My one pumpkin can help me create so many new dishes. If you have been following my blog, I have been popping out all sort of pumpkin recipes recently, have you even noticing it? And it's not over yet, I still have more pumpkin recipes to share. Just stay tuned!
I love my stir-fry pumpkin with eggs, so yummy delicious and this steamed pumpkin cake, soft and moist and so well seasoned. It's so great eating it this way, but I also like it pan-fried because I like the crispy crust on the outside before I bite into the softness inside.
I was so happy I created this recipe. I never thought of making this kuih in the first place but once I found out that the defrosted pumpkin was soft in nature, I had to change my plan. Since the soften pumpkin contained lots of liquid so I needed a recipe that suitable for this. Once I planned on making this, I realized that I only had 100g of rice flour, no more and no less, so I had to create a recipe based on 100g of rice flour. Luckily it turned out so well and delicious.
This recipe is not hard to make at all. If you try it, feedback to me ya! ;-)
- 100g rice flour
- 50g wheat starch (Tang Mein Flour)
- 2 1/2 cup hot water
- 300g pumpkin ( I used frozen and defrosted), divided (take one piece and cut into tiny pieces, reserved for stir-frying, optional step)
- 4 Chinese mushroom, soften in hot water, drain, cut into tiny pieces
- 1/4 cup dried shrimps, soften in hot water, drain
- 2 shallots, minced
- 2 scallion, only the white part, chopped
- A little salt and sugar
- 1 tsp. salt
- 1 tsp. chicken powder
- 1 Tbsp. sugar
- 1/2 tsp. 5 spice powder
- Dashes of pepper
- 1/2 tsp. sesame oil
The shape of my electric steamer bowl. Thus, the shape of my pumpkin kuih. :-)
1. Heat up a wok, add a little oil. Add in shallot, white part of the scallion, stir-fry until fragrant. Add in dried shrimps, mushroom and pumpkin. Stir-fry until fragrant, season with a little salt and sugar. Dish out and set aside.
2. If you use frozen and defrosted pumpkin, the pumpkin is already soft. So, just process it in a food processor until fine. If use fresh pumpkin, steam it for 30 minutes until soft and mince it with a cleaver. Squeeze out as much water from the pumpkin as you can. Set aside.
3. In a large bowl, add in rice flour and wheat starch, whisk well. Add in hot water and stir-well. Add in the processed/ mashed pumpkin, the stir-fried ingredients in 1 and season it with (A). Stir well together.
4. Pour into a steaming bowl or container (spray it with oil first) and steam in high heat for 60 minutes. Depending on the size of your container.
5. Once done, take it out, give it a little shake to loosen the edges and turn it out to cool completely. It will harden a little when cool and easier to cut. Keep leftover in the refrigerator. Heat it up in a microwave or pan-fry it to serve.
6. Serving suggestion: Cut into pieces, top with chopped green onion, crispy fried shallot and Sriracha chili sauce.