Baked Pumpkin Kueh

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Baked Pumpkin Kueh

by Julie Yee

Enjoy the rustic flavours of pumpkin with this easy-to-make Baked Pumpkin Kueh!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 40 mins Ready in : 55 mins Serves : 6-8


  • 1/2 kg Pumpkin (steamed & mashed)
  • 300 g Water
  • 160 g Plain flour (sifted)
  • 120 g Fine sugar
  • 180 g Thick Coconut Milk
  • 1/4 teasp Salt
  • 2 Eggs


  1. Line and grease a 7inches square tin with butter and set aside.
  2. Cook pumpkin in water until soft.
  3. Remove pumpkin, mash it and set aside.
  4. With a hand whisk, mix flour, sugar, salt, 4. With a hand whisk, mix flour, sugar, salt, coconut milk and mashed pumpkin together until smooth.
  5. Add in the eggs and mix until well combined.
  6. Pour batter in the greased tin (7” x 7” Square tin) and bake for 40mins.
  7. Remove kueh and cool on a wire rack.
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