This Indonesian Pumpkin Cake Will Melt in Your Mouth (It’s So Moist!)
Bingka labu, or pumpkin cake, is a traditional dessert originating from Banjarmasin, South Kalimantan, Indonesia, that uses steamed pumpkin. This cake is part of the region’s rich culinary heritage and holds a special place in the hearts of the Banjar people; it’s often served during special occasions, festivals, and family gatherings, particularly during the Islamic fasting month of Ramadan.
In Banjarmasin, bingka is not just a dessert, but a symbol of hospitality and tradition. It is one of the many varieties of bingka, a broader family of traditional Banjar cakes, each made with different ingredients, such as potatoes, sweet potatoes, or bananas. Pumpkin bingka stands out for its vibrant color and unique flavor, making it a favorite among locals. Often prepared for religious celebrations and communal feasts, bingka labu reflects the warmth and generosity of Banjar and Indonesian culture, where food plays a central role in bringing people together. My version, which was inspired by this cake, calls for roasted pumpkin instead for a more intense pumpkin flavor.
Why You’ll Love It
This cake will melt in your mouth. It has a distinctively soft, custard-like texture. The edges of the cake often develop a slightly crispy layer during baking, adding a delightful contrast to the soft center.
The pumpkin flavor is front and center. Roasting the pumpkin yields a more intense pumpkin flavor that isn’t masked by any spices. The resulting cake is mildly sweet with the natural richness of coconut milk and the earthy sweetness of pumpkin coming through.
Key Ingredients in Bingka Labu
Pumpkin: This recipe calls for 1 small baking pumpkin or a medium butternut squash. Choose whichever you like best, as the flavor will shine in the cake. You may use 1 (15-ounce) can pumpkin purée instead, making sure to increase the amount of all-purpose flour to 1 cup.
Coconut milk: Adds a rich flavor while keeping the cake soft and moist.
Bingka Labu Recipe
A traditional Indonesian dessert that can be made with roasted, steamed, or canned pumpkin purée.
Prep time 25 minutes
Cook time 1 hour to 1 hour 15 minutes
Serves 8
Ingredients
1 small baking pumpkin or medium butternut squash (about 2 1/2 pounds)
1 tablespoon melted coconut oil or vegetable oil
11/2 teaspoons kosher salt, divided
Butter, at room temperature, for coating the pan
3/4 cup plus 1 tablespoon canned unsweetened coconut milk
4 large eggs
1/2 cup granulated sugar
7 tablespoons all-purpose flour
7 tablespoons unsalted butter, melted
2 tablespoons vanilla extract
1 tablespoon white sesame seeds (optional)
Instructions
Heat the oven to 400ºF.
Peel 1 small baking pumpkin. Halve, scrape out the seeds with a spoon, and discard. Cut the flesh into rough 1-inch pieces (about 5 cups). Place on a rimmed baking sheet, drizzle with 1 tablespoon vegetable oil, season with 1 teaspoon of the kosher salt, and toss to coat. Arrange into a single layer.
Roast until browned and very tender, stirring halfway through, 25 to 35 minutes total. Meanwhile, coat a 7- or 9-inch springform pan lightly with room-temperature butter. Line the bottom with a parchment paper round. Line the sides with strips of parchment paper, making them flush with the top of the pan.
Let the pumpkin cool slightly. Weigh out 10 ounces (about 2 heaping cups) and transfer to a blender (reserve any remaining pumpkin for another use). Add 3/4 cup plus 1 tablespoon coconut milk. Blend until smooth. Pour into a fine-mesh strainer set over a large bowl and push through the strainer, occasionally scraping the underside of the strainer. Reserve the strainer.
Whisk 4 large eggs, 1/2 cup granulated sugar, and the remaining 1/2 teaspoon kosher salt together in a medium bowl until the sugar is dissolved and the mixture is fluffy and pale yellow, 5 to 7 minutes. Whisk in 7 tablespoons all-purpose flour until combined. Whisk in 7 tablespoons melted unsalted butter and 2 tablespoons vanilla extract.
Push the egg mixture through the same strainer into the coconut-pumpkin mixture, then stir until combined. Transfer to the springform pan and smooth out the top.
Bake for 15 minutes. Sprinkle the cake evenly with 1 tablespoon white sesame seeds if using. Continue baking until the top is golden-brown and a tester inserted into the center comes out clean, about 15 minutes more for a 9-inch pan, or 25 minutes more for a 7-inch pan.
Let cool for at least 10 minutes before releasing the sides of the pan. The cake can be served warm, at room temperature, or cold.
Recipe Notes
Substitutions: You can substitute the roasted pumpkin with 10 ounces steamed pumpkin or 1 (15-ounce) can pumpkin purée; increase the amount of all-purpose flour to 1 cup.
Storage: Leftovers can be well-wrapped and refrigerated for up to 2 days.
Further Reading
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