Bingka Labu Kuning Pumpkin Cake

This Indonesian bingka labu kuning, or pumpkin cake, is a wonderful alternative to pumpkin pie on Thanksgiving. A versatile cake, bingka’s core ingredient can comprise assorted root vegetables, from cassava to sweet potato and, yes, pumpkin. Once baked, it has a firm outer skin and a rich, custardy filling. Roasting your own pumpkin flesh is preferred, but you can use canned pumpkin in a pinch.

Nutrition Information

248 Calories

44g Carbohydrates

16g Protein

538mg Potassium

1g Fiber

9g Sugar

Ingredients

2 cups roasted Japanese pumpkin, such as kabocha, kuri or buttercup squash (see Tip)
1 (13.5-ounce) can unsweetened coconut milk
¼ cup unsalted butter, melted, plus 1 teaspoon for pan
2 large eggs
½ cup granulated sugar
¼ cup dark brown sugar
1½ cups all-purpose flour
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon salt
⅛ teaspoon ground cloves
1 tablespoon white sesame seeds (optional)