Inspired by the traditional savory loh bak go (Chai Tau kue), I used pumpkin instead and it is absolutely delicious and has a vibrant orange hue to it too! An absolute fall favorite!
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 loh bak go/chai tow kway . 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.
HOW TO MAKE PUMPKIN LOH BAK GO
1. STEAM THE PUMPKIN
Cut the pumpkin into small wedges and steam over high heat for 5 minutes or until fork tender.
Mash with a fork while they are still warm. You can mash it until really smooth or just roughly smooth, depending on what you prefer. You can also use the immersion blender to make it smooth.
2. PREPARE THE BATTER
Combine the rice flour, water, salt, and pepper. Stir into smooth batter.
Add the mashed pumpkin and fried shallots (if using) into the batter.
Preheat a large wok/skillet. Add cooking oil and lower the heat to medium. Saute shallots (if not using fried shallots), garlic until fragrant, about 1 minute. Add the dried shrimp and Chinese sausage (if using) and saute for another minute.
Stir in the flour pumpkin mixture into the wok and continue to stir until the mixture started to thicken. Remove from the heat.
It’s a very thick batter.
3. STEAM THE CAKE
Pour the mixture into a 8″x 8″ greased round or square baking pan, with at least 2-inch depth.
Use the back of a spoon or rubber spatula 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. Refill the steamer with water if needed during steaming time.
Let it cool down completely (about 2 hours or so) before slicing the cake.
My mom loves to eat the steamed version without pan-frying it. I like both. The great thing about homemade pumpkin loh bak go 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.
HOW TO STORE AND REHEAT LEFTOVER PUMPKIN LOH BAK GO
REFRIGERATOR: leftover can be stored in the refrigerator for up to one week.
FREEZER: for longer storage, slice the cake into individual serving size and then place on a baking sheet lined with parchment paper, not touching each other. Place in the freezer for one hour and then transfer to freezer bag
REHEAT: Simply pan-fry it lightly on the pan with a tiny bit of oil or you can just steam it again for 5 minutes before eating. If frozen, thaw in the refrigerator and then proceed to pan-frying or steaming.
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, you don’t want too much flour and not able to taste the hint of pumpkin in there. This recipe has the perfect combination of flour and pumpkin.
DID YOU MAKE THIS LOH BAK GO (PUMPKIN VERSION) RECIPE?
I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
I highly encourage to weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.GRAMS TO CUPS CONVERSION (UNSIFTED)
- 400 gr pumpkin - peeled and cubed
- 300 gr rice flour
- 1 1/2 tsp salt
- 1/2 tsp white pepper powder
- 520 ml water
- 2 Tbsp cooking oil
- 5 shallots peeled and finely chopped - or you can use 1/2 cup of fried shallots (bawang goreng)
- 3 cloves garlic peeled and finely chopped
- 50 gr dried shrimps soaked in water and finely chopped
- 2 links of Chinese sausage remove the casing and finely chopped - optional
- 3 Tbsp sambal oelek
- 1 tsp white vinegar
- 1/2 tsp sugar - or to taste
Prepare chili sauce:
- Place all the ingredients for chili sauce in a saucepan and cook until sugar is melted. It can be kept in refrigerator for up to 1 week
Steam the pumpkin:
- Get the steamer ready. Fill with water and bring water to a boil. Cut the pumpkin into small wedges and steam over high heat for 5 minutes or until fork tender. Mash with a fork while they are still warm. You can mash it until really smooth or just roughly smooth, depending on what you prefer. You can also use the immersion blender to make it smooth.
Prepare the batter:
- Combine the rice flour, pumpkin, salt, pepper, and water. Stir into a smooth batter
- Preheat a large wok/skillet. Add cooking oil and lower the heat to medium. Saute shallots (if not using fried 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. Turn off the heat and let it cools down for 5 minutes. Stir in the flour pumpkin mixture into the wok and continue to stir until the mixture started to thicken but not too thick
- Pour the mixture into a 8"x 8" greased round or square baking pan, with at least 3-inch depth. Spread the batter as smooth as possible. Steam cake steam for 1 hour. Refill the steamer with water during steaming if needed
- At the end of cooking time, It may still appear to be 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
Check out other pumpkin recipes you might like.