The other day, my eldest son told me he likes Steamed cakes, so with butternut squash sitting at my counter, I am granting his request. I am going to surprise him when he comes back home from school!

Ingredients

• 100g steamed and mashed butternut squash
• 100g sugar
• 110g hot water (you may use coconut milk for a richer taste, see note below)
• 250g self raising flour
• 3g baking powder
• 40g coconut oil + some for brushing

Note: if you use coconut milk, you have to add more than 110g, this is because coconut milk is thicker than water, add gradually until you reach the thick batter consistency like the picture below.

Method

• Add in the sugar into the hot water, mix until all the sugar melted
• Add in the mashed butternut squash into the sugar and water mixture, mix until well combined
• Sift the flour and baking powder together, use the whisk to gently mix the two ingredients together, then add all of it into the butternut squash mixture. Mix until well combined
• Add in the oil. Mix until well combined
• Scoop the batter into a tin cup, brushed with coconut oil. Fill the cup with about 90 percent full
• Using medium high heat, steam for about 15-18 minutes.

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