To make these steamed muffins, first prepare sifted all-purpose flour, yeast and water.
In a medium size mixing bowl, add in the sifted flour and yeast. Mix well with wire whisk.
Then add in water. Stir to mix well and then set aside to proof for 30 minutes.
Then have ready the pau flour, tapioca flour and double action baking powder.
In a large mixing bowl, SIFT these DRY ingredients together and set aside.
Next, have ready the eggs, mashed pumpkin, coconut milk and sugar. Ensure everything is at room temperature for best results.
In a large mixing bowl, add in the eggs and sugar.
Using a wire whisk, beat until well combined and the sugar is dissolved.
Then mix in the thick coconut milk
Lastly, add the mashed pumpkin. With the same wire whisk, mix until well combined.
Transfer the pumpkin mixture to a large bowl with cover. You can choose to continue with the same bowl. Then add in the proof flour mixture.
Mix well with wire whisk.
Next add in the sifted DRY flour mixture
Using a wooden spoon, gently fold the sifted DRY flour mixture into the WET pumpkin mixture until JUST blended and there is no traces of flour.
Cover and set aside to proof for 3 hours. Stir occasionally into batter if it rises too high while proofing.
After 3 hours, we're ready to steam the muffins!
When about to steam the muffins, prepare the steamer by boiling some water in a wok.
Place pudding cups lined with cupcake liners on a steaming plate. Using an ice-cream scoop, spoon the pumpkin batter into the lined pudding cups till the rim.
Place the filled pudding cups in the prepared steamer.
Cover and steam on HIGH heat for 15 minutes. And we're done!
When done, turn off the heat and leave the muffins inside the steamer for about 5 minutes before opening the lid.
Then transfer the steamed muffin cups onto a wire rack to cool for just a few minutes.
Then quickly remove the steamed pumpkin muffins from the pudding cups to cool completely on cooling rack.
These soft & fluffy muffins are best served fresh & warm. They can be frozen in the refrigerator for later consumption. Just take them out from the freezer, thaw & steamed again for 5 to 10 minutes.
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- 100.0g all-purpose flour,sifted
- 2.0Tbsp instant yeast
- 200.0ml water, room temperature
- 700.0g pau/cake flour, sifted
- 50.0g tapioca flour, sifted
- 2.0tsp double action baking powder, sifted
- 4.0 eggs, room temperature
- 500.0g sugar
- 300.0ml thick coconut milk
- 1.0kg pumpkin, steamed and mashed