This Indonesian bingka labu kuning, or pumpkin cake, is a wonderful alternative to pumpkin pie on Thanksgiving.
Once baked, it has a firm outer skin and a rich, custardy filling.
I was an international student at the University of Washington in Seattle, celebrating my very first Thanksgiving.
Photo:Photographer: Jake Sternquist, Food Sylist: Sammy Mila, Prop Stylist: Breanna Ghazali
Did I like it?
Sorry pumpkin pielovers; I must admit, I didnt.
My disdain for pumpkin pie was inconsequentialhello, apple pie!until I met and married my husband.
Photographer: Jake Sternquist, Food Sylist: Sammy Mila, Prop Stylist: Breanna Ghazali
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.
Photographer: Jake Sternquist, Food Sylist: Sammy Mila, Prop Stylist: Breanna Ghazali
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.
She said simply, No recipe.
Photographer: Jake Sternquist, Food Sylist: Sammy Mila, Prop Stylist: Breanna Ghazali
I dont like pumpkin.
That didnt stop me of course.
Once baked, it has a firm outer skin and a rich, custardy fillingalmost like a pie-in-one.
It was the perfect pumpkin pie stand-in!
Celebrating Thanksgiving with bingka also has cultural significance.
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.
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.
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.
My pumpkin of choice for this cake has always been kabocha.
I decided to add these spices to my version of bingka.
Im just thrilled to share a part of my culture during this very important holiday.
Lightly grease a 9-inch round cake pan with butter; line the bottom with parchment paper.
Blend on medium speed for 10 to 15 seconds.
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.
Tip
Pick out a small 3- to 312-pound pumpkin thats heavy for its size.
Make slits in the skin with a knife.
Roast at 400F until the skin collapses and the flesh is soft, about 40 minutes.
Scoop out the flesh, setting aside 2 cups for this recipe.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
