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.
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.
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!