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
Savory Loh Bak Go - Turnip Cake (Pumpkin version) https://whattocooktoday.com/pumpkin-chai-tow-kway.html