A Halloween Treat: Indonesian Pumpkin Cake Recipe Inside

Summary:

Discover the deliciously unique Indonesian Pumpkin Cake! This easy-to-follow recipe guides you to create a cake with a soft, custard-like texture and lightly crispy edges. Roasted pumpkin enhances the rich, natural flavors, complemented by coconut milk for a creamy finish. Perfect for a Halloween treat or any autumn gathering, this mildly sweet cake highlights the earthy sweetness of pumpkin without overwhelming spices. Get ready to impress with this delightful, melt-in-your-mouth dessert!

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Lovely Recipes

Indonesian Pumpkin Cake

This cake is irresistibly melt-in-your-mouth, with a uniquely soft, custard-like texture. During baking, the edges form a light, crispy layer, creating a delightful contrast with the tender center.

The pumpkin flavor shines brilliantly here. Roasting the pumpkin brings out a deeper, more intense taste, free from heavy spices. The cake has a gentle sweetness, with the creamy richness of coconut milk and the natural earthy sweetness of pumpkin taking the spotlight.

Ingredients

  • 1 small baking pumpkin or medium butternut squash (about 2 1/2 pounds)

  • 1 tablespoon melted coconut oil or vegetable oil

  • 11/2 teaspoons kosher salt, divided

  • Butter, at room temperature, for coating the pan

  • 3/4 cup plus 1 tablespoon canned unsweetened coconut milk

  • 4 large eggs

  • 1/2 cup granulated sugar

  • 7 tablespoons all-purpose flour

  • 7 tablespoons unsalted butter, melted

  • 2 tablespoons vanilla extract

  • 1 tablespoon white sesame seeds (optional)

Directions

  1. Heat the oven to 400ºF.

  2. Peel 1 small baking pumpkin. Halve, scrape out the seeds with a spoon, and discard. Cut the flesh into rough 1-inch pieces (about 5 cups). Place on a rimmed baking sheet, drizzle with 1 tablespoon vegetable oil, season with 1 teaspoon of the kosher salt, and toss to coat. Arrange into a single layer.

  3. Roast until browned and very tender, stirring halfway through, 25 to 35 minutes total. Meanwhile, coat a 7- or 9-inch springform pan lightly with room-temperature butter. Line the bottom with a parchment paper round. Line the sides with strips of parchment paper, making them flush with the top of the pan.

  4. Let the pumpkin cool slightly. Weigh out 10 ounces (about 2 heaping cups) and transfer to a blender (reserve any remaining pumpkin for another use). Add 3/4 cup plus 1 tablespoon coconut milk. Blend until smooth. Pour into a fine-mesh strainer set over a large bowl and push through the strainer, occasionally scraping the underside of the strainer. Reserve the strainer.

  1. Whisk 4 large eggs, 1/2 cup granulated sugar, and the remaining 1/2 teaspoon kosher salt together in a medium bowl until the sugar is dissolved and the mixture is fluffy and pale yellow, 5 to 7 minutes. Whisk in 7 tablespoons all-purpose flour until combined. Whisk in 7 tablespoons melted unsalted butter and 2 tablespoons vanilla extract.

  2. Push the egg mixture through the same strainer into the coconut-pumpkin mixture, then stir until combined. Transfer to the springform pan and smooth out the top.

  3. Bake for 15 minutes. Sprinkle the cake evenly with 1 tablespoon white sesame seeds if using. Continue baking until the top is golden-brown and a tester inserted into the center comes out clean, about 15 minutes more for a 9-inch pan, or 25 minutes more for a 7-inch pan.

  4. Let cool for at least 10 minutes before releasing the sides of the pan. The cake can be served warm, at room temperature, or cold.