Monday, December 20, 2010

Steamed Pumpkin Cake (Pumpkin Kuih)


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! ;-)





Ingredients:
 
  • 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

(A)
  • 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.  :-)


Method:

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.

15 comments:

Sweet Jasmine said...

This looks like our lo pak ko(radish cake)...What a great creation. I wld love to pan fried it for a crispier kueh.

Belinda @zomppa said...

That's pumpkin? It's like sweet and savory...would love to try!

Cooking Gallery said...

I have never tried savoury pumpkin cake, but it looks delicious and reminds me of yam cake :)!

Roxan said...

Yum! Thank you for creating this dish. I just recently got a steamer so I've been trying to find as many delicious steamed recipes as possible. Pumpkin is a wonderful ingredient to include in here.

tigerfish said...

I definitely like the Chinese savory pumpkin cake but yours is not as "orange or brown" as I have thought of steamed pumpkin cake.

Big Boys Oven said...

this is my favourite ! awesome recipwe you got there! ;)

Little Inbox said...

I’ve eaten a lot of yam kuih, but I’ve not tried on pumpkin kuih yet. Surprisingly, it doesn’t look yellowish.

The Sweetylicious said...

looks really YUMMY (: i'll give it a try soon. there's so many nice food out there (including yours) that look soooo tempting! x)))

Mochachocolata Rita said...

wawwww i think i need to learn how to make this or i am not qualified to be a hong kong mom :D

Anh said...

oh a pumpkin kuih. I love!

Sonia (Nasi Lemak Lover) said...

this is very similar to steamed yam cake, i like to eat with dip it with chili sauce, simply yummy.

Little Corner of Mine said...

Yes Sweet Jasmine, same as radish cake just changed the radish to pumpkin. ;)

Yes Belinda! :)

Thanks Cooking Gallery, it's basically the same as yam cake just changed the yam to pumpkin. ;)

Congrats on getting a steamer Roxan. It's definitely useful for me. You can steam glutinous rice and all sort of Asian cake.

Tigerfish, I don't know leh, I haven't tasted one or seen one selling in the store before so I cannot compare. Do you think they add coloring or not?

Thanks BBOven. :)

Little Inbox, the one you seen else where is yellowish? It might be due to the fact that mine was processed pumpkin instead of steamed and mashed pumpkin.

Thanks sweetylicious. Feedback to me ya if you tried it. ;)

Haha Rita. Actually very easy to make only. :)

Thanks Anh.

Yes Sonia, almost the same just a different main ingredient. ;)

natasya said...

I made this over the Chrissy holidays. I used fresh pumpkin. It was orangy in colour and so delicious! Thanks for sharing.

Little Corner of Mine said...

Thanks for your feedback Natasya. :) Now I know the fresh pumpkin will give it the orange color. Glad you tried it because it's delicious. :)

Christine knapkins_com said...

Hey Foodies, this Steam Kuih recipe has been selected by Knapkins to be featured in a Recipe Guessing Game. Invite fans to play: http://knapkins.com/guess_games/674?source=blog