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Steamed Pumpkin Rice Flour Cake September 22, 2006

Posted by thelazychef in Others.

Pumpkin Kueh anyone?

Okay… This is supposed to be Steamed Pumpkin Kueh, but I decided to give it an English name… 🙂 (“Ang-moh-fy” it…!!)

For those who don’t know, this is a typical Chinese savoury snack. It is often eaten during breakfast or as a tea-time snack… And it goes very well with spicy chilli sauce. There are several variants to it, where the pumpkin can be substituted with carrots or yam.

My parents have been into pumpkins recently(wonder if it’s because Halloween is approaching?) and my mother bought a lovely Japanese pumpkin and asked if I could create a dish out of it…

So I searched around for a recipe that used pumpkin as its main ingredient, and I found this lovely recipe from Kitchencapers and it is by Gina, the kind and lovely owner of the forum. I adapted her recipe slightly though, since my family wanted chinese sausages in the cake.


Grandma(whose makes delicious steamed pumpkin, carrot or yam cakes) gave me the thumbs up! So… it was a good achievement! 😀

Mummy, Daddy and brother loves it too that within 3 days, we finished 1kg of this! (I made 2kg, gave 1/4kg to neighbour, another 1/4kg to grandma and the remaining to the bf…)

This recipe’s process is rather tedious(for someone so lazy like me!) but the results are worth it! So, since Halloween is coming, give this pumpkin treat a try!

800 g pumpkin(remove seeds, hard skin then slice into thin pieces) 
(My pumpkin was 1.2kg with skin, and after removing all the skin and seeds, I had about 750g of pumpkin flesh…)

Batter mix:
500 g rice flour
1 tbsp sugar
1 tsp salt
6 cups hot water

80 g dried shrimps(soften with water, minced)
2 chinese sausages(diced)
70g of preserved waxed chinese ham(optional)

15 chinese preserved mushrooms(soften, sliced thinly)
1 tbsp salt
1 tsp pepper

What to do:
1. Steam pumpkin slices over high heat for 10 mins
2. Mashed while its still hot. Set aside.
3. Using 2 tbsp of cooking oil, stir fry minced dried shrimps till it is fragrant.
4. Add the sliced mushrooms, chinese sausage, waxed ham and seasonings.
5. Stir fry for 3 mins. Set aside.
6. In a separate wok, add hot water slowly into batter mix flour and stir constantly. Do not turn on Fire yet!! Stir till flour dissolves. Mixture will be milky(like in Picture A). Do not pour in hot water all at one shot, but slowly add and stir at the same time, this is to ensure that the rice flour do not get cooked suddenly by the sudden addition of hot water(and become sticky and lumpy).
7. Add mashed pumpkin and mix.(like in Picture B)
8. Add filling ingredients.
9. Stir to mix everything evenly.
10. Turn on LOW heat/fire. And stir continously until batter is dry and sticky(Like in picture C)
11. Lined a square pan with cellopane paper(glass paper) and pour contents into it.
12. Steam over high heat for 60 minutes.
13. Leave to cool in room temperature for 1 hour.
14. Cut into slices.

1. Uneaten pumpkin cake can be stored in the fridge for up to 1 week. To serve, just re-steam it or you can pan fried with a beaten egg.

2. Serve hot with chilli sauce, tomato sauce.

3. This recipe yields 2kg of pumpkin kueh.

(Credits: Gina from KC)



1. Ellena - September 23, 2006


This sure looks good… and i think it shld be great for breakfast… later i shall rush down to see whether got any pumpkin on sales… so that i can try out your pumpkin kueh…. 🙂

2. thelazychef - September 23, 2006

Hello Ellena…

Yup! It was good! 🙂 Hope you’ll like it too!

3. Angie - September 23, 2006

This looks so delish, love the orange color of your kueh 🙂

4. thelazychef - September 24, 2006

Thank you Angie! 😀

5. gracio - September 25, 2006

Hey Rach, Just blog hopping from Angie’s and saw ur link.

