar dissolved.

2

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.

3

Steam the tea cups for 5 minutes. Then pour the batter into tea cups and steam for 20 minutes.

4

Leave to cool before removing them from the tea cups.

5

Serve with grated coconut.