Tuesday, August 23, 2011

Steamed Pumpkin Kueh (金瓜糕)

500g pumpkin - cut into small cubes
4 dried mushrooms - soaked, drained and diced
70g dried prawns - soaked and drained
2 chinese sausage - diced
4 cloves garlic - chopped
4 shallots - sliced
1 tbsp soy sauce
1/2 tsp salt
1 tsp pepper
500ml water
2 tbsp oil
300g rice flour
1000ml water
1/2 tsp salt
1/2 tsp pepper

chopped green onion
fried shallots
cut red chillies

  1. Heat up oil in a large pan on medium heat.  Fry the chinese sausage and dried prawns till fragrant.  Dish out.
  2. With the remaining oil, fry the shallot and garlic till fragrant.  Add mushrooms and continue to stir fry until fragrant.  Drizzle soy sauce and add salt and pepper.  Fry to mix well.
  3. Add pumpkin and water and bring to a boil.  Simmer under medium heat till pumpkin is soft.  Mash some of the pumpkin cubes while stirring.  Pour in the rice flour mixture and stir to mix well.
  4. Pour mixture into a large metal plate and steam over high heat for 35 - 45 minutes or until batter is cooked.
  5. Remove from wok and let it cool.  Cut into slices and garnish with green onions, fried shallots and chilli.  
  6. Enjoy the steamed pumpkin cake with sambal belachan chilli.

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