Beautiful blog u have here! 🙂 And oh, I love pumpkin kueh… but its so much of work that I’m too lazy to start with..

U’re definitely a great chef! 🙂 Good job on this kueh, I wish I could eat it from the computer… 😛

6. Ellena - September 27, 2006

Hi Rach,

I had made your version of pumpkin kueh today.. and it’s reali easy to follow and make…Furthermore, it taste great! Tomorrow i will try making your steam chocolate cake for my son to bring to school on friday for children day celebration, hope it will turn out great too!… Thanks for your recipe… 🙂

7. thelazychef - September 27, 2006

Hi Gracio!

Thank you for your compliments! You’re a great chef too! Often see your yummilcious food on KC!

If only email allowed us to send food and the wonderful aroma across the globe, it would be heaven! Then we can share food! haha… for now, we can only drool while looking at each other’s work of love… haha… 😀

8. thelazychef - September 27, 2006

Hi Ellena!

Glad it turned out great for you! I love this kueh alot too!

Yes yes! Please try the steam chocolate cake! I’m sure all the lil kids in sch will love it! 🙂

9. rachel - March 11, 2007

hi rachel (:

im looking for steamed carrot cake’s recipe (lor pak ko ). do i just substitute the pumpkin with raddish and continue with the instructions ? and , is it a must to use cellopane paper ?

10. cherry - March 28, 2007

HI,can use recipe to make yam kueh.

11. thelazychef - April 2, 2007

Hi cherry…

I would recommend using a recipe that is specifically for yam cake. This is because, the starch content in yam is different from pumpkin and it would yield a different texture. 🙂

Hope it helps!

12. Sandra - April 25, 2007

I,m from Portugal, living in Macau and I found your blog the other day I was looking what to do with potatoes, and this ones are really good! (But in my oven it takes a little more time to roast)
Love your blog!

13. thelazychef - May 2, 2007

Hi Sandra…
You’re welcome… but I guess this is supposed to be at the Roast Potatoes post rite? haha… Its alright…

Glad you enjoy my blog.

Will be posting more soon! Stay tuned!

Prue - January 9, 2015

Hey, that’s a clever way of thnkniig about it.

14. sandy - May 28, 2007

Hi Rachie

Hv make this pumkin cake. It was tasty smooth bit sweet.
I forgot the last step which was to heat the batter until sticky yah.
Why bcos I was nagging my gal then i forgot ? But after steaming the
cake is solid but soft. I used my round big pot to steam as i do not want to damage my non stick wok. I put aliminium foil on top and the water condense on it then i just pour them away. Smart eh!

15. thelazychef - June 3, 2007

Hi Sandy!

Glad it turned out great for you! 🙂

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17. Kah choo - December 2, 2008

where can i purchase the waxed preserved chinese ham?

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19. lily - September 10, 2010

Can i use room temperature water to dissolve instead of hot water as it becomes lumpy easily even if i add slowly to the rice flour. Why does the pumkim not harden? Must i really stem for 1 hour to ensure it is harden?

20. Alyssa - January 8, 2011

Hi, Just tried your recipe, tastes great. I’m even more lazy than you. I took half a pumpkin of about 1.3kg with skin and seeds, plonked it skin side up on a plate and microwaved it on high for about 18 minutes. When it has cooled, just scoop up the mushy pumpkin flesh. Everyone asked if I used a blender. Hehe!

21. jimmy - January 22, 2011
22. Dodz Diaz - August 8, 2011


May I respectfully ask why my 3-inches rounded or moulded rice flour with filling inside failed to cook in our conventional steamer?

I steamed it for more than an hour but still powdery.

thelazychef - August 8, 2011

Hi Dodz Diaz,

Did you dry fry flour-pumpkin mixture till it is sticky and not watery? My guess is that the mixture was not properly cooked before steaming.

Perhaps you can refer to my pictures to get a sense of how the mixture would look like before steaming. 🙂

Hope it helps

Cheers, Rach the lazychef

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Does anyone know how to slice it (after cooking and cooling it) so that it does not stick to the knife and fall apart?

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