Bánh Bí Đỏ (Pumpkin Cake Wrapped in Banana Leaf)


1 (about 2.5 lbs) small Pumpkin,  make 3 cups packed shredded pumpkin

1 1/2 cups Rice Flour

2 cups fine Shredded Coconut

1 can 13.5 oz Coconut Milk

2/3 cup Sugar

1/2 teaspoon Salt

1/4 teaspoon Vanilla Powder, optional

1 bag Frozen Banana Leave



Prepare Banana Leaves

Thaw banana leaves under sink water.  Cut the leaf into about 5 in x 9in pieces.  Use a kitchen towel to pat dry the leaves.  You can prepare the leaves a head of time then keep them in a bag and store in the fridge until ready to use.


Preparing Pumpkin 

Cut and peel pumpkin.  Wash and rinse.  Place a  fine shredding disc  into the Cuisinart  food processor.  Add one piece of pumpkin at a time into the food processor and shred it.

If you don't have the shredding disc for your food processor, another way to shred it is by using the shredder. Measure 3 cups packed pumpkin.  Set aside.


Mixing Pumpkin 

In a mixing bowl, combine all the dry ingredients.  Mix well.

Add coconut milk then mix well. 


Wrapping Pumpkin Mixture

Place 1/3 cup of  pumpkin mixture onto the banana leaf.

Use a spatula to spread it out.

Fold both sides and ends up.

I find it easier to fold both ends using a chopstick to guide it.

Use the chopstick to flatten the filling out by going cross from left to right.


Steaming Pumpkin Cake

Bring a pot of water in a steamer to a boil.  Place pumpkin cakes that you have already arranged on a steamer tray onto the steamer and steam for about 30 minutes.  When the banana leaves change color to a pale yellow evenly, the cakes are done.



Unwrap the banana leaf, enjoy it with a cup of hot jasmine tea.  I personally like mine with nutty toasted sesame seeds sprinkle over the cake.  Yum!