We’re onto a pumpkin roll here at GlycoLeap! First, it was the pumpkin and tofu skewers, now it’s this baked pumpkin kueh… But there’s a reason why we love pumpkin! Pumpkin is a beautifully luscious, and healthy vegetable (although botanically, they are a fruit!). Pumpkins are 90% water and low in calories. Pumpkin contains more fibre than kale and is chock full of iron and heart-healthy magnesium. One cup of cooked pumpkin gives 245% of the recommended dietary allowance of vitamin A, important for eyesight. It also has more potassium than bananas! Need I go on about the benefits of pumpkin?
Baked pumpkin kueh (bingka labu) is soft, moist and deliciously rich. This Malay-style baked pumpkin kueh is a sweet version, not to be mistaken with the Chinese-style pumpkin or yam cake. It’s hard to believe we’re featuring a kueh recipe on the blog. You must think we are kueh-zy! Look at all these Singaporean beauties in this kueh compendium that impressed me immensely when I was still learning about kuehs (in my first year of moving here)! Hardly the healthiest snack around 😛
But there’s one thing this compendium is missing: the baked pumpkin kueh and a healthier recipe of it! We did make this sweet treat a little healthier for you. We’ve reduced the sugar from the traditional baked pumpkin kueh recipe as the pumpkin already lends a natural sweetness. Low-fat coconut milk also replaces the full-fat version, to cut down fat by 45%. You could make this even healthier by substituting the sugar with a bit of heat safe artificial sweeteners (e.g. sucralose or saccharin), 1/2 cup mashed banana, applesauce, or blended dates. Wholemeal flour can also be used in place of half the plain flour if you don’t mind a bit of bite to your kueh.
If you prefer your kueh firm more than soft, try to microwave your pumpkin instead of boiling it. The kueh tends to be rather soft when you first take it out the oven. Enjoy it after it cools down for a firmer texture. Make sure you use a good-quality, fragrant pumpkin to get the best results!
This baked pumpkin kueh recipe probably is not the absolute healthiest dessert out there, but it’s been improved from the original recipe. I suppose we need to find a balance between taste, traditional cuisine, and nutrition sometimes, so this was just a bit of a compromise! I am hoping that it would be included as part of a balanced diet, since this is obviously not exactly an everyday food!
Of course, if you want to be healthier and make this an ‘everyday choice’, skip the sugar, then use a healthier substitute for plain flour (like wholemeal, soy or buckwheat flour, blended oats or black beans). This website goes through some other examples. Although once you do all those things, it might not exactly taste like a kueh anymore; still tasty though!
Baked Pumpkin Kueh Recipe
Serves: 4 Time: 45 mins
- 400g cubed pumpkin
- 120g plain flour
- 120ml low-fat coconut milk
- 2 eggs
- 100g sugar
- Salt to taste
1. Boil pumpkin cubes in a medium pot of water until soft. Remove from heat, and puree pumpkin using a fork.
2. Preheat oven to 180°C.
3. Beat coconut milk, eggs, sugar, salt and mashed pumpkin with an electric mixer in a mixing bowl until well combined. Throw in plain flour and continue beating until there are no lumps left.
4. Bake batter for 30-35 minutes until golden brown.
5. Serve in slices after cooling.