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.


  1. Wow, this looks like Chinese Yam Cake (Orh Kueh)! Can't wait to try making this...

    1. yes, same method of making as yam cake and equally delicious!

  2. i have only eaten yam cake this way but pumpkin sounds like a brilliant idea!


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