Traditional steamed kue/kuih made with mashed pumpkin or squash with a soft yet bouncy texture coated in grated coconut and just lightly sweetened. It is naturally gluten-free, vegan, and dairy-free.
Late summer is one of my favorite times because of all the harvests like pumpkin, zucchini, and squash that I love to use in baking bread, making cakes, and other sweets or savory dishes. We were given two humongous spaghetti squash and while I love to roast them with a bit of oil and seasoned with some salt and pepper, I really like to use them to make bread, jam, and cakes, and traditional kueh/kue like this. Any squash and pumpkin work well for this recipe. In Indonesia, we call this ongol ongol labu kuning.
Ingredients
There are many variations when it comes to steamed pumpkin coconut kueh/kuih like this across Southeast Asia. Different types of flour/starches are used. They do have one thing in common though, the soft and bouncy texture is always there. This recipe uses:
1. Pumpkin or squash
You can use fresh pumpkin or canned pumpkin, squash like spaghetti squash, kabocha squash, butternut squash, acorn squash, etc
2. Tapioca starch
I use Thai tapioca starch/flour (they are the same thing just called differently)
3. Glutinous rice flour
I usually use Thai glutinous rice flour. You can use Japanese mochiko flour too
4. Sugar
I use granulated sugar
5. Coconut milk
I use canned unsweetened coconut milk. Do not use coconut milk sold for beverage
6. Grated coconut
You can use desiccated coconut if you must, but it will be less flavorful
7. Salt
I use fine sea salt
Steamed Pumpkin/Squash Coconut Kuih
Ingredients
Cake batter:
- 250 g mashed pumpkin/squash see notes 1
- 120 g tapioca starch
- 30 g glutinous rice flour
- 100 g sugar
- ¼ tsp salt
- 200 g canned coconut milk
Toppings:
- 150 g grated fresh coconut thawed if frozen
- â…› tsp salt
Instructions
Prepare and cook the pumpkin/squash:
- You can use fresh pumpkin or canned pumpkin to make this recipe. If you use fresh pumpkin, cut them into wedges with the skin on and then steam for 20 minutes or until you can easily pierce with a fork and mash. Remove the skin
Prepare cake batter:
- Bring the water in the steamer to a boil. Put the cooked pumpkin/squash and the rest of the ingredients, except for the toppings in a blender or a food processor. Process into a smooth fine consistency
- Pour this into an oiled 7 or 8-inch round pan or 6 or 7-inch square pan.
Steam the cake:
- Place the pan inside the steamer. Wrap the lid with a cloth to prevent water condensation from dropping on the cake surface. Steam over medium heat setting for 45 minutes or until the surface is not sticky when you touch it. A toothpick test won't be accurate as it will be sticky when it's warm
- If there is a bit of liquid pooling on the surface of the cake at the end of the steaming time, simply pour off the liquid and let it cool down after that
Cool down the cake:
- Let the cake cool down completely for 4-5 hours or overnight before cutting
Assembling:
- Place the grated coconut and salt in a bowl and steam over medium heat for 10 minutes. Let it cool down completely
- The kueh can be easily unmolded from the pan as it pulls away from the pan. Simply run a spatula around the edges to loosen and turn the pan upside down and the kueh will plop right down. Use a plastic knife or plastic bench scraper to cut into desired serving size and coat each piece in grated coconut
Serving:
- Serve the kueh on the same day. Leftovers need to be kept in an air-tight container and store in the fridge for about 3 days. The texture remains soft and bouncy even after refrigeration. The kueh is usually served at room temperature, but it actually nice to eat it cold, especially in a hot summer day
Notes
Recommended products:
Nutrition
How to make steamed pumpkin/squash coconut kueh
1. You can use fresh pumpkin or canned pumpkin to make this recipe. If you use fresh pumpkin, cut them into wedges with the skin on and then steam for 20 minutes or until you can easily pierce with a fork and mash. Remove the skin
2. Bring the water in the steamer to a boil. Put the cooked pumpkin/squash and the rest of the ingredients, except for the toppings in a blender or a food processor. Process into a smooth fine consistency
3. Pour this into an oiled 7 or 8-inch round pan or 6 or 7-inch square pan.
4. Place the pan inside the steamer. Wrap the lid with a cloth to prevent water condensation from dropping on the cake surface. Steam over medium heat setting for 45 minutes or until the surface is not sticky when you touch it. A toothpick test won’t be accurate as it will be sticky when it’s warm
5. If there is a bit of liquid pooling on the surface of the cake at the end of the steaming time, simply pour off the liquid and let it cool down after that
6. Let the cake cool down completely for 4-5 hours or overnight before cutting
7. Place the grated coconut and salt in a bowl and steam over medium heat for 10 minutes. Let it cool down completely
8. The kueh can be easily unmolded from the pan as it pulls away from the pan. 
9. Simply run a spatula around the edges to loosen and turn the pan upside down and the kueh will plop right down. 
10. Use a plastic knife or plastic bench scraper to cut into desired serving size 
11. Coat each piece in grated coconut
12. Serve the kueh on the same day. Leftovers need to be kept in an air-tight container and store in the fridge for about 3 days. The texture remains soft and bouncy even after refrigeration. The kueh is usually served at room temperature, but it actually nice to eat it cold, especially on a hot summer day
Did you make this steamed pumpkin/squash coconut kueh recipe?
I love it when you guys snap a photo and tag it to show me what you’ve made. Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
