Main Ingredients:
Pumpkin Puree: 200g; Cornstarch: 40g; Milk Powder: 50g; Water: 150g.
Additional Ingredients:
Coconut Flakes: 50g; Granulated Sugar: 50g.
Taste: Milky; Cooking Method: Steaming; Time: 20 minutes; Difficulty: Easy.
Detailed Steps for Coconut Milk Pumpkin Cake
Wash and remove the seeds from the pumpkin, cut into pieces.
Steam the pumpkin pieces until cooked.
Mash the pumpkin into a puree.
Prepare 50g of milk powder and 150g of warm water, mix well.
Pour the milk into the pumpkin puree, add granulated sugar and cornstarch.
Use a blender to mix until smooth.
Place the mixture on an electric stove, simmer on low heat, and stir constantly.
Simmer until the mixture becomes sticky, as shown in the picture.
Pour the pumpkin puree into a container, refrigerate in the refrigerator for at least 2 hours.
Remove from the container and cut into pieces.
Sprinkle with coconut flakes.
Plate and serve.
Finished product.
