This recipe yields a beautifully layered and incredibly flavorful pumpkin Kuih, showcasing the natural sweetness of pumpkin in a delightful, steamed confection. The two layers offer a wonderful contrast in textures – one subtly firmer, the other boasting a delightfully springy bite. It's a dish that's surprisingly easy to make, delivering a stunning result perfect for special occasions or a comforting treat.

Ingredients:

• For the Bottom Layer: 200g Pumpkin Flesh (about 1/4 medium pumpkin), steamed and mashed until smooth 120g Rice Flour 40g Sugar (adjust to taste depending on pumpkin sweetness) 1/4 teaspoon Salt 180ml Coconut Milk (freshly squeezed is ideal, but canned can be used) 1 tablespoon Pandan Paste (optional, for added fragrance) * 1 teaspoon Vegetable Oil

• For the Top Layer: 100g Glutinous Rice Flour (Sweet Rice Flour) 60g Sugar (adjust to taste) 1/4 teaspoon Salt 140ml Coconut Milk * 1 tablespoon Ghee or Butter (for richness)

Instructions:

1. Prepare the Bottom Layer: In a large bowl, combine the mashed pumpkin, rice flour, sugar, and salt. Add the coconut milk gradually, mixing well after each addition to ensure a smooth, lump-free batter. If using, stir in the pandan paste. Finally, add the vegetable oil and mix thoroughly. The batter should be pourable but not too runny.

2. Prepare the Top Layer: In a separate bowl, combine the glutinous rice flour, sugar, and salt. Add the coconut milk little by little, mixing continuously to avoid lumps. Add the ghee or butter and incorporate until the batter is smooth and thick – similar in consistency to a thick paste.

3. Assembly and Steaming: Grease a heat-safe mold or ramekin (approximately 5-6 inches in diameter) with vegetable oil. This will prevent sticking.

4. Pour the Bottom Layer: Pour about 2/3 of the pumpkin batter into the prepared mold. Gently tap the mold to release any trapped air bubbles.

5. Add the Top Layer: Carefully spoon the glutinous rice flour batter over the pumpkin layer, spreading it evenly. Do not stir or mix the layers.

6. Steam: Place the mold in a steamer lined with greaseproof paper or cabbage leaves. Steam over medium heat for approximately 40-50 minutes, or until a toothpick inserted into the center comes out clean. Ensure the steamer doesn't dry out; replenish water if needed.

7. Cool and Serve: Remove the Kuih from the steamer and let it cool completely in the mold before unmolding. The Kuih will firm up as it cools.

8. Optional Garnish: Serve the Kuih plain, or garnish with toasted sesame seeds or finely shredded coconut for added texture and flavor.

Tips & Notes:

• Pumpkin Selection: Butternut squash or kabocha pumpkin works wonderfully, offering a naturally sweet flavor.
• Sweetness Adjustment: The sweetness can be adjusted according to your preference and the natural sweetness of the pumpkin.
• Steaming Time: Steaming time may vary depending on the steamer and the size of the mold.
• Coconut Milk Quality: Using fresh, thick coconut milk will enhance the richness and flavor of the Kuih.
• Storing: Leftover Kuih can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.