Even though covid 19 cases are dwindling, we still need to be cautious. So we tend to buy groceries only once a week to avoid the crowd, especially during this festive season. Pumpkin is a great and versatile ingredient that can last a few weeks without refrigeration. Once cut, it can be steamed, mashed and frozen until used.
50g all-purpose flour
50ml warm water
1 teaspoon instant yeast
250g blended rice flour
2 teaspoon baking powder
300g pumpkin puree (steamed and mashed)
150 ml evaporated milk
1 tbsp sugar
Yields 12 muffins
Mix all the starter ingredients and set aside for ½ hour to rest.
In a mixer, put in pumpkin puree, evaporated milk and egg. Mix till well combine. Set aside.
In a big bowl, sift in all-purpose flour and baking powder. Make a well in the center.
Pour in mixture from step 3 together with starter. Fold till well incorporated.
Pour batter into aluminum cups till full.
Bring water to rapid boil. Place the cups into steamer and steam at high heat for 30 minutes.
Only fill up the cups as many as you can steam. Do not fill them up and wait to be steamed.
Serve with some melted Gula Kabung!