Monday, June 3, 2013

Steamed Pumpkin Cake

That's what I'm having right now, as I am typing this post while sipping my breakfast coffee.  Steamed pumpkin cake or pumpkin kueh is very easy to prepare with a few main ingredients:  rice flour, pumpkin and water.  Dried shrimps, Chinese mushrooms and sausages are usually added to enhance the flavour.  If you like your pumpkin kueh to have a nice orange colour, all you need to do is to steam and mash up a small portion of pumpkin and add it to your flour mixture.  Mine is a fuss-free version, w/o the mashed pumpkin.

Equally important is the fried shallot, chopped spring onion and thinly sliced red chillies added as garnish.  Don't you think they make a wonderful visual presentation?  

Preparation is similar to the steamed radish cake.  For this pumpkin cake, I only use 250g flour + 2 tbsp corn flour, with 3 times the amount of water, plus a little more (approximately 800ml).  I steam the cake in a well-greased 8" round pan (line the bottom for easy removal) for about 45 minutes.  Let it cool completely before removing the pumpkin cake from the pan.

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