Inspired by the traditional savory chai tow kway made with daikon, I used pumpkin instead and it is absolutely delicious and has a vibrant orange hue to it too! An absolute fall favorite!
CHINESE PUMPKIN CARROT CAKE
Okay I know..I know..another pumpkin recipe! When it’s pumpkin everywhere these days, why not? Besides, this pumpkin chai tow kway is a good one actually. I think it is. Now, this is adapted from my mom’s original chai tow kway (made with daikon (chai tow)). I still name it pumpkin chai tow kway simply because it is adapted from the original chai tow kway recipe but I didn’t use any daikon in this recipe.
Now you can definitely mix half daikon and half pumpkin if you like, it works out really well too. I up the amount of dried shrimp in the cake because I love the combination of pumpkin and dried shrimp. I love the hint of sweetness from the pumpkin in this cake.
My mom loves to eat the steamed version without pan-frying it. I like both. The great thing about homemade chai tow kway is that you don’t just end up with a block of cake that is made from just mainly rice flour (which is typically the case with store-bought one), this has 500 grams of shredded pumpkin in the cake.
The flour is necessary to be able to form it into a solid cake and not mashed pumpkin if you know what I mean 😉 BUT, I still like to be able to actually taste the pumpkin in the cake.
Pumpkin chai tow kway (Chinese Pumpkin Carrot Cake)
- 2 Tbsp cooking oil
- 5 shallots peeled and finely chopped
- 3 cloves garlic peeled and finely chopped
- 100 gr dried shrimps soaked in water and finely chopped
- 2 links of Chinese sausage remove the casing and finely chopped
- 300 gr rice flour
- 1 tsp salt
- 450 ml water
- 500 gr peeled and shredded pumpkin
- 1/2 tsp white pepper powder
- 10 red chili
- 4 cloves garlic
- 1 tsp white vinegar
Combine the rice flour and 450 ml of water. Stir into smooth batter
Preheat wok/skillet. Add in cooking oil. Saute shallots, garlic and fragrant, about 1 minute. Add the dried shrimp and saute for another minute. Add Chinese sausage and cook for another 1 minute until fragrant. Add in the shredded pumpkin and stir-fry for another minute
Meanwhile, get your steamer ready on high heat. Give the flour mixture a stir and then pour into the wok/skillet and continue to stir until mixture started to thicken. Remove from the heat. Pour the mixture into a 8"x 6" greased heat-proof dish. This is a very thick batter. Use the back of a spoon to press the batter down into the dish. Pack it down as much as you can. This is an important step so that your cake won't get "holes" here and there. Steam cake steam for 1 hour.
At the end of cooking time, It may still appear to soft and wet. Don't panic, let it cool down completely (about 4 hours or so) before attempting to cut into slices. It will firm up nicely for you.
You can serve as is or put a bit of oil in a non-stick pan and then pan-fry the cake before serving. Serve with chili sauce on the side
Preparing chili sauce:
Place all the ingredients for chili sauce in food processor and process into a paste. It supposed to be spicy and a little bit tangy
Check out other pumpkin recipes you might like.