Bingka Labu Kuning
This Indonesian bingka labu kuning, or pumpkin cake, is a wonderful alternative to pumpkin pie on Thanksgiving. A versatile cake, bingka’s core ingredient can comprise assorted root vegetables, from cassava to sweet potato and, yes, pumpkin. Once baked, it has a firm outer skin and a rich, custardy filling. Roasting your own pumpkin flesh is preferred, but you can use canned pumpkin in a pinch.
Ingredients
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2 cups roasted Japanese pumpkin, such as kabocha, kuri or buttercup squash (see Tip)
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1 (13.5-ounce) can unsweetened coconut milk
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¼ cup unsalted butter, melted, plus 1 teaspoon for pan
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2 large eggs
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½ cup granulated sugar
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¼ cup dark brown sugar
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1½ cups all-purpose flour
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1 teaspoon cinnamon
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½ teaspoon nutmeg
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¼ teaspoon salt
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⅛ teaspoon ground cloves
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1 tablespoon white sesame seeds (optional)
Description
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Preheat oven to 350°F. Lightly grease a 9-inch round cake pan with butter; line the bottom with parchment paper.
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Combine 2 cups pumpkin, 1 (13.5-ounce) can coconut milk, ¼ cup melted butter, 2 eggs, ½ cup granulated sugar and ¼ cup brown sugar in a blender. Blend on medium speed for 10 to 15 seconds. Scrape down the sides of the blender with a spatula; blend until smooth, 5 to 10 seconds more (do not overmix).
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Sift 1½ cups flour, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon salt and ⅛ teaspoon cloves together in a large mixing bowl. Pour the pumpkin mixture into the dry ingredients; whisk just until evenly moistened. Pour the batter into the prepared pan. Sprinkle with 1 tablespoon sesame seeds, if desired.
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Bake until edges are firm and golden brown, 45 to 50 minutes. The cake will still be soft in the center, so an inserted toothpick will not come out clean.
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Let the cake cool completely in the pan on a wire rack, 3 to 4 hours. As the cake cools, the center will firm up and sink a little. When completely cooled, remove from the pan and slice.
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