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Photo:Photographer: Jake Sternquist, Food Sylist: Sammy Mila, Prop Stylist: Breanna Ghazali
Photographer: Jake Sternquist, Food Sylist: Sammy Mila, Prop Stylist: Breanna Ghazali
Active Time:20 minsTotal Time:4 hrs 5 minsServings:8Jump to Nutrition Facts
Active Time:20 minsTotal Time:4 hrs 5 minsServings:8
Active Time:20 mins
Active Time:
20 mins
Total Time:4 hrs 5 mins
Total Time:
4 hrs 5 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Jump to recipe
I was first introduced to pumpkin pie when I was 19 years old. I was an international student at the University of Washington in Seattle, celebrating my very first Thanksgiving. Although I was no stranger to eating pumpkin—I’d eaten Chinese savory pumpkin cake and kue talam, a traditional Indonesian sweet snack made with rice flour and coconut milk—I’d never had it in a pie. Did I like it? Sorry pumpkin pie–lovers; I must admit, I didn’t.
Honestly, the filling was soft and mushy in a way I wasn’t used to, and the combination of pumpkin and spices didn’t sit quite right on my tongue. It may have been a bad pumpkin pie, but years after I graduated, the aversion still hadn’t waned.
My disdain for pumpkin pie was inconsequential—hello, apple pie!—until I met and married my husband. My dear husband believes that Thanksgiving is not Thanksgiving without pumpkin pie. To try and appease him, I went on a hunt for a comparable substitute. I tried making pumpkin cheesecake, pumpkin strudel and even pumpkin mousse. But none of them got a unanimous thumbs-up.
Then, I discovered a new-to-me Indonesian cake called bingka labu kuning, or pumpkin cake. Wondering why I’d never had it before and hoping my mum would have a recipe, I asked her about it. She said simply, “No recipe. I don’t like pumpkin.” Fair enough.
Celebrating Thanksgiving with bingka also has cultural significance. In Banjarmasin, a city in the South Kalimantan province on the island of Borneo, bingka is one of many traditional cakes served at religious and cultural celebrations. The cake is also a must-have during selamatan, which are occasions for gathering with family and friends to give thanks, much like how we celebrate Thanksgiving in the U.S. These special events include weddings, births and also gatherings during the holy fasting month of Ramadan.
During Ramadan, traditional Banjar cakes like bingka are big business. The cakes come in all shapes, flavors and colors. Bingka batter is poured into flower-shaped molds locals call kembang goyang, and some shops can sell more than 1,000 single-serve cakes per day. As I scoured recipes online, I discovered that bingka molds may be regional to Kalimantan. I found many, many recipes, most baked in a square or round tin. The recipes were similar, made with pumpkin, coconut milk and just enough sugar to sweeten the dessert, but not so sweet, just the way I like it.
I was eager to make a bingka labu kuning that was all my own. The first thing I did was adopt a foolproof method using a blender. Instead of grating or mashing the pumpkin into a puree, I can just add it to the blender jug and give it a whirl. Plus, it skips the creaming step and finicky egg additions, and the sugar is evenly distributed while introducing a little air to create a stable emulsion quickly. I don’t add flour to the blender, though, because you don’t want to overmix it and have too much gluten form.
My pumpkin of choice for this cake has always been kabocha. These Japanese pumpkins (and other varieties like kuri) have a perfect-for-me taste and texture—a little sweet and smooth with not-too-stringy flesh. While I found hardly any bingka recipes perfumed with spices, I decided to give the pumpkin-and-spice combination another try. I landed on spices often used in a spekkoek, a cake that was developed during the Dutch East Indies. Spekkoek, which translates to bacon cake because of all the layers, is the Dutch name for kue lapis legit, Indonesia’s famous thousand-layer cake. In addition to the layers, another defining characteristic is the blend of spices used: nutmeg, cinnamon and cloves, sometimes cardamom. I decided to add these spices to my version of bingka.
The final product was a resounding success: it was easy to make, chock-full of pumpkin flavor and warm with spices familiar to everyone. Some years, my husband, ever the traditionalist, still insists on making pumpkin pie, but I’m not offended. I’m just thrilled to share a part of my culture during this very important holiday.
