Pumpkin Khanom

[mobs00]

INREDIENTS NEEDED USING A 8” x 14” x 2” DEEP PAN

1. 230 grams unsalted butter (softened)
2. 400 grams (2 cups) sugar
3. 4 eggs
4. 380 grams (3 cups) all-purpose flour
5. 10 grams (2 tsp) baking soda
6. 6 grams (1tsp) salt
7. 100-200 ml milk or soy milk
8. 1 Tbsp vanilla extract
9. Pumpkin puree

Cook time: About 1 hour at 170 C

This is a recipe I came up with myself so your taste may vary and you can add more of an ingredient or less. The quality and amount of pumpkin will also determine how much you use but I like to get about a medium sized pumpkin. If the pumpkin is too watery then use less milk, if it’s too dry use more. I like to use about the same amount of pumpkin in VOLUME as the actual batter in the first few steps before the 2 are combined together. It's very similar to making Banana bread.

First step is to wash the outside of a pumpkin and chop it up into chunks about 1-2 inches thick by about 4" long leaving the skin on. Steam these until they feel soft when poked with a fork.

Let the pumpkin cool and then scrape the pumpkin away from it’s skin with a spoon and put in a large bowl. Throw away the skin.




Next, use a potato masher or something to puree the pumpkin. Add the vanilla and milk (if needed) and mix well. Put this bowl aside and start to prepare the batter.




In step 2 combine the soft butter and sugar in a large bowl. Mix these together until well blended.




Add the eggs and mix well, but don’t over mix.




Mix the flour, baking soda and salt together in a separate bowl. Add this flour mixture slowly to the butter, sugar and eggs. Mix until well blended.




Now combine the pumpkin mix and the flour mixture together. Blend well until it is the consistency of cake batter; not to wet but also not to stiff. If more milk is needed add it now.




Put this mixture into a 8x14x2” well greases pan. I use butter to grease my pans and it works fine.




Place in a pre-heated oven at 170C for about 60 minutes. Turn the pan half way through. The cook time may vary depending on your oven.

Don’t overcook it. The top should be golden brown. Check by poking a toothpick into the cake; if it comes out with little to no batter on it then it’s probably done. Just don't burn the top!

Take it out of the oven and cool it off for about 30 minutes before removing it from the pan.

[Mid]

no pic of the finished article ?

[mobs00]

Mine is still in the oven. The finished consistency is similar to a hard gelatin. Kinda of like those big trays on Thai khanom you sometimes see at the market. I guess if you like it more cake-like you could just add less pumpkin.

[Mid]

Mine is still in the oven.

then I'll just have to wait .

[mobs00]

^ You hungry or what? Patience and I'll let you lick the batter from the bowl.

[mobs00]

Here is the finished product just cooling off.

[mobs00]

You could also add any other kind of spice you like to the mix. I think a little nutmeg and cinnamon would go well with it.

[mobs00]

[mobs00]

It came out a little wet this time but still tastes great! It all depends on the pumpkin used. I think the best pumpkins are the ones that don't get too watery when steamed.

It will firm up though once it is completely cooled.

These are great after being taken out of the fridge or freezing them makes them taste like ice cream. Smooth and melt in your mouth.

[Mid]

Oh I do like a happy ending

[Thetyim]

I love pumpkin and that looks delicious.

I'll send the wifey out to get some pumpkins this afternoon

[somtamslap]

Looks very tasty indeed..wouldn't mind trying it with a few more savoury ingredients..

[mobs00]

I just did the same recipe with bananas instead of pumpkin and it came out great. No need for milk when using bananas as they are wetter than pumpkin. I also used 1-2 Tbsp of Cointreau for added flavor but a dark rum also works well.