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.


4 comments:

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

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

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

    ReplyDelete

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