Pumpkin and Red Date Mala Cake (without baking powder)
Overview
Mala cake is not difficult to make, just mix it, steam it, your hands won’t stick to the dough, it’s easy to make. Making Mala Cake using pumpkin puree does not require a drop of water. The finished product is golden in color, sweet and delicious, and chewy. The whole family loves to eat it. It is often used to steam two Mala Cake at a time in a large disk to meet the needs of the family. Use a 32-inch round pan.
Tags
Ingredients
Steps
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Peel, slice and steam the pumpkin, puree it with a blender, add yeast and stir to melt. Add flour and tapioca starch, stir and mix until it is thicker (there is resistance to stirring) and has no particles.
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Cover and let rise until doubled in size.
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Take out the fermented batter, add corn oil, and stir until all bubbles disappear and return to the state before fermentation. In this way, the finished product will have a more uniform and delicate texture without large holes. Pour it into a mold brushed with oil (or lined with oiled paper) and shake out large bubbles.
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Let it rise for the second time until it becomes obviously larger in size (according to your preferences, if the time is longer, the tissue will be fluffy and the pores are large, if the time is short, it will be delicate and soft. Because there is no baking powder, the time of the second time should not be too short, otherwise the finished product will not rise, become dead noodles, and look like rice cakes), add red dates.
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Pour cold water into the pot, cover the mold with a plate (or wrap a piece of gauze on the inside of the pot lid) to prevent water vapor from dripping onto the pastry and causing dead dough. Cover the pot and steam over medium heat for 60-65 minutes until cooked (adjust the steaming time according to the thickness of the batter), simmer for 3-5 minutes and then open the lid.
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Remove and let cool.
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Undercut, demoulded, and cut into pieces.
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Sweet, soft, chewy and delicious.
