Friday, March 26, 2010



Before the task;

On 3rd March 2010, Wednesday in kitchen A, Block A, UNITAR. This is our second class in experimental food using our own idea. For this week, we used margarine instead of butter, added diced pumpkin and used steam method. As usual, we started our class with 'Al-Fatihah'. Before we can start our experiment, we were given a short briefing.

  • 250 g Planta margarine
  • 175 g Castor sugar
  • 3 nos Eggs
  • 1 tsp Vanilla essence
  • 240 g Self raising flour
  • 1/8 tsp Soda Bicarbonat
  • 300 g Mashed Pumpkin(cooked and mashed)
  • 200 g Diced Pumpkin(diced and cooked)
  • 1 tsp Lemon juice
  • 3/4 cup Milk
  • salt to taste

  1. Boiled the water in the steamer. Grease the sides and base and line a loaf pan with parchment paper.
  2. Beat margarine, sugar and vanilla essence until light and creamy.
  3. Add in eggs one at a time beating well after addition.
  4. Beat in the mashed pumpkin and lemon juice. Mix well the blend.
  5. Fold in the flour and soda bicarbonate to mix.
  6. Add in diced pumpkin and mix well.
  7. Pour mixture into prepared pan, the pan are recovered by and steam for 45minutes.

During the task;

After briefing, as usual we did our first step which was to boiled the water in the steamer and then prepared the ingredients for pumpkin cake. Done with the ingredients, we started with a few steps to prepare the pumpkin as the ingredient in our cake. We peeled, cut, diced, cleaned, boiled until tender, drained and mashed the pumpkin.


*Steps in making preparing the pumpkin cake mixture*

Went everything was ready, the cake was steamed for 45minutes.

After the task;

*The ready steamed pumpkin cake*

Recommendation & Conclusion;

We concluded that, the cake tasted better when butter is used. The added diced pumpkin improved the taste of the pumpkin cake. Steaming had improved the texture of the cake.



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