How to Make Delicious Milk-Flavored Pumpkin Corn Cakes at Home?

Q: Can I use other nuts or dried fruits instead of red dates and raisins?
A: Yes, you can add any nuts or dried fruits of your choice to the batter.

Q: Is it necessary to use both cornmeal and all-purpose flour?
A: Yes, the combination of cornmeal and all-purpose flour gives the best texture for these cakes.

Milk-Flavored Pumpkin Corn Cake


  • 200g Medium Coarse Cornmeal
  • 100g All-purpose Flour
  • 180g Pumpkin Puree
  • 200ml Warm Milk
  • 30g Condensed Milk
  • 30g White Sugar
  • 3g Yeast
  • Red Date Pieces (as desired)
  • Raisins (as desired)
  • 300ml Boiling Water
  1. Mix pumpkin puree, warm milk, condensed milk, sugar, and yeast together until the yeast is completely dissolved. Add 200g cornmeal and 100g all-purpose flour to the wet mixture.
  2. Stir the flour into the wet ingredients until it forms a sticky batter. Cover with plastic wrap and let it ferment for about 1 hour.
  3. Once the batter has doubled in size, stir to release air.
  4. Stir the batter again before cooking.
  5. Heat a flat pan over low heat and spray evenly with oil. Wet your hands, take a portion of the batter, and spread it into the pan, gently flattening it into a small cake. Cover with a lid and cook until the bottom sets (about 2 minutes).
  6. Once the bottom of the cake sets, add a small bowl of boiling water to the pan.
  7. Cover and steam on low heat for about 10 minutes.
  8. Wait until the water in the pan has evaporated, then remove the cake and place it on a plate.
  9. You can also add red date pieces and raisins (or any nuts) to the batter. Mix well and take small portions of the batter, form into dough, and spread into the flat pan.
  10. Repeat the previous cake-cooking process for the cakes with red dates and raisins.
  11. Done!
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  • Rich in Carbohydrates
  • Source of Dietary Fiber
  • Contains Vitamins from Pumpkin and Milk
  • Moderate Caloric Content