Nyob Zoo!

Happy October! That means Halloween is approaching soon. Here’s a fun halloween edition steamed layer cake you should try. It’s pumpkin & black sesame seed flavor. Steamed layer cakes are will known in Southeast Asia. In Vietnam, they’re called Banh Da Lon, Kuih Lapis in Malaysia, Kueh Lapis in Singapore, Khao Nom Sun in Laos, Khanom chan in Thailand. Each layer is peel-able, the texture is chewy, bouncy, but also soft and full of coconut flavor. They took a little bit of time but they’re so worth it! Choose your color, your festive mold, and have fun making them for the halloween!

Main Ingredients

THE STARCHES: This dessert is gluten free, dairy free, and also vegan! What makes these steamed layer cakes have that chewy but soft texture are the types of starches added in. Steamed layer cakes is mostly made with tapioca starch which gives it that chewy texture and translucent look. Rice flour is used to give it structure, and arrowroot also helps stabilize the cake while also keeping it still chewy. For the pumpkin layer: This layer contains steamed kabocha, tapioca starch, rice flour, arrowroot flour, sugar, salt, water, and coconut milk. The kabocha squash will give this layer the natural yellow orange color and a subtle pumpkin flavor. You can also add a little orange food coloring for a much more brighter orange hue. I’ll be keeping these layer all natural coloring. 

The black sesame seed layer: This layer is made with ground black sesame seeds and the same dry and wet ingredients. The ground black sesame seeds gives a nice nutty flavor.
You can buy already ground black sesame seeds at your local Chinese grocery store or grind it yourself. If you do grind them yourself, I recommend toasting the black sesame seeds first so they don’t taste so raw. Use a spice grinder to get them a lot finer. Or you can also use a mortar and pestle if you like.
Mix each batter and then transfer into a measuring liquid cup with a spout for easier pour.
THE PAN: You can use any nonstick pan on your choice. Have fun with it. I’ll be using this Wilton Halloween pumpkin and ghost baking pan. Non stick is best so the cake can be easier to release once cooled. Steam each layer at a time until all the batter is used up. Each layer may take around 10 minutes or so to fully cooked before adding in another layer of batter.
If you have a lot of batter leftover, you can also cook it in a sheet pan which I did. Using a sheet pan is nice because I can use cookie cutters to cut out fun shapes. But you can use other pans or molds of your choice. Silicone molds works great for steamed layer cakes too.
After the steamed layer cakes are cooked, let them cool completely before un molding them and cutting them.
THE LAYERS! You can make as many layers as you please. Each layer does peel off nicely.
These are the ones cooked on a sheet pan and cut out using cookie cutters. Add some candy eyes to make them a little more spooky! 🙂
Enjoy them while they are soft and chewy. They’re just perfectly sweet, a little coconutty, and have a nice subtle pumpkin and black sesame seed flavor.

Happy October!

-Cindy Her (C.HerCreations)

Pumpkin Black Sesame Seed Steamed Layer Cake

Here’s a fun halloween edition steamed layer cake you should try. It's pumpkin & black sesame seed flavor. Steamed layer cakes are will known in Southeast Asia. In Vietnam, they’re called Banh Da Lon, Kuih Lapis in Malaysia, Kueh Lapis in Singapore, Khao Nom Sun in Laos, Khanom chan in Thailand. Each layer is peel-able, the texture is chewy, bouncy, but also soft and full of coconut flavor.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Course Dessert

Servings 10 people

Equipment

• Steamer (big enough to fit the pan you'll be steaming it in)
• Baking pan or baking sheets/molds

Ingredients

  

1x2x3x

For the pumpkin layer

• 1 cup sugar (210g)
• 1/2 tsp salt (3g)
• 1/3 cup arrowroot flour (42g)
• 1/4 cup rice flour (30g)
• 1 1/2 cup tapioca starch (202)
• 2 1/2 cups coconut milk
• 1/2 cup warm tap water
• 1 cup cooked/mashed kabocha squash (266g)

For the black sesame layer

• 1 cup sugar (210g)
• 1/2 tsp salt (3g)
• 1/3 cup arrowroot flour (42g)
• 1/4 cup rice flour (30g)
• 1 1/2 cup tapioca starch (202g)
• 2 1/2 cups coconut milk
• 1 cup warm tap water
• 1/2 cup black sesame powder (55g)

Instructions

 

For the pumpkin batter

• Steam the kabocha squash until soft. You can also use any type of edible pumpkin as you like. I prefer kabocha. Mash until completely soft and measure 1 cup to be used for the batter.
• Into a bowl, mix everything together along with the 1 cup mashed up kabocha squash. Mix well until the starches are hydrated and you see no more lumps. Transfer into a liquid measuring cup with a spout.

For the black sesame seed batter

• Into a bowl, mix everything together. Mix well until the starches are hydrated and you see no more lumps. Transfer into a liquid measuring cup with a spout.

To steam

• Place the baking pan into a steamer. Pour which ever colored layer you want in first into each section. Each layer should be around 1/4 inch thick. Cover and let it steam for about 8-10 minutes. Once the layer is set continue adding another layer of batter. Interchange the layers as you go. Cover and steam again until set. Continue until the batter is either used up or until the pan and or mold is filled up. Once you reach the last layer, steam the overall cake for an additional 15-20 minutes so ensure it's cooked all the way through. Remove from the steamer and allow it to cool completely. Once cooled, un mold the cakes out of the pan and or cut them. Enjoy while they are still soft and chewy. Any leftovers can be stored in a bag or sealed container in the fridge. You can microwave them to get them soften again.

Keyword steam layer cake, steamed layer cake

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