Recipe: 金瓜糕, Steamed Pumpkin Cake

Perfect amount of recommended ingredients! Thanks mom. This is exactly what I wanted!!! Hmmmm ... yummy!

To my surprise, my two girls love it so much : )

金瓜糕, Steamed Pumpkin Cake

600-650g pumpkin flesh

1. steam cubes of pumpkin with high heat for 10-15 mins
2. mash pumpkin while it is still hot (I like to leave some chunky bits in it)

Filling:

• 3 tbsp oil
• 3 nos dried shitake mushrooms, soaked and diced
• 3 nos shallots, minced
• 60g dried shrimps, soaked and coarsely chopped (or 30g dried shrimps + 1 no Chinese sausage)
• 1/8 tsp of pepper
• 1/8 tsp of salt

1. med-high heat, stir fry shallots with oil for 1 min
2. add in dried shrimps and stir fry until fragrant, about 2 mins
3. add diced mushrooms, stir fry for another 2-3 mins
4. add salt and pepper, stir to mix

Flour Mixture:

• 750ml water (do include water used to soak mushrooms, shrimps and access water from steamed pumpkin)
• 375g rice flour
• 25g wheat/tapioca/corn flour
• 1/2 tbsp sugar
• 1/2 tbsp salt

1. In a wok, add water, flour, sugar and salt. Stir to incorporate.
2. With medium-low heat, keep stirring until it turns goo-ey.
3. Add mashed pumpkin and fried mushrooms/shallots/dried shrimps.
4. Stir until it thickens to a paste 
5. Pour the paste to tray/pan/bowl, steam for 50 mins (high heat)

Garnishing:

• fried shallots
• spring onion
• fried dried shrimp (fry dried shrimp with a pinch of salt if you found the steamed pumpkin cake is not salty enough...adjust to your liking)