Main Ingredients:
Red Dates: As needed; Pumpkin: As needed.
Additional Ingredients:
Yeast: As needed; Formula Milk: As needed.
Flavor: Original; Cooking Method: Steaming; Time: One hour; Difficulty: Moderate.
Detailed Steps for Making Pumpkin Steamed Cake
Clean the red dates and soak them in water in advance until soft. Mash the steamed pumpkin cubes into a fine pumpkin puree and let it cool (if it’s too hot, adding yeast later may kill the yeast bacteria, rendering it ineffective).
Pour a little milk (formula milk or water) into the pumpkin puree, then sprinkle in about 2 grams of yeast, stir well to fully dissolve the yeast.
4. Gradually add flour, stirring well each time. The batter will become thicker and more cohesive. 5. Here’s the key!! It should feel like the texture in my picture – a cohesive dough that is sticky to the touch, elastic, can be pulled into long strands, but not a smooth dough. This is what I believe to be the best texture for the steamed cake!!
Find a suitable mold (one that can be directly steamed in a pot), brush with oil (to facilitate easy removal after steaming), and place the dough inside. Cover with plastic wrap, place in a sunny spot or warm place (or like me, I always use the oven for fermentation), and let it ferment until it doubles in size.
Once the dough has fermented and expanded, with a sticky texture, evenly place the red dates on top. Place the mold in a steamer with cold water, cover, steam for 40 minutes, then let it sit for 3-5 minutes before removing and cooling. Due to the oil brushed on the mold earlier, it will be easy to remove. Cut into appropriately sized pieces and enjoy together.
