Skip to main content

Steamed Pumpkin Glutinous Rice ~ 蒸南瓜糯米饭

I have seen winter melon double boiled soup and I was surfing the internet looking for recipes to experiment with.  Steaming food in a pumpkin to use it as a serving bowl looks interesting and since I have some glutinous rice, why not let it mingle with pumpkin and see how it would turn out.  It's quite a straight forward dish, just like serving rice in a steamed pumpkin rather than on a plate and I do like the presentation.



Steamed Pumpkin Glutinous Rice   ~    蒸南瓜糯米饭   

Ingredients
  • 1 kg Japanese pumpkin
  • 180 gm glutinous rice (washed, soaked overnight)
  • 80 gm pork, diced
  • 10 gm dried shrimps
  • 3 Shitake mushrooms, hydrated, stemmed and diced
  • 1 tsp oyster sauce
  • 2 tsp light soy sauce
  • 1/2 tsp dark soy sauce
  • 1 tsp chopped garlic
  • 1 tsp sesame oil
  • Salt to taste
Method
  1. Wash the pumpkin, place on a plate and steam on medium heat for about 15 mins. to soften.  Then carefully cut a lid opening about 8 cm diameter around the stem with a sharp knife.  Keep the lid aside for presentation.
  2. Scoop out the pumpkin seeds, pulp, drain off any water from the inside by dabbing with a paper towel.
  3. Meanwhile, saute the garlic with some oil, add in the dried shrimps, mushrooms, pork and fry the drained glutinous rice with the sauces and sesame oil.  Place the glutinous rice onto a plate, sprinkle on some water and steam on medium flame for about 20 mins.  You may need to sprinkle on more water during steaming.  Steam till the rice is soft but not wet.  Add salt if necessary.
  4. Scoop the cooked glutinous rice into the pumpkin, place the pumpkin on a plate, steam for 25 to 30 mins. on medium low heat without the lid.  (High heat will ruin the shape of the pumpkin).
  5. Check to see whether the pumpkin is cooked (fork tender) but can still retain its shape.
  6. Remove pumpkin from the steamer, place it on a serving plate.  Cut the pumpkin into wedges according to the grains but do not cut right through so that the wedges form a flower shape around the glutinous rice.
  7. Serve immediately.

Labels:

Comments

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

Durian Butter Cake ~ 榴莲牛油蛋糕

  It's the durian season again and I'm sharing with you a simple yet fragrant Durian Butter Cake.  This recipe does not use the traditional butter totally, in fact there is oil too.  Liquid oil tends to make the cake softer and stays moist longer as it does not solidify at room temperature.  This cake is soft and moist with a tinge of durian flavour and aroma.  A breakfast or Tea time snack for those who love durian. Durian Butter Cake ~  榴莲牛油蛋糕 Ingredients 150 gm unsalted butter 190 gm plain flour 2 tsp baking powder 30 ml vegetable oil 85 gm caster sugar 3 'L' eggs 130 gm pureed durian flesh 4 Tbsp milk a pinch of salt 1/4 teaspoon vanilla Method Sift flour with baking powder and salt.  Set aside. Beat butter with sugar till well blended, add in oil and continue beating till pale and fluffy. Add in eggs one at a time, mix well. Add in pureed durian flesh, mix till well incorporated. Sift in again the sifted flour in 2 batches, alternating with the milk.  Fold in till
Post a Comment
Read more

Chicken Floss Cake ~ 鸡肉松蛋糕

It's normal to find buns coated with meat floss in any bakery, but yet to find a meat floss coated piece of cake.  I saw this Chicken Floss Cake on youtube and was eager to give this a shot.  The recipe is quite similar to a chiffon cake and I was curious to find out the taste which should be slightly sweetish and saltish.  Wouldn't it be weird, I wonder.  But it turned out that the taste is rather unique with a light and soft texture and my family members gave me a thumbs up and asked for more! Chicken Floss Cake ~  鸡肉松蛋糕           Ingredients (A) 4 egg yolks 40 ml oil 50 ml milk 65 gm plain flour, sifted Chicken floss White sesame seeds Chopped spring onions (optional) a pinch of salt (B)  4 egg whites        40 gm caster sugar Method In a bowl, beat egg yolks, add in oil, mix well, then add in milk. Mix in sifted flour till well combined. In another clean bowl, beat egg whites till frothy, then add in sugar in 2 batches and beat til
2 comments
Read more

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe