Steamed Pumpkin Rice Flour Cake

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.

Verdict?

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!

Ingredients:
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

Fillings: 
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.

Notes:
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)