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