Soy milk and pumpkin steamed bread

 

Ingredients

Pumpkin ... 100g net

Sugar (the recipe uses cane sugar) ... 3 tablespoons

Egg ... 1

Salad oil (rapeseed oil or whatever you like) ... 1 tablespoon

Soy milk ... 70ml

Hotcake mix ... 100g

How to make

1. Cut the pumpkin into bite-sized pieces, remove the skin, quickly rinse in water, cover with plastic wrap and microwave for about 5 minutes at 600W. Mash while still hot.

2. After mashing the pumpkin, add sugar, eggs, salad oil, soy milk and pancake mix in that order, mixing well each time.

3. Place muffin cups or aluminum cups in a pudding cup (we used a 70ml cup this time) and pour the batter into the cup until it is 80% full.

4. Pour water into a frying pan to a depth of about 1-2cm from the bottom and heat. Once it boils, place the cups in the pan, cover and steam over low heat for 10-12 minutes.

*Steaming over low heat will result in a plump and beautiful dome shape. If you prefer a steamed bun that cracks open, steam over high heat.