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Bingka Labu Kuning Bakar (Malay Baked Pumpkin Cake)

written by Marvellina Updated: October 2, 2021
8.3K
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Malay-style rich and lightly sweetened kuih bingka flavored with pumpkin, cinnamon, and coconut milk is easy to make and a satisfying treat. A perfect recipe during pumpkin season.
Bingka Labu Kuning Bakar (Malay Baked Pumpkin Cake)

What is Bingka Labu Kuning?

Bingka is a Malay-style cake that is usually rich in flavor and dense in texture. It is not a leavened cake, hence the dense texture, but in a pleasant way. The cake has an amazing aroma from coconut milk and whatever flavor you use to flavor the cake. Bingka labu kuning is made with labu kuning (pumpkin), coconut milk, pinch of cinnamon, eggs, and sugar. The cake is very easy to put together and it is perfect for that afternoon tea snack.

What kind of pumpkin to use?

You can use store-bought pumpkin puree (not pumpkin pie mix), sugar pumpkin/pie pumpkin, baby Pam, Autumn gold, Lumina, Cinderella, Fairy Tale pumpkins can be used too.

Substitution for pumpkin

You can use orange sweet potato, other types of squash such as butternut squash, acorn squash.

Can I use a blender to make the cake batter?

I’ve tried it twice in the past and the results weren’t good for some reasons. I think the culprit is too much air from the blending that causes the cake to really collapse and with some holes (from air bubbles) inside the cake. I think if you want to use a blender, you may want to rest the batter to let the bubbles settle down before you pour into the pan to bake.
Bingka Labu Kuning Bakar (Malay Baked Pumpkin Cake)

How to make bingka labu kuning bakar

1. Preheat oven to 360 F(180 C) for conventional oven. If your oven uses top and bottom heat, preheat at 340 F (170 C). Line your baking pan with parchment paper. If you use a bundt pan, make sure you oil and flour the pan (tap out excess flour) so the cake won’t stuck

2. In a large mixing bowl, add mashed pumpkin, both sugar. Stir to combine

3. Whisk the eggs until foamy, add coconut milk, and cinnamon and whisk again.

4. Pour this into the pumpkin mixture

5. Whisk to combine

6. Sift in the all-purpose flour, cinnamon, and salt.

7. Use a whisk to combine until you don’t see pockets of white flour. Switch to spatula to make sure you scrape the bottom of the bowl to make sure nothing left down there. It’s a thick heavy batter. Strain the batter if you think there is some lumps in the batter

8. Pour this into the prepared cake pan. Shake the pan a bit to even out the batter. Give the pan a few bangs on the counter. Sprinkle with white sesame seeds

9. Place the cake pan in the middle rack. Bake in a preheated oven for 1 hour or until tooth pick inserted comes out clean with just few crumbs

10. Turn on the top heat only if you use convection oven and bake for additional 5 minutes until nicely golden brown. For my conventional oven, I use broiler. Turn it on low. Let it broil until you have some nice golden brown, but not burnt. You need to watch it closely here if you use a broiler

11. Remove from the oven and bang the cake pan on the counter 2-3 times to release hot air. Let it cools down in the pan completely, about 3-4 hours or so
Bingka Labu Kuning Bakar (Malay Baked Pumpkin Cake)

Did you make this bingka labu kuning bakar recipe?

I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
Bingka Labu Kuning Bakar (Malay Baked Pumpkin Cake)

Bingka Labu Kuning Bakar (Malay Baked Pumpkin Cake)

Bingka Labu Kuning Bakar (Malay Baked Pumpkin Cake)

Prep Time 20 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Servings 16 slices (7-inch square pan)
5 from 3 reviews
REVIEW & RATE PRINT

Ingredients

  • 450 gr mashed pumpkin
  • 60 gr granulated sugar
  • 60 gr brown sugar
  • 200 ml coconut milk
  • 2 large eggs about 58-60 grams each
  • 200 gr all-purpose flour
  • ½ tsp ground cinnamon
  • ¼ tsp salt
  • 1 Tbsp white sesame seeds

Instructions
 

  • Cut the pumpkin into big chunks and then steam in the steamer until it is fork tender. Drain off any excess water and mash with fork while it's warm. You can puree it for smooth texture too. Set aside

Prepare the cake batter:

  • Preheat oven to 360 F(180 C) for conventional oven. If your oven uses top and bottom heat, preheat at 340 F (170 C). Line your baking pan with parchment paper. If you use a bundt pan, make sure you oil and flour the pan (tap out excess flour) so the cake won't stuck
  • In a large mixing bowl, add mashed pumpkin, both sugar. Stir to combine
  • Whisk the eggs until foamy, add coconut milk and whisk again. Pour this into the pumpkin mixture. Whisk to combine
  • Sift in the all-purpose flour, cinnamon, and salt. Use a whisk to combine until you don't see pockets of white flour. Switch to spatula to make sure you scrape the bottom of the bowl to make sure nothing left down there. It's a thick heavy batter
  • Pour this into the prepared cake pan. Shake the pan a bit to even out the batter. Give the pan a few bangs on the counter. Sprinkle with white sesame seeds

Bake the cake:

  • Place the cake pan in the middle rack. Bake in a preheated oven for 1 hour or until tooth pick inserted comes out clean with just few crumbs.
  • Turn on the top heat only if you use convection oven and bake for additional 5 minutes until nicely golden brown. For my conventional oven, I use broiler. Turn it on low. Let it broil until you have some nice golden brown, but not burnt. You need to watch it closely here if you use a broiler
  • Remove from the oven and bang the cake pan on the counter 2-3 times to release hot air. Let it cools down in the pan completely, about 3-4 hours or so

Serving:

  • The cake needs to cool down completely before cutting. Use an oiled-knife or plastic knife to cut the cake

How to store:

  • The cake tastes the best the next day if you can wait. Store the cake in an air-tight container for 2-3 days at room temperature. Store in the fridge after that for about a week. Simply reheat in the microwave for few seconds before serving or loosely wrap in a foil and reheat in toaster oven or oven at 350 F for 10-15 minutes or until warm

RECOMMEDED TOOLS

7 inch square cake pan
Mixing Bowl
Parchment Paper

*Nutrition facts are just estimates and calculated using online tools*

Nutrition Facts
Bingka Labu Kuning Bakar (Malay Baked Pumpkin Cake)
Serving Size
 
1 slice
Amount per Serving
Calories
120
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
23
mg
8
%
Sodium
 
50
mg
2
%
Potassium
 
115
mg
3
%
Carbohydrates
 
20
g
7
%
Fiber
 
1
g
4
%
Sugar
 
8
g
9
%
Protein
 
3
g
6
%
Vitamin A
 
4411
IU
88
%
Vitamin C
 
1
mg
1
%
Calcium
 
24
mg
2
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I'd love to see your photos/videos on Instagram
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11 comments

Bowfles The Cat October 14, 2024 - 5:31 am

Just made this. I used Libby’s pumpkin pie can with sprinkles of black sesame seeds. Couldn’t wait for it to cool. At them up after 1 hour of cooling. And dang! I love the texture and level of sweetness. Smooth and not so sweet. Just right. Thank you so much for this fabulous recipe!

Reply
Marvellina October 14, 2024 - 7:19 pm

Yay! so glad you like it! it’s one of my favorite too:)

Reply
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5 from 3 votes (2 ratings without comment)

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