Mini Pumpkin Cake

24 - 30 Portions

Easy

Have the perfect orange coloured, cute little mini pumpkin cakes lined up for your guest at the next party.

Recipe Ingredients

How to Prepare

Recipe Ingredients

For Mini Pumpkin Cake

400 g

Pumpkin (steamed & mashed)

100 g

Caster Sugar

200 g

Dr. Oetker Nona Tapioca Starch

½ tsp

Dr. Oetker Nona Baking Powder

150 g

Mung Bean Flour

150 ml

Coconut Milk

100 ml

Water

150 g

Fresh Grated Coconut (mix with a pinch of salt)

Porcelain Tea Cups (50ml)

Buy the Products

Dr. Oetker Nona Tapioca Starch

Dr. Oetker Nona Baking Powder

How to Prepare:

Prep:

10 min

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.

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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) Buy the Products 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.