Steam the Pumpkin

Wash 250g of pumpkin, peel, remove seeds, and cut into small chunks.

Steam the pumpkin for 15–20 minutes or until tender enough to pierce easily with chopsticks.

Make Pumpkin Puree

Mash the steamed pumpkin into a smooth puree using a spoon or fork in a large bowl.

Allow the pumpkin puree to cool to 30–40°C. Ensure it's warm, not hot, to avoid deactivating the yeast.

Activate the Yeast

Add 3g active dry yeast to the warm pumpkin puree. Mix well until the yeast dissolves.

Add Eggs and Sugar

Crack 2 eggs into the pumpkin mixture and mix thoroughly.

Stir in 30g sugar(adjust to taste based on your preference for sweetness).

Incorporate the Flour

Gradually sift 250g flour into the mixture while stirring.

Mix until a thick, slow-flowing batter forms. Adjust consistency if needed:

If the batter is too dry, add a small amount of water.

If it's too wet, add a bit more flour.

Cover the bowl with plastic wrap and place it in a warm environment to proof for 1–2 hours, or until the batter doubles in size.

Tip: Use a steamer with warm water (ensuring water doesn't touch the batter) or place the bowl in a sunny spot (avoid prolonged direct sunlight).

Uncover the batter and stir it gently with chopsticks to release air bubbles. This ensures a finer texture in the cake.

Line the bottom and sides of a mold with parchment paper for easy removal.

Pour the batter into the mold and smooth the surface with a spoon or spatula.

Allow the batter to rest in the mold for another 20 minutes in a warm environment. This step helps the cake rise further before steaming.

Sprinkle your choice of dried fruits, such as 20g raisins or 20g cranberries, evenly on top of the batter. Adjust the quantity to your liking.

Prepare the steamer with enough water and bring it to a boil over high heat.

Place the mold into the steamer, cover with the lid, and steam for 20 minutes over high heat. Avoid lifting the lid during steaming to ensure the cake rises properly.

Once steamed, carefully remove the mold from the steamer. Let the cake cool completely on a wire rack.

Remove the cake from the mold and parchment paper. Place it on a cutting board and slice it into desired portions. Serve and enjoy!