Cook Mode(Keep screen awake)Ingredients2cupsroastedJapanese pumpkin, such as kabocha, kuri or buttercup squash (see Tip)1(13.5-ounce) canunsweetened coconut milk¼cupunsalted butter, melted, plus1teaspoonfor pan2largeeggs½cupgranulated sugar¼cupdark brown sugar1½cupsall-purpose flour1teaspooncinnamon½teaspoonnutmeg¼teaspoonsalt⅛teaspoonground cloves1tablespoonwhitesesame seeds(optional)
Cook Mode(Keep screen awake)
Ingredients
2cupsroastedJapanese pumpkin, such as kabocha, kuri or buttercup squash (see Tip)
1(13.5-ounce) canunsweetened coconut milk
¼cupunsalted butter, melted, plus1teaspoonfor pan
2largeeggs
½cupgranulated sugar
¼cupdark brown sugar
1½cupsall-purpose flour
1teaspooncinnamon
½teaspoonnutmeg
¼teaspoonsalt
⅛teaspoonground cloves
1tablespoonwhitesesame seeds(optional)
DirectionsPreheat oven to 350°F. Lightly grease a 9-inch round cake pan with butter; line the bottom with parchment paper.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).Photographer: Jake Sternquist, Food Sylist: Sammy Mila, Prop Stylist: Breanna GhazaliSift 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.Photographer: Jake Sternquist, Food Sylist: Sammy Mila, Prop Stylist: Breanna GhazaliBake 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.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.TipPick out a small 3- to 3½-pound pumpkin that’s heavy for its size. Halve it, remove the seeds with a spoon, coat the flesh with cooking spray, and set it cut-side down on a parchment-paper-lined baking sheet. Make slits in the skin with a knife. Roast at 400°F until the skin collapses and the flesh is soft, about 40 minutes. Scoop out the flesh, setting aside 2 cups for this recipe. If you prefer not to roast your own pumpkin, you can use 2 cups canned pumpkin puree.EatingWell.com, November 2024
Directions
Preheat oven to 350°F. Lightly grease a 9-inch round cake pan with butter; line the bottom with parchment paper.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).Photographer: Jake Sternquist, Food Sylist: Sammy Mila, Prop Stylist: Breanna GhazaliSift 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.Photographer: Jake Sternquist, Food Sylist: Sammy Mila, Prop Stylist: Breanna GhazaliBake 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.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.TipPick out a small 3- to 3½-pound pumpkin that’s heavy for its size. Halve it, remove the seeds with a spoon, coat the flesh with cooking spray, and set it cut-side down on a parchment-paper-lined baking sheet. Make slits in the skin with a knife. Roast at 400°F until the skin collapses and the flesh is soft, about 40 minutes. Scoop out the flesh, setting aside 2 cups for this recipe. If you prefer not to roast your own pumpkin, you can use 2 cups canned pumpkin puree.
Preheat oven to 350°F. Lightly grease a 9-inch round cake pan with butter; line the bottom with parchment paper.
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).
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.
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.
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.
TipPick out a small 3- to 3½-pound pumpkin that’s heavy for its size. Halve it, remove the seeds with a spoon, coat the flesh with cooking spray, and set it cut-side down on a parchment-paper-lined baking sheet. Make slits in the skin with a knife. Roast at 400°F until the skin collapses and the flesh is soft, about 40 minutes. Scoop out the flesh, setting aside 2 cups for this recipe. If you prefer not to roast your own pumpkin, you can use 2 cups canned pumpkin puree.
Tip
Pick out a small 3- to 3½-pound pumpkin that’s heavy for its size. Halve it, remove the seeds with a spoon, coat the flesh with cooking spray, and set it cut-side down on a parchment-paper-lined baking sheet. Make slits in the skin with a knife. Roast at 400°F until the skin collapses and the flesh is soft, about 40 minutes. Scoop out the flesh, setting aside 2 cups for this recipe. If you prefer not to roast your own pumpkin, you can use 2 cups canned pumpkin puree.
EatingWell.com, November 2024
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Nutrition Facts(per serving)251Calories9gFat40gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
