This is a traditional recipe, often served during breakfast or as a tea time snack. Normally made with wheat flour and coconut milk either steamed or baked without any leaving agents.
Here is my first attempt using gluten free flour ( rice flour and cornflour) and much lower sugar but you can also use wheat flour. After all, it doesn't effect the taste of this bite size kuih.
When preparing the pumpkin puree, don't discard the seeds, toast them in a microwave or oven and use it as a topping..
My family thought it was delicious and I'm so pleased with the result of my experiment.
BINGKA LABU/BAKED PUMPKIN CAKE GF
Yield : 7 in loaf
1/2 cup superfine rice flour
1/2 cup cornflour
1 1/4 cup pumpkin puree
1/2 cup evaporated milk
1/4-1/2 cup castor sugar
1/4 tsp salt
1 tablespoon vegetable oil
1/2 tsp vanilla extract
pumpkin seed for topping
Preheat oven @ 180 C and lightly grease a 7 in pan with butter.
Whisk together milk, salt, oil, sugar, vanilla extract and pumpkin puree in a bowl.
Place flour in a mixing bowl.
Now add the wet ingredients to the flour.
Stir until well blended.
Pour into prepared pan, sprinkle with pumpkin seed. Bake for 35-40 minutes until a skewer inserted comes out clean.
Cool in the pan for 10 minutes. Transfer onto rack to cool.
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