My family love this pumpkin cake very much.
Recipe Source - Tiga Gajah Cho Heng Co. [flour supplier]
Verdict - Soft and firm [QQ] to touch. Good serve with sweet and sour chilli sauce of your choice or made your own [recipe here].
Ingredients - Batter Mixture
250 gm rice flour
100 gm wheat starch
1 tbsp salt
1 tsp pepper
1/2 tsp msg
1 1/2 tbsp sugar
1000 ml water
250 gm steamed pumpkin - mashed
250 gm steamed pumpkin - mashed
- Mix all ingredients together, stir well and strain, then add in mashed pumpkin [pumpkin puree]. Set aside.
100 gm dried prawns - washed and pounded
1 tbsp oil
1 red chilli - finely chopped
1 stalk spring onions - cut into small pieces
50 gm fried sliced shallots
- Fry dried prawns in oil till fragrant, remove to cool.
250 gm pumpkin - cut into small cubes
100 gm yam - cut into small cubes [optional]
100 gm yam - cut into small cubes [optional]
1 tbsp oil
2 cloves garlic and 2 shallots - chopped
- Greased a 10" round or square tin [I used square tin].
- Heat oil in wok and saute garlic and shallots till fragrant. Add in cubed pumpkin to fry for 5 minutes till aromatic.
- Add in a little of fried dried prawns. Stir to mix well and pour in 2/3 portion of the batter. Continue stirring on medium heat till batter thickens. Off fire and add in the balance [1/3 portion] batter. Stir to mix until batter is well combined.
- Pour into the greased steaming tray. Smooth the surface and steam over high heat for 30 minutes.
- After steaming, sprinkle dried prawns evenly over pumpkin cake. Cool and before serving, sprinkle spring onions, chilli and fried shallots on cake.
- Cut and serve with chilli sauce.
This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).
Also submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.
I'm also submitting this post to Cook Your Books Event #17 hosted by Joyce of Kitchen Flavours
20 comments:
This fragrant yummy steamed pumpkin and yam Kuih is just in time for my brekkie ^-^!
Good morning Kimmy,
Your yam and pumpkin steam kuih look so good!
My family love yam steam kuih I bet they will love this. I would like to try this too:)
mui
Kimmy, I love this kueh! Usually at the shop it is just using yam. Wah, I really want to eat it again and must have it with good chilli sauce which I am sure yours is very good!
Hi Kimmy, both pumpkin and yam are my favourite, you are so clever of putting both in this yummy savory kueh, like it.
Hi Karen, initially I didn't thought of adding yam. I happened to buy a very small local yam that only cost me RM 0.80. Not knowing what to do with it, I simply add to this kuih. No regrets I did that.
Hi Mui Mui, my mum was so happy I prepared this and brought it to her. By the time I left her house, 1/2 a tray was gone. Must be go....hehehe!
Hi Phong Hong,this one is good, so chewy kuih with soft cottony yam pieces in it. With the chilli sauce and crispy shallots and lots of dried prawns, it's perfect. The colour is nice.
Hi Eileen, as I was telling Karen, I didn't know what to do with the small yam, so it goes into this Steamed Kim Kuah Kuih and turned out good. With the yam it is also good.
Wow Kimmy your yam n pumpkin cake looks so delicious 😄 I am going to try it out. Noticed that u used wheat starch is it tung meen fun? Some recipe used tapioca flour. Thanks for sharing.
Hi Kimmy, I love yam cake, as well as pumpkin cake. Love that you have 2-in-1! Yumz!!!
Hi Madeline, yes tang meen fun is wheat starch. Seems that it helps to make the kuih QQ. If you are making this, be sure to cook the batter until thick but still soft and steamed to perfect. Pumpkin is softer than yam. It may be soggy if the pre-cooking is not well done.
Hi LY, with yam is good cos' pumpkin is a bit soft and doesn't have a bite compared to yam. Good texture.
Hi Kimmy
I made yam kuih many times before, but have never thought of adding pumpkin inside! Looks delicious!
Thanks for linking with CYB!
Thanks Kimmy for your tips. Have taken note. I tried your previous pumpkin cake recipe but it didn't turn out well. It was a bit too soft n soggy. Maybe I didn't cook the batter long enough. :p
Hi Joyce, someone told to mix yam and pumpkin. Glad that I tried cos' the yam is soft and cottony. Has a bite.
Hi Madeline, for steamed pumpkin kuih you must stir the batter until very thick, otherwise it will be soggy cos' pumpkin is wet and softer. Do look at the texture in the photos.
I am already drooling by looking at the toppings - spring onions, fried shallots, hei bi. This must be very delicious. If only I can be your neighbour :)
Hi Miss B, I actually added more fried shallots and hei bi when I ate it. Extra liao, nice.
Happy CNY!
May I ask this recipe is it either use 250gm mashed pumpkin or
250 gm pumpkin - cut into small cubes
100 gm yam - cut into small cubes [optional]
Hi A Lee, you need both pumpkin puree and cubes but yam is optional.
Post a Comment