For the recipe 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)|
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 small cups for 5 minutes. Then pour the batter into cups and steam for 20 minutes.
Leave to cool before removing them from the cups.
Serve with grated coconut.
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