Servings: 12slices (7 inch square cake or 8 inch round)
Calories: 110kcal
Author: Marvellina
This is a great recipe to use up pumpkin to make this totally flavorful and delicious savory steamed pumpkin kuih. The cake has a soft texture with pieces of flavorful umami mushrooms, dried shrimps, and shallots in the kuih.
Soak dried shrimp and mushrooms in water separately until they are soft. Finely chopped the dried shrimp and mushrooms
Use about 3 Tbsp of the oil you use to fry shallots and save the rest for other cooking. Stir fry dried shrimp and mushrooms
Grease the pan with oil all over and line the bottom with a parchment paper for easy removal later
Prepare fried shallots:
Pour about 1/2 inch of oil into a pan and let it heat over medium heat. Put the shallots in and fry over medium-low heat. Control the heat so they don't get burnt. Fry until they are golden brown. Remove from the oil onto an absorbent paper towel and set aside
Steam the pumpkin:
I used store-bought pumpkin puree. If you use fresh pumpkin, get the steamer ready. Fill with water and bring water to a boil. Cut the pumpkin into small cubes 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, corn starch, liquid from soaking mushrooms, pumpkin, salt, and pepper and stir into a smooth batter. Add the dried shrimp mushroom mixture and 1/2 of the fried shallots into the batter and stir to combine
Pour the mixture into a 7"x 7" greased square or 8-inch round baking pan, with at least 3-inch depth. Spread the batter as smooth as possible. Wrap the lid with a cloth to prevent water dripping on top of the cake and it will make it wet. Steam cake steam for 50 minutes to 1 hour or until a tester comes out clean. 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
To serve:
Loosen the edges of the cake and flip upside down and peel of the parchment paper and cut into desired size. Garnish with some chopped green onion, chili, and some fried shallots