Khanom fak thong (Thai steamed pumpkin cake with coconut)
A soft, chewy steamed cake of sweet pumpkin, rolled in salted coconut. Naturally golden and simple to make.
- Time1 hr
- LevelEasy
- Costabout £0.33 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Steam the pumpkin over simmering water for 15 minutes, until very soft. Mash it until completely smooth. You need about 300 g. Leave to cool for 5 minutes.
15 min - 2
Stir the 90 g sugar, coconut milk and first pinch of salt into the pumpkin. Add the glutinous rice flour and tapioca flour and mix to a thick, smooth, orange batter.
- 3
Grease an 18 cm square tin and line the base with baking paper. Spoon in the batter and smooth the top.
- 4
Steam over simmering water, covered with a lid wrapped in a tea towel, for 35 minutes, until firm and shiny.
35 min - 5
Cool the cake in the tin for 30 minutes. Mix the desiccated coconut with the 1 tbsp sugar, second pinch of salt and 1 tbsp water.
- 6
Cut the cake into squares with an oiled knife and roll each square in the coconut. Serve at room temperature.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
