Savory Pumpkin Cake

I went back to my bookshelf, flip through some recipe books and read. I like reading recipe books, they are my bed-time story books too. Serious! Lately, I m reading my 500-cupcakes & muffins by fergal connolly & 200 cakes & bakes by sara lewis and they help me to sleep-in fast!

"南 瓜 糕" , steamed pumpkin cake (savory pumpkin cake)

I thought it must be yummy, and it's exactly the same way of making savory taro cake .

After

• pumpkin sweet soup with green beans
• fresh pumpkin muffins

a short conclusion that, food made of Pumpkin gives a natural golden yellow colour, which is so beautiful & appertizing. no artificial colouring. This time I didn't garnish the savory pumpkin cake with cut chillies or fried shallots, those are mainly for photographing. I will still put them to aside , and only eat the kueh (cake).
Ingredients

250 g pumpkin

1/2 cup water

4 Tablespoon oil

30g dried shrimp (add more until 40g to enhance the flavour)

5 cloves minced garlic

salt & pepper

some fried shallots

Batter (Mix it and put aside 1st)
150g rice flour
350 ml chicken stock (*tips)

1 Tablespoon oyster sauce

*tips: I used 300ml chicken stock (I used swanson, easier), and 50ml of water that used to soak dried shrimp.

1. clean the dried shrimp , and soak with warm water for 20 minutes. After that, keep the water (about 50ml) for the batter. Mince the shrimp.

2. Skin the pumpkin, and measure it. Cut the pumpkin into 1cm x 1cm .

3. mince the garlic.

4. Heat up the wok with cooking oil, stir fry garlic until fragnant. Add in minced dried shrimp. Fry longer, until very fragnant. (becareful, due to the heat from wok and the minced shrimp, dont get too close to the woK).

5. Add in pumpkin now. Keep frying for at least 5 minutes.

6. At this point, u will notice the pumpkin cubes still quite hard. So add in 1/2 cup of water or bit more, until the pumpkin simmer a bit, smash & Flatten the pumpkin with the back of spatula. Add bit of salt of pepper.

7. Turn the heat to small fire. Pour in the pre-mix batter, and keep stirring.

8. Slightly turn the heat to medium fire and keep stirring, until the batter get thicken and half-cooked. Off fire.
9. Oil-grease a plate. and put the batter on the plate* ( use smaller plate for this recipe, look at mine, quite short. due to larger plate I used)

10. Heat up the steamer. Press down the batter until flat. and put into steamer for 45 minutes on high heat.

11. When is ready, let it cool. serve with sweet chillie sauce and fried shallots.

* serve with kopi-O ! hahaha