Steamed millet and pumpkin sponge cake
Pumpkin purée, millet flour and plain flour rise into a soft steamed cake topped with red dates. No eggs, dairy or nuts, so allergy-prone eaters can tuck in with confidence.
- 50 min
- Serves 4
- Steam
- Medium
Why it suits you: Allergy-prone types often suffer from a sensitive nose or itchy skin, and dry, cold solstice weather makes flare-ups more likely. Pumpkin supports qi, millet strengthens the spleen and stomach, and red dates nourish blood. Made without eggs, dairy or nuts, this soft, easily digested cake is a gentle, warming breakfast.
Method
Prep 20 min · Cook 30 min- 1The evening before, peel and slice the pumpkin and steam for 15 minutes until soft. Mash with the sugar while hot, then leave until just warm.
- 2Dissolve the yeast in the warm water and mix with the pumpkin, plain flour and millet flour into a soft, sticky dough. Spread it in an oiled steaming tin.
- 3Top with pitted red dates, cover and leave at room temperature for about 1 hour until doubled.
- 4Start in a cold steamer and steam over high heat for 25 minutes. Turn off the heat and wait 5 minutes before lifting the lid, then cool and cut into pieces.
- 5In the morning, re-steam for 5 minutes and serve with warm rice water or weak tea.
Cautions
- If you are sensitive to gluten, use rice flour with the millet flour instead, though the cake will be denser.
Chef's tips
- Let the pumpkin cool to just warm before adding the yeast — too hot will kill it — and start in a cold steamer for a fluffier cake.
The TCM view
Pumpkin is sweet and warm, supporting the middle and qi; millet is sweet, salty and slightly cool, strengthening the spleen and harmonising the stomach; red dates are sweet and warm, supporting the spleen and qi and nourishing blood to calm the mind. Gentle and evenly nourishing, it helps protect the spleen and stomach, suiting allergy-prone types at the Winter Solstice.
