Best Easy Chinese Steamed Pumpkin Cake Recipe

Peel and dice the fresh pumpkin, then steam over high heat for about 15 minutes until fork-tender and easily mashable.

Allow the steamed pumpkin to cool slightly, then mash it into a smooth puree while still warm—this ensures easy mixing.

In a large mixing bowl, combine mashed pumpkin, all-purpose flour, rice flour, sugar, baking powder, and salt. Stir until just combined with no powdery flour visible.

Slowly drizzle in vegetable oil and mix only until the batter is uniform – avoid over-mixing to keep the cake fluffy.

Pour the batter into a lightly oiled 8-inch round cake pan, smoothing the surface evenly. Tap gently to remove air bubbles.

Place the cake pan in a prepared steamer over high heat. Steam for 25–30 minutes, then turn off heat and let the cake rest covered for 5 minutes before removing the lid.

Let the cake cool for 10 minutes, then slice and serve warm or at room temperature.