烤南瓜糕 （Kuih Bakar Labu)

买了一段时间的鸡蛋糕模子，

开张的不是鸡蛋糕而是这道烤南瓜糕。

那天看见May家用这模子做香兰小糕点就心动了。

印象中没吃过这款kuih, 一出炉老的小的就虎视耽耽，没一下子，全部就解决了。

食谱取自娘子 ~ Butter Flour &Me

材料 Ingredients：

南瓜泥 120克

细砂糖 30克

盐 1克

低筋面粉 50克

鸡蛋 1个

鲜奶 120克 （也可以用椰奶代替）

120g Pumpkin Puree

30g Fine Sugar

1g Salt

50g Low Protein Flour

1 egg

120g Fresh Milk (Can substitute with Coconut milk if desired)

表层：白芝麻粒（适量）

Sprinkle: White Sesame Seeds

做法 Method：

1）烤箱预热。把bahulu蛋糕铁模放入一起预热。然后取出抹上一层油备用。

Place the bahulu mould in oven and preheat oven. Remove mould and grease with oil.

 

2）把南瓜泥和细砂糖+盐一起搅拌均匀。然后筛入低筋面粉拌匀。

Combine pumpkin puree, sugar and salt together. Sieved in low protein flour and mix well.

 

3）蛋液和鲜奶搅拌均，然后加入做法（2）的面糊里一起搅拌成均匀的南瓜面糊。

Whisk egg and milk together, then add it into the mixture in method 2, mix till well combined.

 

4）用汤匙把南瓜面糊舀进bahulu铁模里。表层撒上少许的被芝麻粒。

Spoon pumpkin batter into the mould, sprinkle with some white sesame seeds. 

 

5）把蛋糕送入烤箱，以170度烘烤大约35分钟或熟即可。

Bake at preheated oven 170 degree for 35 minutes or till golden brown.

 

 

 

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).

&

I'm submitting this to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)"

hosted by Miss B of Everybody Eats Well in Flanders

& co-hosted by Charmaine of Mimi Bakery House.