Savoury Pumpkin Kuih 蒸金瓜糕 Recipe
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After making two sweet kuih here and here, I still have some leftover pumpkin which is just nice enough to make one Savoury Pumpkin Kuih. It tasted so good that we finished three quarters of it within a day. This Pumpkin Kuih is almost the same as taro/yam kuih (Chinese steamed yam) which is usually taken as breakfast. It can be eaten steamed or panfried to give a crispy crust and eaten with a chilli sauce dip. The recipe here is very easy to follow. I added some minced chicken, dried shrimps, diced pumpkin, fried shallots and of course you need flour to go with it. I actually wanted to add fresh shallots and Chinese mushrooms but since I can't find any, I just added fried shallots which I found in my pantry. Adding in some Chinese mushrooms will certainly make the Pumpkin Kuih more flavourful.
- Savoury Pumpkin Kuih
- Ingredients: ( for 1 piece 8 inches round cake tin and grease with oil)
- 150g Rice flour
- 1 tbsp Plain flour
- 1 tsp Salt
- 1/2 tsp Chicken powder (No MSG added)
- 1/2 tsp Sugar
- 14oz/400ml Water
- Filling:
- 200g Diced pumpkin
- 50g Dried shrimps (soak for 10 mins and roughly chop)
- 150g Minced chicken (season with little pepper and salt)
- 4 nos Sliced Shallot
- dash of pepper
Method:
Mix rice flour, plain flour, salt, chicken powder, sugar and water together and set aside for 10 minutes.
Fry shallots and dried shrimps till fragrant with oil, add minced chicken fry till cooked then diced pumpkin with a dash of pepper, stir fry well for another 2-3 minutes.
Lower heat, stir well the flour water mixture and pour onto the ingredients. Off heat immediately once the mixture get into thick paste and mix well.
Pour mixture into prepared tin and press evenly. Steam at high heat for 30 minutes.
Leave Pumpkin Kuih to cool, remove and garnish with cut spring onion, fried shallots and fresh chillies on top.