Skip to main content
logo
Food Advertising by

Steamed Savoury Pumpkin Cake ~ 蒸金瓜糕


This is my first attempt at making this 'Savoury Steamed Pumpkin Cake'.  I was a bit hesitant in the beginning and after googling here and there for the recipe, decided upon trying it out.  Fortunately, it turned out well and family members gave the thumbs up.  Phew  ....... worth all the effort, chopping and frying in this weather!



Mixture of rice flour, cornflour, salt and pepper with 800ml water.
Sliced pumpkin.


1st picture  -  Stir fry the pumpkin slices in the wok
2nd picture -  Adding in the flour mixture.
3rd picture -   Cook till mixture is thick and custard like.


Transfer the cooked pumpkin mixture into a lightly oiled pan, before steaming.
Steamed pumpkin cake with sprinklings of radish and dried shrimps.






Believe me, this steamed pumpkin cake is real yummy, had it for dinner and saved some for lunch the next day!

Steamed Savoury Pumpkin Cake

Ingredients
  • 350 gm rice flour
  • 800 ml water
  • 1  level Tbsp cornflour
  • 1.1/2 level tsp salt
  • A dash of pepper
Mix  all the above ingredients well and set aside.
  • 450 gm nett pumpkin (peeled, membrane discarded, sliced thinly)
  • 10 shallots - sliced
  • 60 gm dried shrimps - washed and chopped
  • 100 gm preserved radish ~ 'choy poh' - washed and chopped
  • 120 gm pork/chicken fillet  - diced
  • 1 level Tbsp chicken granules
  • 1/2 cup oil for frying
  • 1 red chilly
  • Spring onions for garnishing
Preparation
  1. In a big bowl, mix thoroughly the rice flour, cornflour, salt, pepper with the water and set aside.
  2. Heat up the oil in a wok and shallow-fry the sliced shallots.  Once brown, dish out and drain.  Keep aside the shallot oil.
  3. Add in some shallot oil in the same wok and stir-fry the dried shrimps till fragrant.  Dish out 1/2 and push the balance to the side of the wok.
  4. Add in some shallot oil if necessary and toss in the meat, stir-fry and mix in the dried shrimps in the wok.  Dish out and keep aside.
  5. Remove and leave some shallot oil in the wok and stir-fry the chopped 'choy poh' till cooked.  Dish out and keep aside.
  6. Now, add in the remaining shallot oil and stir-fry the thinly sliced pumpkin.  Once the pumpkin is limp, cut into smaller pieces with the spatula.
  7. Give a quick stir to the rice mixture and gradually add into the pumpkin mixture, switch to low fire and keep stirring and mashing the pumpkin.  Add in the chicken granules, meat and dried shrimps.
  8. Once the mixture has become thick and custard like, transfer the mixture into a lightly oiled pan, 10 inch diameter x 1.3/4 inch deep.
  9. Steam on rapidly boiling water for about 1 hour, on medium heat.  Test with skewer till it comes out clean.
  10. Once the cake is done, sprinkle in the 'choy poh' and dried shrimps.  Turn off heat.
  11. Remove cake from steamer, let the cake cool before cutting up to serve.
  12. Garnish with the chopped chilly, spring onions and shallot crisps.  Add in a dash of pepper if desired.
  13. Serve immediately with some chilly sauce if preferred.


Pairs well with a cup of hot Chinese tea!


Lunch, next day, pan-fried pumpkin cake!


Comments

  1. Ooo... Cheah is back in action! Frankly, I have yet tried this with pumpkin. Looks really mouthwatering. Hope you're enjoying your day.
    Kristy

    ReplyDelete
  2. looks good, cheah.. i love pumpkin, heard it is good for health...

    ReplyDelete
  3. my kind of food! something I love to try out soon!

    ReplyDelete
  4. I like your version because I can really see the pumpkin and surely taste it with each bite unlike those that have been pureed.
    Bookmarked for my next ladies' meet.

    ReplyDelete
  5. I nvr eat steamed pumpkin cake before but this looks good, my inlaws sure will love this.

    ReplyDelete
  6. That looks very delicious. I'm sure I can try with sweet potatoes, too :D Looks like quite a lot of work but worth the effort.

    ReplyDelete
  7. I, too, have never had this before! Looks interesting.

    ReplyDelete
  8. I usually make this with yam, now I can try with pumpkin cos yours looks good:D Thanks for sharing :)

    ReplyDelete
  9. Mmm...love this recipe. Looks so delicious ~ bookmarked!

    ReplyDelete
  10. absolutely new recipe and they look scrumptious

    ReplyDelete
  11. very interesting, this reminds me of yam cake!

    ReplyDelete
  12. Cheah..this is good and I will try this out :) thanks for sharing the recipe. Good for pot bless but one question....is this cake very soft? Can I cut into pieces coz for pot bless I need to cut into many pieces .

    ReplyDelete
  13. This savory cake sounds interesting and yummy:)

    ReplyDelete
  14. Kristy
    Thanks, yes it's delicious!

    Claire
    Yup, it is truly nutritious.

    3 hungry tummies
    Yes, please try it out, you'll love it.

    busygran
    Yes, I too prefer to bite those strands of pumpkin.

    Jess @ Bakericious
    My first time too, but it's really yummy!

    MaryMoh
    Yes, plenty of work but worth it!

    penny
    Do try it!

    Jeannie
    I prefer this to yam because the pumpkin is a little bit sweet.

    Anncoo
    Yes, it's delicious!

    Ananda Rajashekar
    Yes, something new for you to try!

    pigpigscorner
    It does resemble a bit like yam cake.

    Elin
    Yes it's soft BUT cut it when it's COLD, then it's not difficult to cut into many pieces.

    Holly
    Yes, it's yummy and can fry any leftovers the next day!

    ReplyDelete
  15. This looks wonderful. This is a lot of work but the end-result seems to be worth the effort.

    ReplyDelete
  16. This savory pumpkin dish sounds really yummy. It's pumpkin season here in the US and this is a very creative way of using pumpkins.

    ReplyDelete
  17. This is delicious - great to have it for breakfast.

    ReplyDelete
  18. What an unique pumpkin cake, and it's steamed!

    ReplyDelete
  19. Arnold
    Yup, it's worthy of all the work involved as it tasted good.

    Biren
    Perhaps you can give it a shot!

    Yummy koh
    Totally agree with you!

    Angie
    Wonder how it'll turn out if it's baked!

    ReplyDelete
  20. Huh. Never had this before. It's done very much like a normal steamed radish cake. Very interesting! I think the dried shrimps should go pretty well with the pumpkin flavor.

    ReplyDelete
  21. Nate @ House of Annie
    Yup, basically it's quite the same, like yam cake too. The dried shrimps go well with the pumpkin. In fact it's quite a common dish, pumpkin and dried shrimps. I've a post on it
    http://cheah2009.blogspot.com/2010/03/pumpkin-carrot-with-dried-shrimps.html

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Almond Butter Cake ~ 杏仁牛油蛋糕

This is a delicious, moist, old-fashioned butter cake full of almondy flavour.  It looks pretty with the almond flaky top, certainly a crowd pleaser.   This cake is best consumed on the day it's freshly baked because of the crunchy nutty top but leftovers can still be kept chilled and reheated before serving.








Almond Butter Cake ~ 杏仁牛油蛋糕   (adapted from 'here')

Ingredients

250 gm butter100 gm caster sugar4 eggs150 gm self-raising flour75 gm plain flour90 gm almond mealAlmond flakes to garnishMethod Sift self-raising flour and plain flour together.  Set aside.Beat butter and sugar till light and creamy.Add eggs one at a time, mix well.Add in the flour, mix well, followed by the almond meal.   Mix till  just combined.Scoop batter into a lined 9 x 5 inch loaf pan.Sprinkle almond flakes on top.Bake @ 170 deg.C for  40 to 45 mins.  Test with a skewer till it comes out clean.Let cool in pan for about 15 mins. before unmoulding and letting it cool completely on a wire rack.





Pandan Angku Kuih ~ 班兰叶龟糕

I've never thought of making Angku Kuih or Red Tortoise Cake simply because it's so readily available in my daily market place.  But there have been so many posts of this traditional kuih by my fellow food bloggers and  they look so cute and beautiful that I just cannot resist the temptation of not trying my hands at it.

I must admit that making this kuih can be rather tedious and the amount of work can really make your head spin.  But if you prepare the mung bean filling a day ahead, then it does help to lighten your work quite a fair bit.  For all the  effort, these Pandan Angku Kuih came out beautifully.  To see how the kuih will be like the next day, I kept some in a container at room temperature.  To my surprise the skin of the kuih stayed soft till late the next day.  I didn't have to steam them again.  All I can say is that my efforts paid off handsomely and I'm so pleased.  Now, I've no qualms  experimenting this Angku Kuih with different flavours :)














Recip…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.