After rest for few day of Deepavali holiday (I noticed few bloggers wish me a Happy Diwali, maybe they thought me is Indian ^^, because my name?) and kids also not going to school, feel lazy to start update a post..Actually i have took a lot of food picture, just lazy to write the recipe...Anyway, i want to post this pumpkin cake before Aspiring Bakers #12: Traditional Kueh (October 2011) end in few day times..
I use back the same Yam/Taro cake recipe which i posted earlier, this time just changed to pumpkin..
Steamed savoury pumpkin cake
(recipe source: by Sonia aka Nasi Lemak Lover)
220g pumpkin, small cubed
250g rice flour
20g tapioca flour
70g dried shrimps, soaked and chopped coarsely
10 shallots, slices
1tsp salt or to taste
1/2tsp chicken stock powder
1/2tsp white pepper powder
Chopped spring onion
Chopped fresh red chilli
1. Mix all seasonings with rice flour, tapioca flour and water by hand whisk till a watery batter.
2. Heat oil in a wok, sauté shallots till golden brown, add in dried shrimps and stir fry till fragrant.
3. Dish out half of the mixture and keep aside for later garnishing. Add in pumpkin and stir fry for 1min. Pour in the watery batter and cook mixture for 1-2mins over low heat, stirring all the time, until the mixture turns to a thick paste.
4. Pour the paste into a greased cake tin. Smoothen the surface with a spatula. Place it in the steamer and steam over high heat for 45 minutes.
5. Remove the cake and allow it to cool thoroughly before cutting into slices.
6. Garnish with shrimp/shallot mixture, chopped spring onion and red chilli on top.
7. Serve with sweet chilli sambal (chilli sauce).
If you ask me which one is your preference between taro cake and pumpkin cake, I will choose taro cake, i like the fluffy texture from taro, pumpkin is too soft for me. No doubt pumpkin cake still taste good!
I am submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker.