This makes a delicious breakfast, afternoon snack, dessert, supper or even lunch. With the abundance of pumpkin this holidays season, why not give this a try? I used my old recipe here but this time I used fresh pumpkin to make this. I steamed the cut pumpkin for 30 minutes and then just chopped it into small pieces with my cleaver. You can squeeze some water out before adding into the rice flour batter for firmer texture.
Since the steamed pumpkin contained more water, the resulted pumpkin kuih is moist and soft unlike the steamed taro kuih even though the methods are the same. Serve this with crispy fried shallots, chopped scallion and sriracha sauce.
The undress pumpkin kuih