✅ Pumpkin Steamed Cake:

Ingredients: 40g cooked pumpkin, 2 egg yolks, 25g low-gluten flour

Steps:

1. Blend the cooked pumpkin and egg yolks in a baby food processor until frothy (count to 10 seconds in your head, blend twice). The volume should visibly increase to 1-1.5 times the original amount.

2. Add the low-gluten flour and mix until no lumps remain, achieving a yogurt-like consistency.

3. Grease the mold and pour in the batter.

4. Steam for 7 minutes over boiling water (start timing once the water boils).

🔹 Key Notes:

• The blending step is crucial—just blend for about 10 seconds each time. Over-blending will cause excessive expansion, leading to severe shrinkage after steaming.

• No water is needed at any step.

• Do not let it sit after steaming—remove immediately.

✅ Red Date (Jujube) Steamed Cake:

Ingredients: 30g red dates, 2 egg yolks, 25g low-gluten flour

Steps:

1. Blend the red dates, egg yolks, and 45ml water in a baby food processor until frothy (10 seconds per blend, twice).

2. Add the low-gluten flour and mix until no lumps remain, achieving a yogurt-like consistency.

3. Grease the mold and pour in the batter.

4. Steam for 7 minutes over boiling water (start timing once the water boils).

🔹 Key Notes:

• Red dates are naturally dry, so water must be added during blending. The 45ml water is based on this recipe’s ingredient ratio.

✅ Corn Steamed Cake:

Ingredients: 60g peeled corn, 2 egg yolks, 20g low-gluten flour

Steps:

1. Blend the peeled corn and egg yolks in a baby food processor until frothy (10 seconds per blend, twice).

2. Add the low-gluten flour and mix until no lumps remain, achieving a yogurt-like consistency.

3. Grease the mold and pour in the batter.

4. Steam for 7 minutes over boiling water.

5. Do not let it sit after steaming—remove immediately.